In 2019, in pursuit of a more flexible lifestyle, Richard Ousby took the leap into self-employment. One year later, he launched Ousby Food anchored by a simple philosophy: make delicious food.
The chef has an impressive resume. Beginning in humble conditions, he learned to cook alongside his mother and grandmother at home in Bathurst. “For as long as I can remember, I’ve always wanted to be a chef,” he says. “It’s always been a real passion of mine.”
At the start of his career, he entered and won the Nestlé Golden Chef’s Hat Award. “Winning the Nestlé Golden Chef’s Hat Award was one of those early memories of truly feeling like I’d achieved something great in my career,” says Ousby. “As a young chef starting out, competitions are more than just a trophy or a title; they push you creatively, test your skills, and connect you with others who are just as passionate about food as you are. Looking back, it was one of those defining moments that certainly helped shape my career.”
After starting his professional journey, Ousby worked under Michel Roux at three Michelin star restaurant The Waterside Inn in the UK, where he learned the basics and fundamentals of cooking. “Working for one of the all-time best chefs in the world was an incredibly rewarding experience and it challenged me to build my skills,” says Ousby.
Upon moving back to Australia, Ousby took on the role of sous chef with Peter Gilmore at Sydney’s Quay – “a lesson in precision and speed” – before moving to Brisbane’s Stokehouse Q, where he worked his way up to head chef and eventually executive chef, overseeing Stokehouse Melbourne and Brisbane. “Stokehouse taught me how to manage people and multiple locations,” says Ousby.
The chef describes his nature as “creative and slightly chaotic”, which he credits with allowing him to take a left of centre approach to the industry “that can lead to some really interesting and unexpected outcomes. With food, there are endless possibilities. You can do anything, but the key is to focus on quality, keep it simple, and not overthink it. When you do that, the dishes can speak for themselves.”
Now running his own business means his days involve a little bit of everything, from cooking and managing a team of more than 20 staff to staying on top of day-to-day operations. “It includes meetings with other business owners, discussing innovations in the hospitality space, and reviewing reports,” he says. “Honestly, sometimes it’s hard to pin down exactly what I do because it changes every day, but that’s what I love about it.”
For young chefs entering the Nestlé Golden Chef’s Hat Award, Ousby’s takeaway is simple: “Over time, I’ve tried to help a lot of up-and-coming chefs, and a key point I’ve noticed is the ones who put in the effort are the ones who get results. You can’t fake it. Hard work, practice, and training always shows”.
Laura Box
