We Asked Three Award-Winning, Queensland-Based Chefs Where They Go To Eat
After service
By Natalie McGowan | 12th March 2026Lars Kollrepp
Lars Bar & Grill, Mermaid Beach
Born and raised on the Gold Coast, Lars Bar & Grill chef and owner Lars Kollrepp has spent “most of his life” in the kitchen. Growing up in his parents’ restaurant and learning first-hand what it takes to work in the industry, it’s no surprise his own restaurant has earned both critical acclaim and a devoted following. Working with hyper-local, top-notch producers to ensure premium quality, almost everything on the plate will have been touched by fire or dry-aged.
Photography by Jessie Prince
Sushi Room, Fortitude Valley
“I love clean food made with fresh ingredients, especially raw fish. Their crispy rice tuna is incredible – it’s simple, fresh, and perfectly balanced.”
Ristorante Pizzeria La Vecchia Costa, Sardinia
“I worked in Sardinia for two years, and that place is very special to me. Being young, working hard in hospitality, then heading out after a shift for a pizza and a beer with your workmates. Those were great times, and honestly, the pizza there is still the best I’ve ever had.”
Hakataya Ramen, Broadbeach Waters
“On my days off, I almost always go for ramen. Hakataya Ramen at Pacific Fair is my go-to. It’s comforting, clean, and simple – not too rich. It’s the kind of food I can eat every week, and I do.”
Sarah Baldwin
Joy Restaurant, Fortitude Valley
Sarah Baldwin is the owner and chef behind Joy Restaurant, an award-winning fine diner in Fortitude Valley where every detail is driven by passion, storytelling, and flavour. A 10-seater, set menu-only experience operated entirely by Sarah and currently booked out four months in advance, it is an intimate, impressive one-woman show that celebrates connection and spotlights premium ingredients.
Photography by Lauren Hopper Visuals
NUG. General Store, Fortitude Valley
“Ben’s food at NUG. is my favourite. He gave me a little ravioli with corn, blue cheese, and radicchio the other day and it was to die for! Other than that, his bread or his arancini are my favourites.”
Franquette, Tamborine Mountain
“I always get the ‘Le Classic’ Baguette, which is thick, salty butter, ham, and cheddar cheese, on a fresh, chewy baguette. Delicious.”
Naruto Taiyaki Honpo, Tokyo
“In Asakusa, Tokyo, there is a little shop that makes taiyaki called Naruto Taiyaki Honpo, and I always get the deluxe custard flavour. My rule when I visit Tokyo is that I’m allowed one taiyaki every time I go past the shop… so I always book a hotel where it is on my walking path.”
Martin Boetz
Short Grain, Fortitude Valley
Throughout his career, German-born, Brisbane-raised chef Martin Boetz has accumulated 42 chefs’ hats, redefining modern Asian cuisine in Australia through his unique spin on Thai and Southern Chinese cooking. Now owner and chef at Short Grain – a Fortitude Valley restaurant widely hailed as Brisbane’s best Thai food – Martin brings a wealth of knowledge and an elevated approach, delivering flavours that pack a punch.
