Smith is an Indonesia-based, Australian chef who grew up on the rugged east coast of Tasmania. His food is influenced by his childhood upbringing in the natural surroundings of his family beach home, where produce was almost always organic, foraged, handpicked/caught or traded. Consequently, his cooking philosophy is deeply rooted in using readily available indigenous ingredients. Living abroad for many years in New Zealand, the US and most recently Indonesia, this passion for interrogating and celebrating indigenous ingredients has grown exponentially.
Working mostly in the boutique luxury lodge arena, Smith was able to experiment with culinary methods and ingredients, honing his skills not only as a chef; but also as a gardener, host, class teacher and tv personality. This saw him hosting many high-profile customers, appearing on a number of cooking shows, setting up farm and foraging sustainability programmes and helping to set up the popular ‘Foley Wine and Food Society’ community in the US.
More recently he has enjoyed the challenge of working on large scale projects, behind the scenes, where his role is more focused on menu engineering, people management and creating culinary concepts. At the heart of these concepts is always sustainability and the celebration of people and indigenous foods. The most recent example of his work can be seen at ‘Ijen’ Restaurant in Bali, where he co-created, project managed and worked with the design team, local suppliers and eco-warriors to pioneer Indonesia’s first zero waste philosophy restaurant.