|Day||Aquatic centre||Fitness centre||Crèche||Café|
|Monday - Thursday||5.30am - 8.00pm||5.30am - 9.00pm||8.45am - 1.00pm||
7.00am - 6.00pm
|Friday||5.30am - 8.00pm||5.30am - 8.00pm||8.45am - 1.00pm||
7.00am - 6.00pm
|Saturday||5.30am - 6.00pm||7.00am - 5.00pm||8.00am - 12.00pm||
7.30am - 4.00pm
8.00am - 6.00pm
|8.00am - 2.00pm||CLOSED||
9.00am - 4.00pm
On public holidays or during holiday periods the venue may be closed or opening times may differ, visit the public holiday hours page for up to date information.
Stephenson Avenue Mount Claremont WA 6010Get directions
Public transport services HBF Stadium via bus number 28. The bus stop is located within the HBF Stadium car park. To see the timetable visit Transperth.
There are 1100 parking spaces at the venue including disabled and motorbike bays. Bicycle racks are located by the entrance to secure your bike. A parking fee may apply during major events.
24 years experience starting his apprenticeship at 16 in Byron Bay, NSW before working throughout Europe and Australia.
His passion leans toward Italian, French and with Mediterranean influences.
Simple, fresh ingredients combined with a passion to produce great flavours and new ideas.
Roasted barramundi in prosciutto, cauliflower puree, asparagus and cherry tomato compote
An interview with Andrew
Tell us about your background and previous experience?
I have been a qualified chef for 21 years having started my apprenticeship at the age of 16 in Byron Bay, NSW. I have worked in many kitchen environments from 5-star hotels, large gastro pubs, many styles of restaurants and a private members club in the heart of the Sydney CBD.
After completing my apprenticeship, I started my Sydney career in a cafe in the rocks for 12 months learning what a big city tourist destination entailed, before moving into a Chef de Partie role for well-known Italian specialist Steve Manfredi who developed the Grace Bros department store offerings including a Fine Dining, Al A Carte, Cafes and an iconic Antipasto Bar. I was passionate about the offering and stayed with Steve for 4 years, working my way to Senior Chef de Partie of all outlets.
I was offered a Head Chef role at Devino which I gladly accepted and honed my skills at Italian influenced cuisine for 2 years.
Deciding to expand my horizons I moved to Europe, basing myself in Wales and travelled extensively. I settled into a Sous Chef role at Celtic Manor, one of the largest and well-known hotel operations in Britain. Within the four years I worked here, I moved through the ranks and the vast array of Food and Beverage offerings to finally run the flagship restaurant Olive Tree.
Homesick for Australia, I returned to Sydney and accepted the job of Sous Chef and eventually Executive Sous Chef for a large members club with a diverse portfolio. City Tattersalls Club offers members a Fine Dining and AL A Carte Restaurant, a large Cafe, Functions and Events and specialised catering within one large multi-outlet operation. I stayed with the Club for 5 years as it was quite the challenge.
Deciding I wanted to experience larger scale catering, I moved to the Sydney Exhibition and Convention Centre as a Sous Chef responsible for all Cafe and Exhibition offerings as well as overseeing large sit-down events of up to 1600 guests.
After finding out the convention centre was closing down for renovations, my family and I decided to relocate to Perth. I started work as Head Chef of the Boulevard Hotel and worked there for 2 years, before moving to Ascot Quays hotel as Executive Chef until moving into my current position at VenuesWest.
What is the biggest event / Banquet/ Star you have catered for?
I have worked many large events but a few that stick out are:
- a 700 pax degustation menu for the top CEO in Sydney at the Convention Centre
- a 1500 pax with 9 different cooking stations from wood fired pizza, yum cha, charcoal BBQ, paella station for Woolworths Australia managers in the Exhibition Halls.
- biggest stars catered for would be Michael Douglas and Catherine Zeta Jones who requested me to the table to compliment me on the food. I have also catered for Ozzy Osbourne and most English football teams would stay at the Celtic Manor.
What is your signature dish?
I have been lucky enough to be exposed to many styles of cuisine but my specialties and passion would lean toward Italian, French and with Mediterranean influences.
Fresh pasta is my favourite dish. I think it is an art to making fresh pasta and get excited about the amount of ways it can be cooked - combining amazing pasta and great produce to produce a fresh, tasty, visually stunning dish.
I have always enjoyed large scale catering, so when offered the position of Executive Chef at VenuesWest I jumped at the opportunity.