A hospitality favourite, Shane Veivers, Head Chef of Persone at Brisbane Quarter, is the talented man behind the traditional Italian dishes at this Brisbane dining institution. Brisbane’s most loved and awarded Italian restaurant specialises in dishes filled with love that are sure to delight every time. We sat down with the flavour-focused Chef to discover more about where he started and get an insight into his must-try dishes.
When did you join Persone?
I joined the Gambaro Group in 2018, 4 months prior to the opening of Persone on 5 September 2018.
What do you like most about your role?
The thing I love most about my role is the ability to build a strong team and create an excellent working culture within the brigade. This creates the perfect environment for my team & I to express ourselves through modern and traditional Italian food.
Tell us what patrons can expect when they dine at Persone?
Patrons can expect reinventions on traditional Italian classic dishes using locally sourced ingredients, cooked simply with bold flavours, served & plated elegantly. Service is unassuming with a warm dining room and overlooking stunning views of the Brisbane river.
What are your top three favourite ingredients to cook with this season?
Rapini is one of my favourite ingredients to cook with in winter. It is a leafy green from the broccolli family and is a staple in every Italian household in the colder months. It is locally grown here in Queensland however due to extreme weather conditions we are currently sourcing this from Victoria. In the restaurant we shred the leaves from the stalks and slowly braise with lots of garlic, chilli and extra virgin olive oil.
Truffles is another favourites in winter. This year I will be sourcing truffles from snowy Mountains in NSW, Mittagong in NSW and Manjimup in WA.
Going hand in hand with truffles and winter dishes, I love the array of locally sourced mushrooms we as chefs can get our hands on to. I particularly love Urban Valley Mushrooms, a mushroom farm located inner city who produce some amazing tasting shrooms!
What is your favourite thing to cook at home?
I love cooking simple at home, whether that being picking up some fresh fish from Fish Factory at Morningside or a nice cut of meat from Peter Augustus butchers where I’d grill it with lots of herbs and lemon. I like to eat healthy with lots of vegetables and leafy salads paired with good quality proteins.
If you could cook for anyone, dead or alive , who would you choose?
I have always loved Giorgio Locatelli. I would love the chance to cook for him and hear the progression of his career and the passion he has for food. The other is the late Anthony Bourdain, I would have loved the chance to meet and cook for him. He was a special person who the industry will never forget for the things he has done for it.
What are you reading / watching or listening to at the moment?
I am currently flicking through a couple of my favourite Italian cookbooks at home when I find some time away from the restaurant. I also love learning about financial well-being, specifically with the My Millennial Money podcast which is an extremely informative and fun podcast which can be easily listened to in the car or when exercising. I don’t really watch much tv but when I do I really enjoy catching up on what’s happening in the world of Pro Cycling.