Rhys Fitzpatrick

Where are you from?  

I am from a small town called Derby in North Western Australia.

Why did you become a chef?

I always wanted to be a Scientist when I was younger, I just didn't know that the science of food was the path it was going to be! At 16, I began my cooking career at culinary college, before going on to work in various restaurants around Australia. Bringing families together is what being a chef is all about. I love making people happy through my cooking!

What are your favourite ingredients to work with?

Most chefs generally love anything and everything they work with and I'm no different. Whatever I am cooking, I love all the ingredients as if they are my favourite!

How did you end up in Stornoway?

Whilst working in New Zealand, I met an incredible lady from the Isle of Lewis. I decided I would come with her when she was returning home and now here I am, running the Harris & Lewis Smokehouse!

What do you like about Stornoway?

I enjoy a lot of things about living on the Island; the people are friendly, there is little noise pollution, the landscape is beautiful, the heritage is fascinating and you get every Sunday off with the family.

Why did you want to join Harris & Lewis Smokehouse Restaurant?

The restaurant was newly opened and I knew I could make a difference. I wanted to make the Smokehouse a destination for excellent, interesting food. 

What is your favourite thing on the menu?

All of it, they are all my dishes! On a serious note when I first put 'Fish Tacos' on the menu, I was not ready for how mad people would be for them. Plus all the desserts my Sous Chef, Inga Benga, creates are amazing! 

My Ethos:

I'm a strong believer in eating sustainably. I'm a keen forager and I believe fresh ingredients are key to amazing food. Sourcing local food is good for your community and local suppliers. Love what you eat and the people you eat with! Life is too short to eat bad food, treat yourself and benefit support local suppliers at the same time.