We’re still standing: Brisbane’s top chefs adapt to new reality

Then, in March 2020, like a knife piercing the head of a live lobster, the bright and flourishing scene went dark. The COVID-19 lockdowns last year threw the city’s thriving hospitality scene into chaos as restaurateurs scrambled to adapt, innovate and, for many, simply survive.Chefs and waitstaff – once some of the most in demand workers in the country – suddenly found themselves in unemployment queues, while venues closed their doors and others switched to takeaway.Reopening and rebuilding has…



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