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Welcome New Head Chef – Michael Hooley
Fremantle Sailing Club are proud to formally introduce our new Head Chef, Michael Hooley!
Born and raised in Nottingham, England (the home of Robin Hood and stilton cheese), Michael spent most of his time growing up – in his home kitchen, where he and his mother would often find themselves cooking Sunday dinners and baking cakes together.
Michael’s career in cooking officially began at the age of 14, when he scored himself a job at his family friends’ French restaurant ‘Petit Paris’ and worked his way into an apprentice position. In England, Michael’s experience grew rather fast, as he received an opportunity to work at what is currently the best restaurant in England, ‘Sat Bains,’ as well as a job working at a 2 Michelin Star restaurant in the Vineyard at Stockcross, in the South of England.
Michael moved from England to Australia in 2010 and has since worked as a Head Chef at the ‘Bluerock Tapas Restaurant’ and the ‘International on The Water Hotel’ in Perth, before beginning his time at Fremantle Sailing Club as the Functions Chef in 2018. Michael is incredibly excited about the opportunity to give FSC a refresh, stating, “It is my mission to bring passion back into the kitchen and to build a team of people that can create interesting and creative dishes for both members and guests to enjoy.”
Michael brings a wealth of knowledge, enthusiasm, and international experience to Fremantle Sailing Club, which we believe will take our dining experience to the next level. We can’t wait to see what he will be able to produce.
