Name: Furneaux Restaurant & Comptoir
Address: 2 Tasman Highway, Saint Helens, TAS, 7216, AU
Telephone: +61 3 6376 2151

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French | Modern Australian Cuisines
Tuesday - Saturday | Dinner
Closed on Public Holidays
Booking is essential

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ABOUT

Meet Team Furneaux

I am Stefaan Codron.

Originating from Belgium, Stefaan Codron made his first chocolate mousse at the age of six. He then started his culinary career at the age of 13 in a local Belgian bistro hand cutting chips and flipping pancakes.

The following year he started his full time studies at the Hotel school in Koksijde. After completing his academic studies, he was mentored by Michel Lorain in France. It was here he found his passion and love for French Cuisine and great produce.

Later he moved to Australia and spent 13 years with Hyatt, working in both local and international establishments as executive Chef. He also spent a further nine years working as a development chef for Lite n’Easy, before becoming a global development chef for Domino’s Australia where he was looking after seven countries (Australia, New Zealand, Belgium, France, The Netherlands, Japan and Germany) for ten years.

Stefaan is one of a kind, with such passion and love for great food, he has dedicated his career to bringing to life incredible tasting dishes inspired by only the finest local produce.

I am Jonathan Wong.

Malaysian born Jonathan Wong spent his early career life as an IT consultant. While studying electrical engineering in the United States, he discovered his true passionate and connection to food.

In 2007, he disembarked from his job in Kuala Lumpur and hailed to Brisbane, Australia. He was then trained as a chef by trade, based around French and European cuisines. Outside of his commercial kitchen experience, he is also involved with his own food styling business. In 2017,

Jonathan finally stepped back into the corporate environment but this time working with his love of food in the role of development chef for Domino’s Australia and New Zealand.

Jonathan has always been passionate about sweets and desserts but it was his mother’s home cooking that inspires him to create dishes out of love.

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