Chef De Cuisine, Brian Cole, originally from Sierra Leone, moved to Ghana due to the civil war and discovered his passion for cooking while assisting his grandmother and mother in the kitchen. In 2004, Brian’s path led him to Australia through a refugee program. A high school cooking challenge sparked his culinary fire, and he soon found himself honing his craft within the bustling realm of an entertainment complex.

Seven years of dedicated effort and exploration across various venues within the complex shaped Brian’s cooking style, a fusion of native Australian ingredients, refined French techniques and the vibrant spices of Asia.

At Hearth Restaurant, located within The Ritz-Carlton, Perth, Brian works closely with Executive Chef Alberto Cuzzit to bring together a culinary journey through the flavours and produce that Western Australia has to offer. Local ingredients including native thyme, with its captivating aroma and distinctive flavour, have become a hallmark of Brian’s creations, notably complementing lamb dishes.

Brian attributes much of his cooking and management style to his mentor, Robert Ryan, who played an instrumental role in shaping Brian into a more well-rounded chef. With patience and guidance, he mentored Brian during his formative years, extending his support as Brian completed his apprenticeship.

With meticulous attention to cleanliness and organisation, Brian ensures efficient operations in his kitchen. He takes immense pleasure in creating unforgettable dining experiences and personalised moments for guests, always aiming to make people happy through his exceptional culinary creations.