Stuart Bell has 30 years industry experience, having worked for Paul Bocuse, Philippe Mouchel, Jacques Reymond, The Windsor Hotel in Melbourne and Michelin Star Restaurants in Europe. Stuart is a two hatted chef with The Good Food Guide 2018.

Whilst in his last role as Head Chef at Ten Minutes By Tractor Restaurant & Winery on the Mornington Peninsula in Victoria, Stuart raised the profile of the restaurant by achieving Two Chefs Hats from The Age Good Food Guide which he retained for 6 years.

Stuart and his wife Lisa, decided to move to the Sunshine Coast in 2018 with their 3 daughters. Together, they took over the reins at the iconic restaurant “Harry’s on Buderim”, the old Queenslander poignantly reminding Stuart of previous restaurants where he had worked, also set in historic houses.

Stuart is determined to use as much local produce as possible, be it from local farmers or suppliers and with the abundance available on the Sunshine Coast, the choices are limitless. Stuart creates seasonal menus and monthly degustation events and is now looking forward to growing his own produce in Harry’s garden.