Food Wine Sleep

Ross Booth, new Executive Chef of The Mussel Bar Fremantle brings a passion for good food and sourcing great local produce.

His passion for cooking started when he was thirteen, cooking local produce in his home town Mandurah, well known for Blue Mann Crab.

Ross started his apprenticeship at the age of sixteen in a local Italian restaurant in Mandurah. After two years Ross was determined to complete his apprenticeship at a Quality establishment in the city, Perth. So after applying at a few venues, He received a phone call from Iian Lawless, at the time Iian was a Head Chief at the Oriel. Ross was then brought in for a trial, a success, landing him a Job. Iian was also consulting for a New Restaurant and was having trials at his current Kitchen Oriel, which was confusing, but eventually Ross was brought to “Kuppa” a restaurant on the famous St Quienten’s Avenue, known for its upmarket cliental.

There Ross met the owner of Kuppa, Robin Lourvanij, a businesswoman with great credentials. They decide to open a new restaurant in Perth, after their original Kuppa in Bangkok was a smashing success.

There Ross worked with an inspiring Chef called Gus Young and took in as much as he could. With the restaurant having Thai influence, Thai Chefs would regularly come over and share their knowledge, it was a fantastic experience. To this day Ross still consults for Kuppa Bangkok and their sister restaurants throughout Thailand.

After leaving Kuppa and qualifying his apprenticeship it was time to travel abroad where Ross had a more chefing experiences in England and Spain. On his arrival back Ross thought it was a great opportunity to try something outside the box, more of a challenge. Shortly a new opportunity come up to work at the famous El Questro Wilderness Park, Ross took it on board with a willingness to expand his new skills, cooking in remote locations, for group functions and to cook in a five star Homestead complex was an honour. One seaon is Nine months long and Ross had plans to return for the following season but the Park switched ownership.

Coming back to Perth in Christmas time was easy to get back too, and soon started straight up at the Old Swan Brewery where he spent the next four years working and developing his skills as a Chef and also learning the management side of

Chefing under Julie McLellan. From there Ross went on to Kitchens like Oceanus, Cafe Pranto, Tiger Lils and now at his current location, The Mussel Bar Fremantle.

The Mussel Bar Fremantle is in a prime location looking over the harbour with the Fishing boats that catch our quality seafood for our guests. Ross and his team of young chefs are striving for Good Food, Good Service and Good times. Based in Perth now, our restaurant scene is forever changing, with new styles and flavours that he is constantly expanding. With quality suppliers Ross’s team gets good fresh produce from the likes of Larnes Oysters, DBC Meats, Festival Fish, Sunlong Fruit and Vegetables and lastly Blue Cow Cheese.

Current trips Thailand has given Ross a passion for Thai food. With flavours such as Sweet and Sour, Spicy, and Salty Filosphie he tries to incorporate to most our dishes.