By night the space becomes a venue for themed pop up dinners that are always a sell out and seven days a week members of the 100 Mile Team team hit the road catering to a variety of events from prestigious corporate affairs to intimate dinner parties and stylish weddings.

Sarah is a chef of more than 25 years with an impressive background working at Bayswater Brasserie and The Bathers’ Pavilion in Sydney followed by a 14-year stint with the Rockpool Group as a chef, in marketing, media liaison, website and social media management. In 2016, Sarah co-published The Australian Seafood Cookbook which has become the country’s most respected fish and seafood encyclopedia.

Jeremy is well-known in Byron Bay as the King of front of house at 100 Mile Table. His warm and funny nature as host and Master of Ceremonies at 100 Mile Table events is indelible. His job is to ensure everyone is always enjoying themselves and he is exemplary at this.

Both Sarah and Jeremy will be on board at the Festival coordinating the Chefs exhibiting and at the Friday evening Gala Dinner.

Signature dishes by 100 Mile Table include the Chicken and Ginger Congee served at the café and Slow Cooked Lamb with Agrodolce with Roasted Heads of Cauliflower for catered feasts.

Ben’s résumé reads a bit like a pedigree. In 2014, he was named the Brisbane Good Food Guide’s Young Chef of the Year. He held the role of chef de cuisine at Esquire for three years, during which time it was awarded three hats by the Brisbane Good Food Guide. He also spent a stint working for world acclaimed chef-owner René Redzepi at Noma in Copenhagen.

At the helm of the Paper Daisy kitchen, Ben expresses a sophisticated simplicity in his food that’s all about casual coastal dining showcasing our region’s unique produce. It’s where pasture meets the Pacific and local sub-tropical fruit orchards exist alongside the fertile hinterland and rainforest.

The Paper Daisy menu also features fresh produce from the restaurant’s organic kitchen garden including native bush foods, greens and herbs.

Signature dishes at Paper Daisy include Pipis with Lemon Myrtle, Butter and Warrigal Greens; Paper Bark Grilled Cod with White Onion and Seaweed and Blue Swimmer Crab with Soft Tofu, Citrus and Buckwheat.

His love for food had incredibly humble beginnings, as it was in his Grandma Esther’s West Yorkshire kitchen that he first learnt the joy of cooking. She taught him to be generous and imaginative and, most importantly, to make the kitchen a place of fun and warmth. These traits have stayed with Sean, imbuing everything he does with his trademark, easy-going style and “can-do” approach.

Since making the move to Sydney from his native England in 1988, Sean’s star has continued to rise. Starting with his position as executive chef at Astral restaurant in Sydney’s Star Casino and being named the Sydney Morning Herald’s Good Food Guide Chef of the Year in 2008.

The Balcony Bar and Oyster Co. in Byron Bay opened its doors early in 2016 and continues to impress discerning local diners as well as the town’s constant stream of domestic and international visitors. Signature items on the menu at ‘The Balcony’ are Sean’s Chicken Lollipops, the Crispy Skinned Ocean Trout with Avocado, Cucumber, Watercress, Sea Vegetables and Japanese Sesame Dressing and the Oysters of course!

Simon then accepted a position as Chef De Partie at Escabesh within the immaculately restored Five Diamond rated (the highest possible rating for a restaurant) Prince of Wales Hotel in Niagara, Ontario Canada.

California called and Simon headed to the Five Diamond rated Peninsular Beverly Hills Hotel, where he held the position of Restaurant Chef. The venue received rave reviews during his time there, climbing to the number one ranked hotel restaurant in California.

In 2004 Simon returned to the UK where he was appointed Head Chef at Marco Pierre White’s infamous one Michelin starred London restaurant L’Escargot. He was then head hunted by various A-list celebrities and spent time as their Executive Chef aboard super yachts and within private villas around the world.

Neil Perry is one of Australia’s most well known and influential chefs. He runs Australia’s most awarded restaurant group, the Rockpool Group. All properties are in Gourmet Traveller’s Top 50 Restaurant list and have earned a staggering 15 Good Food Guide Chefs Hats between them.

In addition to headed the team of consultants for QANTAS, Neil has authored 9 cookbooks and presented numerous TV series.

Monique’s passion for food began as a child. Her mother, who was born in Yokohama, Japan met her Portuguese father in Macau. For Monique, the family dinner table was always filled with a myriad of East and West cuisine combinations. Home was an exciting mixing pot from where her passion for food and cooking was born.

Seaweed Cuisine reflects these childhood influences. The business began in 2001 and since then Monique has earned a reputation for excellence among the local catering scene for her own distinct style and the way she can harmonise and balance global flavours. She uses hand-picked seasonal produce direct from local farmers and sources only the best fresh seafood caught daily from the clean waters nearby.

Monique’s highly creative team of professional local staff shares her passion for fabulous food, wine and service and she is respected locally for her attention to detail and quality.

Seaweed Cuisine has recently introduced the Seaweed Bar to the catering business. It’s a stylish mobile bar service with staff for any event to serve an array of drinks with the style and professionalism that is the trademark of Seaweed Cuisine.

A Seaweed Cuisine signature canape is Monique’s Byron Bay Pork and Shitake Mushroom Pot Sticker with Shallot Soy Dipping Sauce.

Born and raised in New Zealand, Bret’s love affair with food began, like many chefs’, at an early age. After finishing his apprenticeship, he hightailed it to mainland Australia for a little while, then off to London to earn his stripes at the Michelin-acclaimed Greenhouse Restaurant in Mayfair.

After a few years, the lure of the surf saw Bret return to Australia where he ran kitchens at Bronte Swell in Sydney’s east and Dish in Byron Bay where the restaurant was awarded a Sydney Morning Herald Good Food Guide Chef’s Hat in 2010.The following year, Bret jumped at the opportunity to work directly with celebrated Sydney chef Colin Fassnidge in his flagship restaurant The Four in Hand.

In 2014, Bret came back to the far north coast and Harvest in Newrybar where philosophies of local, organic produce and high sophistication meet. Try the Wild Harvest dinner menu at Harvest every Wednesday where Bret joins forces with Noah Kaufman (Head Chef) and Peter Hardwick (Forager) to present a selection of ideas and flavours after a day of foraging and developing a unique gastronomic journey that changes weekly.

Carlo is a great new addition to Beach’s kitchen brigade, with his passion for creating beautiful food and his experience working in leading establishments in both Italy and Spain. Carlo comes to our restaurant from the highly acclaimed Cicchetti Byron Bay & Gold Coast, with a love of local, regional flavours.

Working alongside head chef Enrico Semenzato, as our senior sous chef he is the perfect addition to Beach‘s talented team. Along with his understanding of Mediterranean cooking principals and his passion for using the freshest local produce that our region has to offer and to enhancing a unique and high quality Beach dining experience.