About
Chef Mitch Smith’s culinary journey began in 1999 with an apprenticeship in Port Douglas, where he worked under the guidance of award-winning chefs from Est Est Est. His career accelerated as he worked alongside esteemed chefs Goran Zonai and Bill Conway at Salsa Bar and Grill. Smith’s passion for innovative cuisine and dedication to excellence led him to open 11 successful venues across Australia. Some of his notable establishments include Riceboi, Piggyback, Spero Greek, and Giddy Geisha on the Sunshine Coast. Smith’s collaborations with celebrated chefs, such as Tony Kelly and Daniel Jarrett from Tamarind Restaurant, have been instrumental in shaping his culinary style.
Currently, Chef Mitch Smith serves as the Executive Chef and Co-Owner of Riceboi, Giddy Geisha, Spero Greek, and Piggyback. His commitment to using only the freshest ingredients and his creativity in the kitchen have earned him a loyal following and critical acclaim within the Australian culinary scene. Mitch finds inspiration in his travels, drawing from the diverse cultures and cuisines he has experienced along the way. His passion for exploring new flavours and techniques is a driving force in his culinary journey.
Collaboration with fellow chefs and a commitment to experimentation keep Mitch’s creativity alive. He enjoys working with unique ingredients, trying new cooking methods, and discovering fresh food sources to refine his craft. Despite his innovative approach, Mitch remains deeply connected to his roots. The lessons learned during his apprenticeship in Port Douglas and the guidance of award-winning chefs continue to shape his style and inspire him to honour his culinary heritage while pushing boundaries.
Favorite Seafood to Work With
Tuna and kingfish are Chef Mitch Smith’s favorites for raw preparations, offering incredible versatility in flavor combinations. He also highly values fresh, line-caught fish like pearl perch and snapper, appreciating their natural flavor and minimal need for heavy preparation.
Achievements or Awards
- Achieving the Top 100 Delicious Awards
- Highly successful venues
- Mentoring and promoting young chefs throughout their careers
