Javier Codina commenced duties here in September 1999 and supervised setting up the kitchen. He planned and executed the arrangements for the opening ceremonies performed by a representative of the Lord Mayor of Brisbane. The Lord Mayor is in fact now a regular patron of the restaurant.

His initial duty was to establish a distinctive cuisine for the restaurant, an endeavour in which he has manifestly been successful as can be judged from the numerous laudatory comments both in  the local press fine dining reviews as well as style magazines which publish critical reviews.

As Executive Chef he is responsible for the creation of menus for the two separate dining areas of the restaurant, The Courtyard and the Fine Dining Restaurant area. In addition, Chef Codina provides a Degustation Menu and is responsible for menu design for special private functions regularly held at the restaurant. He initiated a series of events at the restaurant termed The Chef’s Table where he presides over select gatherings in which wines are matched with the various courses of the menu and commentary is provided on the food as companion to the commentary on the wines given by notable Australian winemakers such as Michael Hughes-Smith who is an Australian Master of Wines.

Chef Codina, like all Executive Chefs is responsible for the ordering of food and negotiation with suppliers to ensure food quality standards. In advance of obligatory legislation Chef Codina initiated a food safety program in the restaurant involving Hazard Analysis and Critical Control programs (HACCP) originally devised for the US Space Program. Chef Codina supervises a kitchen staff of 6 permanent employees including 2 apprentices. He is also responsible for the training of Chris Arkadieff, who was awarded Apprentice of the Year in the Ansett Awards.

A typical day starts with Chef Codina briefing the kitchen staff on the day’s menu, and for the benefit of the apprentices, there is a discussion which forms part of the training program. The Chef then inspects all incoming food items which includes measurement of the temperature of those products which may be regarded as health risks if not properly monitored. Food preparation continues until  the restaurant opening hour when floor staff are briefed daily on the menu items and their presentation.