Gordon started cooking when he was 14 in Scotland, and since then, he's worked all over the world. He trained at a top Michelin restaurant, focusing on using the freshest, best-quality ingredients in his dishes. Gordon has also represented Scotland in cooking competitions worldwide.
In 2010, Gordon moved abroad, becoming Head Chef at a restaurant in Thailand. He then spent a year in Brisbane as a Senior Chef de Partie at a high-end restaurant. When he returned to Scotland, he held senior culinary roles at a two-star Michelin restaurant before moving to Australia in 2013. He spent three years in the Mornington Peninsula, Victoria, before settling in Brisbane, working as Head Chef at various establishments.
Today, Gordon owns the Wellington Point Farmhouse restaurant, surrounded by fields of fresh produce that go straight from the farm to the kitchen and onto guests' plates. Gordon is passionate about giving back to the community too. He hosts school tours and presentations, sharing his knowledge and inspiring future chefs.
