Gerard’s announces new Executive Chef ahead of anticipated restaurant reopening

2 minutes read

Thursday, 14 September 2023

Acclaimed culinary creative Jimmy Richardson is preparing to light the fires in the kitchen at Gerard’s as he takes on the role of Executive Chef at Brisbane’s award-winning Levantine-inspired culinary destination.

After a global search, the team at Gerard’s is excited to be welcoming the talented local to take the helm of the James Street institution as they prepare to re-open following an extensive transformation of the popular venue.

Owner of Gerard’s, Johnny Moubarak, said after connecting with candidates from Sydney, Melbourne and abroad, Jimmy’s incredibly creative approach to food won them over.

“Jimmy is very confident and articulate when it comes to food,” Mr Moubarak said.

Bringing a brilliant balance between traditional and creative and progressive cuisine, Jimmy has an amazing way of letting food speak for itself.
Johnny Moubarak | Owner of Gerard’s
Image: Johnny Moubarak, Owner of Gerard’s and Jimmy Richardson, Gerard's new Executive Chef. Image by: Lyndon Mechielsen

Having previously worked as Head Chef at Gerard’s, Jimmy is well-known to the team, who are thrilled to welcome him back as they prepare to launch the next iteration of the restaurant.

Scottish-born Jimmy has been around kitchens since the age of 15 and has previously worked in restaurants in Sydney and Europe, refining his experience in the kitchens of five-star hotels, and Chef-Hatted and Michelin Star restaurants.

He has held senior roles at Shangri-La Sydney’s Altitude Restaurant, the acclaimed The Bridge Room, Café Paci, Annata, The Tilbury Hotel and Sydney’s Park Hyatt Hotel.

“There are more opportunities to create something new in Brisbane,” Mr Richardson said of his decision to make an initial career move north in 2021 when he joined Gerard’s as head chef.

Immersed in the flavours and aromas of the Levantine region, the new-look Gerard’s is set to offer authentic, wholesome cuisine rich with fresh and sustainably sourced produce from the Brisbane region.

The menu is set to be a harmonious blend of tradition and innovation, honouring age-old recipes infused with a modern twist to create dishes that are both familiar and exciting.

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