Thousands of hours spent toiling away in the kitchen paid dividends for head chef Damien Jones and the team at Catfish Thai on Monday night.
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Mr Jones, who owns the Bakery Hill restaurant with wife Danielle, told The Courier winning a chef hat in the prestigious Age Good Food Guide was a dream come true.
“It's a great honour, especially since very few regional restaurants receive one. It's certainly a massive highlight of my career,” he said.
“It is Victoria's premium food guide, so this could maybe turn us into a bit of a destination restaurant for people seeking out good food.
“Local support has always been fantastic, they keep us going. I would hope that maybe a few people in the region will come and visit us now after this as well.”
Making the culinary achievement all the more prodigious was the fact Catfish is into just its second year of operation.
Mr Jones, who previously owned the Lydiard Wine Bar, said the Thai restaurant had come a long way since opening its doors in September 2013.
“It is good to think the restaurant is continually improving. Hopefully we can keep on that trajectory,” he said.
Brae's Dan Hunter was the Good Food Guide’s biggest individual winner on Monday night, named the Santa Vittoria Regional Restaurant of the Year, while he was singled out as Citi Chef of the Year.
Daylesford institution The Lake House scored two chef hats and also won with Meira Harel named best sommelier.
Dunkeld favourite The Royal Mail kept the culinary flag flying in the far west, also with two chef hats.
Local support has always been fantastic, they keep us going.
- Damien Jones
Foremost in the list with the ultimate accolade - reserved for just two Victorian restaurants this year - was Dan Hunter's regional gem Brae in Birregurra. Ben Shewry's internationally renowned Attica in Ripponlea was the other three chef hat winner.
Now in its 36th year, The Age Good Food Guide awards assess eateries throughout Victoria.
The reviewing process involves as many as four visits to check menus, chefs, service, style and ambience.
“You don't know when the judges are coming - it is completely anonymous - which makes the award even more special,” Mr Jones said.
“You can't prepare and I think that's a good process to go through, because you have to maintain a high standard all the time.
“It was just a very vibrant review. They were very positive about the venue, the staff, the wine list - it all read really well.
“I'm very happy to hear they enjoyed everything about the place.”