Meet The Legally Blind Chef Behind One Of Brisbane’s Most Unique Restaurants
All about perspective
By Natalie McGowan | 10th July 2025If I asked you what the sound of butter turning into brown butter was, could you answer? Andrew McCrea can. Born with just six per cent vision, Andrew McCrea of the aptly named Perspective Dining has an uncanny ability to tell his story on a plate, using senses other than his sight.
Reflecting on his time in the brigade system – a traditional kitchen hierarchy where each chef is assigned a specific role – he recalls excelling at tasks others found challenging, like browning butter by ear. “The bubble is smaller when it browns, so it has a quieter sound.” It’s just one of many skills he’s honed as a legally blind chef, along with sharpening his body’s internal clock. “To me, a minute is a minute; I don’t need a clock to tell me. I just have the natural instinct.”
Growing up on New Zealand’s South Island, Andrew always felt a deep connection to the land and sea. “We didn’t have much, so we relied on diving and growing for our food,” he says. With a stepfather who worked as a scuba diving instructor, his love of food and the ocean started young, with fish-like crayfish and white bass forming the foundation.
While studying at law school, the opportunity to begin a chef’s apprenticeship arose, and Andrew landed the job, much to his surprise. “There were about 150 guys there for the job,” he says. “I don’t even remember what I said, but at the end, I was told, ‘See you on Monday.’ I thought he was kidding.” He wasn’t.
During his apprenticeship in Christchurch, Andrew quickly learned that a career in hospitality was no walk in the park. “I used to do pastry, and I would start at seven o’clock in the morning, then go ‘til about five. Then, I would come back at six and do service and fine dining until 10. Then I would start again at three in the morning. That was standard,” he says. The silver lining? It taught him discipline and patience – two traits essential for surviving and thriving in the kitchen.
After a few years working in kitchens across Australia and New Zealand, earning chef hats along the way, Andrew opened his own restaurant. The name Perspective Dining isn’t just a clever nod to Andrew’s unique situation. For him, “it was like therapy, honestly,” he says. “I spent most of my life hiding my eyesight, and it felt like I was living a bit of a lie. I’ve got two young daughters, and I don’t want to be the guy who hides who he is, because I don’t want them to hide who they are.”
The restaurant itself offers an intimate, immersive degustation, personally led by Andrew and a sommelier. From my own experience dining there, it was incredibly memorable – a personal insight into Andrew’s memories. Each dish is tied to Andrew’s experiences, which he shares with diners as the food is served.
“Last menu, there was a dish based on the contents of my dad’s freezer. We had game hunting season and a bit of land, so we would always process all this game. My dad would forget about it until like Christmas time, then cook it all at once to make way for more game,” he remembers. The dish? A quail breast, complemented by quail pâté made from the rest of the bird, bird seed, and stone fruit – “stone fruit being plentiful in New Zealand around that time of year.” It offers a glimpse into Andrew’s philosophy: when you create something more than just a great meal, you create connection.
