Q&A with Head Chef Shane
Welcome our new Head Chef, Shane Pearl, to the Mr. Good Guy Devonport team! Today, we sit down with Shane to learn more about his journey to becoming a chef and what inspires his culinary creations.
Q: Where were you born?
I was born in Sydney, grew up in Far North Queensland, and moved to Tasmania about 14 years ago.
Q: How long have you been a chef? Tell us about your career background and any highlights.
I’ve been working in kitchens for 21 years. I began my career in Weipa, Far North Queensland, as an apprentice working for Bernard Power, the founder of Power’s Brewery. From there, I travelled across the country, working in various venues and exploring different cuisines to gain extensive knowledge of the industry. One of my career highlights was my time at Ayers Rock Resort, where I worked alongside colleagues from all over the world. Having such a multicultural environment in the heart of the Australian outback was an incredible experience. My love and passion for food has taken me all over the country, and allowed me to work in hotels, cafés, restaurants & camps.
Before joining Mr. Good Guy, I worked at Camp Clayton, a venue focused on introducing young people to Christian values, catering to school camps, family reunions, retreats, conferences, and special interest camps. Although it’s quite different from Mr. Good Guy, the focus on providing comforting food to make guests feel at home is a common thread.
Q: Was there any particular ‘aha!’ moment where you knew this was the career for you?
I knew I wanted to be a chef when I was just six years old! I used to watch my mum cook at home, and I was fascinated by the creativity involved in putting different ingredients together. Growing up in a predominant mining and tradie family, my career choice came as a bit of a surprise to them. However, they are very proud of my determination to pursue a career as a chef.
Q: Mr. Good Guy is known for its fun vibes and authenticity. How do you plan to create your first Southeast Asian menu for Mr. Good Guy Devonport?
I look forward to collaborating with Chef Ted from our Mr. Good Guy Hobart venue, learning from his culinary expertise to create a fun and authentic dining experience for both the north and south of the state! I am also lucky enough to know Andrew Third, who was chef at Mr. Good Guy Hobart when it opened in 2017. It’s fantastic to be able to tap into the culinary genius of these two very talented chefs.
Q: Can you tell us about your cooking style?
My cooking style is quite varied, but I like to focus on bringing fun and colour to my dishes. It’s really about using fresh ingredients and putting them together in creative ways. For example, creating a chocolate oyster as a signature dessert while at Barilla Bay was a big hit. I hope to bring that same playful spirit to Mr. Good Guy.
Q: Are there any local ingredients you’re excited to cook with?
Coming from Queensland, seafood has always been a big part of my cooking. I’m excited to work with Tassie’s incredible seafood, like oysters, and I’m looking forward to creating new dishes with all Tasmania has to offer.
Q: When you’re off work, what are your favourite foods to eat?
I love Pad Thai, a classic Southeast Asian dish. After something spicy, I always like to finish off with a dessert for my sweet tooth.
Q: What do you like to do on your days off, besides eating?
Cooking, of course! I enjoy hosting friends at home and cooking for them three to four times a week. I’m very much a “go-with-the-flow” kind of chef, so I like to see what fresh ingredients are available at the market and make something magical from them.
Q: Where would you like to travel next for culinary inspiration?
Myanmar. We already have some classic dishes like Pad Thai, Spring Rolls, Laksa, and Soto Betawi, but I’d love to inspire our diners with flavours from lesser-known regions. I’m excited to create something new from my explorations!