Rydges South Bank
Hayden started his hospitality career at the local McDonalds, as well as gaining experience in food service at a sports club. While completing high school, Hayden had the opportunity to take part in a vocational program in cookery, with a school-based apprenticeship at Three Bistro in Brisbane, setting him on the path to an exciting career as a chef.
Hayden then commenced a cookery apprenticeship, firstly at Spoon Café and Wholesale before moving to the Chester Street Bakery, working his way up from Pastry Chef to Head Chef. Keen to develop his creative flair, Hayden joined Rydges South Bank in 2017 as a Commis Chef in banquets. Since then Hayden has had two promotions to Demi Chef and now to Chef de Partie in the Hotel’s award-winning restaurant – Bacchus. In recognition of his hard work and dedication, Hayden was awarded the opportunity to travel to Los Angeles and further advance his culinary expertise.
Hayden is renowned for his creative approach, often resulting in stunning desserts using the very best produce Queensland has on offer. Hayden loves working in the tourism industry as he gets to interact with visitors from all around the world and finds that constantly innovating and creating new dishes is highly rewarding.
"Before you are a leader, success is all about growing yourself. When you become a leader, success is all about growing others."
A school-based traineeship in a Brisbane restaurant led Hayden to become an apprentice chef straight after high school. His skills, creativity and passion for the industry have meant Hayden has moved up the ranks quickly and is now the Chef De Partie at an award-winning hotel restaurant. Hayden plays a major role in training and now mentors staff and vocational placement students at Rydges South Bank.