International award-winning chef and photographer Brendan O’Sullivan began his career over twenty-five years ago in Dublin Ireland and subsequently worked in France and Australia as a professional chef. 

A career including stints at Melbourne Regent, Melbourne Park Royal Hotels, the MCG Superbox kitchen as well as the Sydney opera house and the Sydney Regent Hotel. Also owning a fine dining restaurant in Melbourne and also an outback catering business, often flying in and out in of stations in a Cessna 150 aircraft. Returning to Ireland in  2004 to open a upmarket restaurant in Dublin to which the Irish Independent called the food at the time “Seriously ace. Having traveled to Countries such as Italy to learn  Pasta making from the masters and returning bringing new pasta machines delivering beautiful pasta daily and Turkey visiting sun-dried tomato factories for my private label brand in Ireland.

Having also worked in Some of the biggest sporting venues kitchens in Australia for special events including the tennis open in Melbourne, AFL grand final at the MCG, Melbourne Olympic Park, Gold Coast 600 and also for the Sydney Olympics in 2000. Also representing the Riverina in South Australia’s first Tasting Australia food festival, and also working in Irelands Croke Park for special VIP events.

After returning to Queensland in 2009, A seafood restaurant was purchased and continued to run to the lease end, moving back to executive and head chef roles until 2020, moving focus from professional cookery to professional photography , recipe development and styling with Industry legends.