David Pugh


FFF LOVES… David’s delicious, fresh take on modern Australian cuisine.

What are your staples?
Italian dried pasta, sea salt and very good olive oil.

What are your indulgences?
Saffron, dried Porcini mushrooms, roast peanuts.

What can’t you live without?
Weetbix, Dilmah Tea and olive oil.

What is past it’s use-by date?
Some spices and olive oil.

What is your pantry craving?
A very good tidy-up!

About David Pugh:
Chef David Pugh’s continual search for the best available fresh produce provides his inspiration and the basis of the menu at Restaurant Two. David is acclaimed for working rare and premium produce from carefully sourced suppliers. His use of classic technique combined with these fine ingredients and thoroughly modern flair are what place Restaurant Two at the forefront of contemporary Australian cuisine.

David is known for his down to earth attitude and approach to food. His love of cooking emerged at age eight when he would treat his parents to Sunday breakfast. Since then, David has worked with some of the world’s finest chefs, including a two year stint at London’s Connaught Hotel, drawing inspiration and skill from each and every encounter.

David has been appointed Queensland’s Ambassador Chef, confirming his commitment to Queensland produce and suppliers.