With a passion for food from a young age, Phil Bremner was always destined to be a Chef.
Leaving school at 15 after attaining an Apprenticeship with the Grand Chancellor Hotel in Christchurch, New Zealand Phil spent the next 4 years earning his qualification. Upon completion opportunities in the UK beckoned and he spent the next 3 years fine tuning his craft under the tutelage of highly acclaimed UK Chefs.
In 2000 he moved to Australia, calling Melbourne home for the next decade and a bit. During this time he worked at iconic Melbourne establishments such as Stokehouse and the Waterfront Hotel as well as enjoying an extended period at Crown Casino where he was the youngest Sous Chef in their employ.
The lure of an overseas assignment called again in 2012 where Phil accepted the Executive Sous Chef role at the The Sun Siyam Iru Fushi in the Maldives. After 2 years in this exclusive island resort he moved to Jimbaran Bay in Bali where he was responsible for 11 outlets and Banquets up to 1000 people at the Movenpick Resort and Spa.
In late 2017 he joined AccorHotels back in his home town of Christchurch and in October 2018 took on his current position of Executive Chef at Pullman Cairns International in Cairns, Australia.
Phil is passionate about the development of his team and with a brigade of over 30 Chef’s there is lots of opportunity for him to share his knowledge and skills. The menus at the hotel are a reflection of the produce available in Tropical North Queensland with a heavy emphasis on fresh seafood, Tablelands beef and locally grown fruit and vegetables.
We introduce Phil with a French food & wine pairing night at Pullman Cairns International
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