Chef Biography

Troy Smith was born and raised in Australia. During culinary school in 1989-91, he apprenticed at the Launceston International Hotel in Launceston, Tasmania, then became commis chef there following graduation. He then moved to the Sheraton Mirage in Port Douglas and the Beaufort Hotel in Darwin, Northern Territory (1992) as commis chef; then to the Burswood Resort Hotel in Rivervale, Western Australia (1993); moved up to chef de partie at the Vic Hotel in Subraco, Western Australia; and then senior chef de partie at the Araluen Country Club in Royleystone, Western Australia (1994). Later that year he was sous chef at Cafe Capri in Darwin (1995) and later Port Douglas Resorts (1996).

In 1997, he was hired as executive chef by Sir Richard Branson for the Great House at Bali Hi, at his Necker Island Resort in the BWI. In 1997, the Great Chefs Television crew sailed over to the island to tape Chef Troy Smith for their Great Chefs of the Caribbean series.

In 2001, he left for Bermuda, Barbados, and the Bahamas, as executive chef of different hotels and resorts until 2012, when he opened his own restaurant, Pier 18, just outside Frankfurt, Germany.


Crayfish Medallions with Mango and Leek Fondue and Oyster Sabayon

Serving: 4 Print Crayfish Medallions with Mango and Leek Fondue and Oyster Sabayon By Great Chefs September 16, 2015 With advance preparation, this can be a quick and elegant meal. Caribbean crayfish, which are large like spiny lobsters, not small like mainland crayfish, are used; depending upon the size of the crayfish or lobster tails […]

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