Step into Bravo or The Kitchen at Kedron-Wavell and you’ll find a menu shaped by culture, tradition, and passion.
For Head Chef Brendon Indelicato, food is more than nourishment; it’s a legacy he shares with every bite.
Brendon’s love for food started young, born into an Italian family where the kitchen was a sacred space.
While his Nonna initially kept the grandchildren out of her culinary domain, everything changed once Brendon became a chef.
“She taught me so much,” Brendon recalls fondly.
From her ability to feed hundreds effortlessly to the magic she created from simple, humble ingredients, her influence moulded his understanding of food.
“Being Italian, food is part of who we are. It’s not just about cooking; it’s about bringing people together.
“I remember the family coming together to make Italian sausages – which would take between eight and ten hours to prepare.
“And making up to 100 kilograms from scratch, which would take multiple days to create.”
With 15 years of industry experience, Brendon’s hospitality journey began in an Italian restaurant managed by his grandfather in New Farm.
It didn’t take long for him to feel the pull of the kitchen, drawn by the high-pressure, fast-paced energy that defines a chef’s life.
“I loved the adrenaline rush.
“The chaos of the kitchen—that’s where I feel at home.”
At just 17, Brendon committed to the profession, embarking on his culinary qualification and immersing himself fully in the world of food.
His journey with Kedron-Wavell began as an apprentice, and over time, he worked his way up—becoming Head Chef in 2022.
That progression came with valuable lessons in leadership, team culture, and the evolution of what it means to run a kitchen.
“I’ve learned so much from different leaders about what works, what doesn’t, and how to build a team.
“The old school style of chefs yelling and being aggressive doesn’t bring out the best in people.
“I create an environment where my team feel respected, appreciated, and supported to thrive.”
With six apprentices currently training in his kitchens, Brendon relishes the opportunity to guide the next generation of chefs.
“Watching them grow over their three-year apprenticeships is the most rewarding part of my job,” he shares.
“Some go on to explore the world, bringing back fresh ideas, while others remain at Kedron-Wavell, enriched by their experiences.”
Under his leadership, Kedron-Wavell serves dishes that members know and love, whilst introducing new flavours that push the boundaries.
“You want people to enjoy what they’re eating,” Brendon says, “but every now and then, it’s nice to surprise them with something they weren’t expecting.”
From slow-cooked beef cheek lasagna, inspired by his family, to bold innovations like lobster & bug spaghetti and Japanese beef short rib, his menus are designed to surprise and delight.
“Even if it’s a pasta dish, I want it to be something memorable.”
“Whether it’s Bravo, The Kitchen, or beyond, I believe there’s space to reimagine what club food looks like.”
