The State Buildings welcome a new era with four new culinary talents
Home to eateries including Wildflower, Long Chim, Post and Petition, the State Buildings reigns undisputed as one of Perth’s most acclaimed dining destinations – and now in their 10th year, they’re heralding in a new era with the appointment of four new culinary talents.
Taking on the role of Director of Food and Beverage for the Buildings is Robbie McGowan, previously at renowned Sydney institutions Quay and Aria before joining Wildflower as venue manager and then Assistant Director of Food and Beverage.
“Creating exceptional experiences will be the ethos of our team as we develop our venues into the
future, and the energy and experience of the personnel we have brought on board will provide a fresh edge to the State Buildings, an elevated experience for our guests and staff,” said McGowan.
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“Robbie McGowan has been a brilliant member of the State Buildings team over the past three years
bringing a wealth of experience from his work on the east coast, initially applying his expertise as the
Venue Manager at Wildflower,” said Jesse Tibert, General Manager, State Buildings and COMO The Treasury.
“I am confident that under Robbie’s direction, this team will continue to excel and innovate, enhancing the dining experience for all our guests.”
Chef Lucas Fernandes will be taking the helm as Executive Chef for the State Buildings: with over 15 years of experience and specialising in modern Australian and Thai cuisine, he’s previously been in the kitchen at Fraser’s Restaurant Group, Long Chim Perth and Post Osteria & Bar.
At Wildflower, Paul Wilson will be taking the helm as Head Chef. Wilson will be drawing from his extensive 18 years of experience in fine dining and luxury hotels around the world, with past appointments including Head Chef at Crown Prince Palace (UAE), Orpheus Island Lodge, Restaurant Geranium (Copenhagen) and Laucala Island Resort (Fiji), amongst many others.
Last but not least, Jessica Roe is taking on the role of Head Chef at Petition. Her culinary career began as an apprentice chef at Crown Perth, climbing through the ranks and gaining experience across their premium dining spaces including Bistro Guillaume and Nobu.