For Kedron-Wavell Apprentice Chef Lincoln Strodl, food has always been about more than what’s on the plate – it’s about creativity, connection, and celebrating culture.
From his early years experimenting in the kitchen without recipes, to curating dishes at Bravo Restaurant showcasing uniquely Australian ingredients, Lincoln’s culinary journey has been shaped by curiosity and a love for bringing people together.
Now, three and a half years into his apprenticeship, Lincoln has been recognised as one of just two nominees for the TAFE Queensland Apprentice Chef of the Year—a milestone he describes as both humbling and rewarding.
“For the competition, I created a three-course meal using ingredients that were a bit unusual,” Lincoln shares.
“My entrée was a barramundi ceviche with silver beet emulsion and pickled fennel. My main was a Mediterranean-spiced pork collar with lentils and preserved lemon and for dessert, I made a mascarpone mousse with baked pear, grilled pineapple and a red wine sauce.
“This was my second time entering, and I was able to take everything I’d learned from my first attempt and put it into practice.
“I was really proud of what I created—and even more grateful that the judges enjoyed it.”
That sense of pride has been built on years of growth, both professionally and personally.
“I started out quiet and reserved,” Lincoln reflects.
“But in this environment, you have to make decisions and back yourself.
“I’ve learned so much from the chefs around me—they’ve taken the time to mentor me, and that support has made all the difference.”
Lincoln’s love for food began with his mum and grandmother, who taught him that food is one of the simplest, yet most powerful ways to bring people together.
“I loved watching them cook.
“It showed me how food could unite us and celebrate who we are.”
That philosophy shone through when Lincoln created the Bravo chef’s special in May 2025—an ambitious dish celebrating native Australian flavours.
“I wanted to showcase Australia, so I created a pepperberry kangaroo loin with roasted heirloom carrots.
“Kangaroo has this beautiful gamey, earthy flavour, and when paired with pepperberry—fruity, peppery, vibrant—it becomes something uniquely ours.
“I love that Australia isn’t just one flavour.
“It’s a mix of many influences, brought together by people from different backgrounds.
“That’s what makes it so special.”
As Lincoln prepares to step into the spotlight at the Apprentice Chef of the Year ceremony, he sees his nomination not just as recognition, but as a stepping stone on his journey.
“It’s an honour to be nominated, but for me, the biggest win is being able to build my confidence and express myself through food.”
