Buzzing Manuka hot spot, Pangaea, celebrated its 4th Birthday last week, bringing more than bouts of nostalgia and an excuse for cake. Already a clear Canberra hit and now another year wiser, the Pangaea team is ready to turn things up a notch.

At the root of this excitement is one of nation’s most esteemed and charismatic Chefs, Canberra born Executive Chef, Sean Jarrett.

Jarrett has been steering the culinary ship at Pangaea for just 3 short weeks, but has since formed a tight team, alongside Sous Chef, Ben Massey. Together, the duo are teaching their keen staff advanced and culturally authentic techniques of the trade.

“I have enhanced a few of the main course items and changed the entire dessert menu. It’s very important to me that I culturally redefine each dish.”

While regular patrons will notice the same Mediterranean lamb kofta and the Thai chicken skewers on the menu, Jarrett claims that what they are putting in their mouth will be a 100% different experience.

“I’m making everything fresh, pounding pastes, mortar and pestles, wok work, steaming Chinese style, I’m showing them how to grind spices for South Indian dishes, how to do it all- from scratch.”

Jarrett has introduced some intriguing and decadent creations all influenced by the Euro- French classical cooking styles.

“Our new chocolate tart is a ganache tart with a French pate-brisee base. We are using Belgian chocolate. It’s all simple food, done well.”

With a career that has seen him flex his culinary skills in the most chaotic kitchens in prestigious venues from Europe to Asia, Jarrett pours his heart and soul into his craft.

“As a young chef I was very lucky to work with Chef Paul Wilson and be involved in the opening of the Park Hyatt hotel property in Melbourne.”

Radii at Park Hyatt received 3 Chef’s hats in the first year of operation and has continued interest with international designers, celebrities and alike.”

“There were times… I was 19, little $600 Mazda, my TV was on the back seat, no where to live. I was working 90 hours a week and sometimes would stand in the cool room and suck it up a little bit…tears in the eyes. It was very intense…”

“…but when you are standing 20 meters away after having just cooked Pavarotti’s linguine and you grew up in Downer… you start to realize where cheffing can take you.”

Jarrett went on to become the Executive Chef at 6 Star Rae’s on Wategos in Byron Bay and after, he dominated a stint at Rae’s South Pacific Pearl Resort in Fiji.

“Rae’s was where I landed my first Executive Chef role. The venue was ranked 12th in the world when I got there, and 8th when I left.”

“My life changed. I was introduced to people like Nicole Kidman, Richard Branson, Baz Lurhman… I was drinking champagne and having a laugh with Jack Johnson. I was only 26 and I was marrying that Chef rock-star lifestyle.”

While Jarrett worked with some of the worlds most elite from London and across Australia, it was his work in Thailand, alongside Sopong Nubian, the Head Chef to the King of Thailand, which was one of Jarrett’s career highlights.

“It was an amazing time. I learned the exclusive royal Thai style. How to use chilli delicately.”

The future saw Jarrett move to outback Victoria where he took on Executive Chef at Warrenmang Vineyard.

“I could get up in the morning and make bread, go down to the winery and scoop a jug of 07 Shiraz vintage Merlot blend straight out of the barrel and into the duck sauce for lunch, it makes it about the food again. And some chefs lose sight of that. I did for a while. The chaotic lifestyle can be very alluring.”

What are the best pieces of advice Jarrett picked up along the way?

“Work hard, have sharp knives, read books, put your career first, put your heart right into it. Never be scared to ask a question and never be scared to make a mistake. Be humble.”

Jarrett and his team, armed with edgy ideas, worldly endeavours and wok loads of talent, are a new force to be reckoned with in Canberra.