Trent Robson – Executive Chef, MooMoo
As far as steakhouses go, MooMoo has been a Brisbane institution for more than a decade. And as the man who’s been a fixture behind the grill for almost as long as the restaurant has been around, Executive Chef Trent Robson knows a thing or two about great steak. Here, Trent shares his experiences with beef around the world from both sides of the counter, and what he thinks sets Australian beef apart.
As a qualified chef since 1995, Trent’s culinary journey has taken him from Michelin-starred kitchens in London to table-side in Tokyo to al fresco in France. But it’s the latter that Trent holds in the highest esteem above the others. While he cites people and places equally as his greatest sources of inspiration, it’s places in France that Trent claims as his favourite restaurants. And no, he couldn’t narrow it down to one.
“There are lots of places in France I would cherish as great experiences. Not just because of the food, but also the company I’ve been with.”
When it comes to dining, “Memories,” Trent says, “…are the most important factor.”
Perhaps not so coincidentally, the chef Trent says he’d most like to dine with also happened to be French. The late Joël Robuchon was named “Chef of the Century” by esteemed restaurant guide Gault Millau at the height of his career in 1989. Having amassed more Michelin stars than any other chef, there’s no shortage of tables around the world who wouldn’t also welcome Joel as a valued dinner guest.
While on the subject of Trent’s culinary experiences abroad, we asked how he found working with and eating beef in different countries. Despite working in Michelin-starred restaurants in London in his earlier years, he said the beef in the UK couldn’t compete with Australia.
“Australia is definitely one of the leading countries for beef production, both in terms of quality and quantity. Australia may be carving the way, especially with Wagyu, and all the crossbreeding that’s now coming about in that space.”
This is one of the reasons Trent appreciates working with JBS Australia. “You’ve got something that would suit most restaurants. On every culinary level, that would suit a chef or restaurant.”
Reputation and reliability are important values that underpin Trent’s philosophy when it comes to food.
“From the breeder or grower right down to the foods’ presentation, it’s about integrity the whole way through. Everything has to be treated correctly, whether it’s the producer, handler, supplier, or staff. Beef suppliers must have respect for the land, the cattle, and then the chain down from there. The restaurant then needs to be proud and respect the ingredient as well.”
We have no doubt it’s that same commitment to integrity that has cemented MooMoo’s status in the CBD steak scene for so long. If you get a chance, catch Trent’s perfectly seared Pure Prime dry aged OP rib or tenderloin steak in Brisbane’s heritage Port Office precinct.