At BLOWFISH Ocean Grill + Bar, our commitment to delivering premium quality seafood shines through in every dish we create. At the heart of our culinary excellence is Head Chef Lee De Vry, whose passion, expertise and relentless pursuit of quality makes every meal a true gastronomic experience.
Over the past 12 months Lee has embraced the challenge that comes with working with seafood and having an ever-changing menu. Lee and his team are now delivering seafood dishes that are wowing customers.
Lee started working for Moo Moo Restaurant Group in 2013 as kitchenhand and then worked his way up to Sous Chef at their sister restaurant MOO MOO The Wine Bar + Grill. After 7 years at Moo Moo he moved to Melbourne to take on his first Head Chef role at New Quarter in Richmond.
Lee returned to the Gold Coast and Moo Moo Restaurant Group in 2023 and worked with Group Executive Head Chef Trent Robson and co-head Chef Brad Davids to build the menu and kitchen team to launch this upmarket Seafood Restaurant, which is now recognised as one of the Gold Coast’s BEST when it comes to premium quality seafood.
Daily, Lee speaks with suppliers, works out what he can get hold of from all over the country and then adjusts his menu to suit.
Although Lee is very creative, his favourite dish to make is the the North QLD Coral Trout (Ikijime Technique) w. Miso Bearnaise, Trout Roe, Buttercrunch + Shallot.
“Coral Trout is a beautiful fish to cook, it’s got a simple sauce with it and trout roe on top. There’s nothing too complicated about this dish, but that’s what I think makes it so special and our customers love the flavours and simplicity of it,” said Lee.
He also loves the LET THE CHEF SURPRISE YOU 5 course banquet as that allows him and his team to highlight some of the most popular dishes on the menu, as well as be creative with any daily specials.
Whether you’re a seafood enthusiast or a curious culinary explorer the menu at BLOWFISH is sure to leave an indelible mark on your taste buds and create memories worth savouring.
