Chris Fazio – Head Chef
Inspired by his grandfather, who first taught him the basics of cooking at the age of 10, Chef Chris has spent a lifetime perfecting his craft. His grandfather, the heart of the family’s Sunday dinners, would often find him standing on tiptoes, peeking over pots to uncover the secrets behind each dish.
After completing culinary school, Chef Chris honed his skills in Washington, DC, where he worked alongside culinary legends Cedric Montpillier and Michel Richard earning the prestigious James Beard Award for “Best New Restaurant” in 2008. Chris learned firsthand what it takes to run a kitchen at the highest level, setting a standard he would carry throughout his career.
Building on this foundation, Chris went on to open three restaurants with a culinary school friend, gaining invaluable experience in operations and management. Seeking new horizons, he relocated to Brisbane in 2012, where he worked for eight years at Sirromet Winery. Under the mentorship of Andrew Mirosch and Victor Marmyz, growing into a seasoned Chef and an integral piece in the building and operation of the Tuscan Terrace.
His passion for adventure then led him to the Caribbean, where he served as Senior Chef de Cuisine at Wymara Resort in the Turks and Caicos Islands. After two years, he returned to Australia, drawn back by its unmatched potential and promise.
Today, Chef Chris is excited to be a part of Caboolture Sports Club’s growth, where he feels as though he’s hit the jackpot. With the renovations, a stellar team, and the energy of the community, he believes that anything is possible, and the sky’s the limit.
While Chris will lead the culinary direction for the Club, he doesn’t believe in having a “signature” dish. He believes in seasonality and a meritocracy. Every few months, all of our Chefs will come together to curate the season’s menu. Chris explains “Nothing will be “mine” or “signature” — it’s a true collaboration. With the incredible ingredients and inspiration available in the Moreton Bay region, we’ll create a menu that reflects the best of what the season has to offer”.
By demonstrating great care in all that is prepared at the Club, Chris hopes to redefine the dining experience at the venue. “People don’t just come here to eat our food—they’re here for anniversaries, birthdays, date nights, graduations, to catch up with friends, celebrate engagements, or even just enjoy coffee and cake with Nan. If we envision the reasons why people are coming, it’ll inspire us to make sure that every dish we serve is the best it can be. We’re creating memories, not just meals”
