Savannah Sexton

Chef Savannah Sexton has always been inspired by the variety of produce available in Australia and that’s what has inspired their culinary career.

Growing up in the fertile lands around Toowoomba, Savannah was introduced to an array of fantastic local produce and native ingredients, when they started cooking in a family friends’ Thai restaurant. Savannah was quickly instilled with a devotion to supporting local farmers, and spent time working in a restaurant focusing on regional ingredients.

Over the years, Savannah has developed their own simple and nostalgic cooking style, allowing a few select flavours to shine and complement each other. A couple of stints in the pastry section means the hint of a sweet tooth is never far away.

Formerly on the pans at Stokehouse Q and Alba Bar & Deli, where Savannah made an impact on the Brisbane bar scene, she is now working at the trendy James Street watering holes Cru Bar + Cellar and At Sixes and Sevens as well as the Overflow Estate Winery in the Scenic Rim.