Chef Derek Boath has a diverse culinary background that spans from his early experiences helping in his mother's cafe in Darwin, to working in fine dining establishments in Melbourne and Sydney.
His journey eventually led him to New York City, where he honed his skills at the three Michelin-starred restaurant "Per Se" under chefs Thomas Keller and Eli Kaimeh.
Upon returning to Australia and settling in Ballarat, Derek established Underbar, where he focuses on using high-quality local ingredients, forming partnerships with local purveyors and producers to showcase these regional gems.
A commitment to excellence and an unwavering focus on technique is at the core of the Underbar experience. Derek's culinary evolution reflects his dedication to perfection and a deep respect for his culinary roots, from the early days working in his mother's cafe to the unparalleled experience he gained at Michelin-starred "Per Se".
CHEF DEREK BOATH
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THE MATERIALS
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WHAT I CREATE
Meet Tony Schuurs, Underbar's Sommelier. Tony's interest with wine began as a young enthusiast, initially focused on the many impressive growers of the Ballarat region. His curiosity and dedication soon saw his horizons expand to global vineyards in search of exciting new taste profiles.
In the ever-evolving wine scene, Tony has emerged as a new and respected voice. His approach goes beyond traditional pairings, seeking out unique and unexpected combinations that elevate the dining experience. His collaboration with Chef Derek Boath is a testament to their shared commitment to create highly bespoke experiences for guests.
As Derek crafts seasonal menus that showcase the best of Ballarat's local produce, Tony scours the globe for wines that not only complement but elevate each dish. His passion for pushing the boundaries of wine appreciation, paired with Derek's deep technical ability in the kitchen converges to create an unparalleled dining experience.
SOMMELIER TONY SCHUURS
