Meet the Chef: Stew Anderson

The one and only, OG Burger King himself. Hailing from the great burger joint of Chur. The creator of your weekly cheat meal .

The infamous Chef Stew, Head Chef @churburgerbrisbane & @uponconstance
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Foodie Adam: When did you begin your culinary career, and where did you study? .
Stew Anderson: I started cooking in 2004, and I did the majority of my apprenticeship at a place called Jaspers in hunters hill Sydney .

FA: What/who was your biggest influence towards becoming a chef?
SA: I can’t remember what drove me too it, aside from the fact I loved cooking. I’ve had many massive influences since starting my career though. Great chefs I’ve worked with Dave Clarke and Eric tan from my early days pushed me to the next level .

FA: Where have you previously worked?
SA: Jaspers, Quay, Chophouse, and Kingsleys steak and crabhouse.

FA: What is your favorite ingredient and/or cooking utensil to work with?
SA: I go through phases, I love beef, particularly cuts that require long cooking like brisket, cheek, and oxtail.
I’ve had my filleting knife for 10+ years, I use it for heaps of stuff, it’ll never leave my knife roll.

FA: What is your favorite food?
SA: Anything my Mum makes haha, she’s a wicked cook! I love going home to visit, it’s comfort food to the max .

FA: What are some of your favorite places to eat out, and dishes from there?
SA: Kwan brothers, the food at Gerard’s and Gerard’s bar is amazing. I love the food at the Apo as well. In Sydney, Golden Century for late night chef hangouts and the tastiest food .

FA: What do you do when you’re out of the kitchen (with what free time you get ) ?
SA: I play a lot of music, mostly guitar and a little bit of sax. I’m a bit of a homebody, but love to get out and eat when I can. And of course try and relax .

FA: If you could work in any other industry (besides hospitality) which would it be?
SA: Music for sure, my other great passion. Unless there’s a way I can get paid to watch soccer haha .

FA: What food trends do you see emerging in the future?
SA: Well I think it’s already happened/ing, but more small bars with great food selections. Not simple bar food…stuff that pushes the envelope a bit .

FA: Any funny moments in your chef life, you’d like to share?
SA: Haha none that are really appropriate. A lot of kitchen pranks happened back in the day…nothing you could get away with now .

If you aren’t already, follow Stew at @chef_stewy. And if you haven’t heard, he is moving to Melbourne next month.. So if you’re you’re in Melbourne drop by Chur and say hi. Melbournes burger scene is going to get even better  .

Last week’s insanely delicious special

Every week I’ll do someone new, and if you have any suggestions feel free to msg me  .