Jason Peppler - Head Chef

Jason Peppler is young and passionate chef hailing from Brisbane. His career started at the famed restaurant Two Small Rooms under the watchful eye of Andrew Mirosch. He remained there for six and a half years also working under chefs Chris Reinhardt and David Pugh before relocating overseas. His move to London had him working in The Connaught Hotel's kitchen under the legendary Michel Boudin. He specialised in pastry and also took the opportunity to gain further kitchen experiences under chef Marco Pierre White ( The Criterion ) and Martin Webb ( Quaglinos ).
Upon heading back to Australia he returned to Brisbane to re-establish himself and apply some of the knowledge gained from overseas. He found himself behind the stoves of River Canteen as joint head chef and remained there for approx three and a half years before taking his first solo head chef job at Gerties.

His next move was to Isis Brasserie where he stayed nine years. He worked tirelessly to help develop the restaurant into one of the states best. In 2004 he was awarded “ Young chef of the Year “ and followed it up in 2005 by winning “ Chef of the Year” and finally in 2006 the restaurant won “ Restaurant of the Year “. His focus later in his time there was to continue to help Brisbane develop into a major food destination in Australia. His passion is to also give something back to the industry by training apprentices. After seven and a half years at Isis, he jointly opened Bar Alto, a successful casual Italian restaurant in the Powerhouse.

He has now taken the big step, along with his long time partner and wife Renee and opened Confit Bistro where they serve simple modern European food, good wine list which features good drinking and valued wines, great service in a very relaxed environment.