Cooking has taken Evan Hayter everywhere, from Subiaco to Singapore, Denmark to Den Haag. These days, you’ll find Hayter at de’sendent, a Margaret River fine-diner where pristine local ingredients and worldly cooking come together in bold, delicious ways. Factor in some insouciant thinking - de’sendent, after all, is named after a Californian punk band - and the result is a restaurant that, in just two action-packed years, has well and truly established itself as a vital (West) Australian dining experience.
For the March edition of Yes, Chef!, Hayter chats to YC! host Max Veenhuyzen about the journey so far, from his early days at the legendary Subi Hotel; his career-defining years at off-grid farm and restaurant, Arimia; the realities of running an ambitious, independent restaurant in regional WA, and more. Afterwards, everyone is invited upstairs to Luis’ to continue the conversation.
After the chat, everyone is invited to upstairs to Luis' to continue the conversation. We can’t wait to see you there.