OUR STORY
Pete traded Michelin kitchens for pork belly on the wharf.
Pete Dressler started as a school-based apprentice at fifteen, training under chef Rikki Jones in Mission Beach. He qualified at Sofitel Brisbane, where he met his wife and fellow chef Kristina, then spent two years in London kitchens including Michelin-starred dining. Three years at Alchemy and the degustation-only Buffalo Club followed, before friends offered him a stall at the newly opened Eat Street in 2014. Three months later those friends stepped away, and Pete and Kristina kept building.
Twelve years on, almost everything is still made from scratch: sauces, pickles, glazes, condiments, all bottled under their own label and decorated with medals from the Melbourne and Sydney Royal Fine Food Awards. The pork comes from one family farm, Gooralie Free Range, who they’ve dealt with directly for more than seven years. Fine dining habits never really left, they just found a home in a shipping container.
