The Chef's Table
26 May 2026 | 5:30pm - 8:30pm | Jimbour House
The Chef’s Table is a high-calibre industry event designed to showcase the Western Downs as a future‑ready protein powerhouse. Bringing together producers, processors, buyers, policymakers and industry influencers, the event positions the region at the forefront of Australia’s evolving protein sector.
As the official prelude to Protein 2026, The Chef’s Table highlights the Western Downs’ capability, quality and growth potential through a carefully curated program. Guests will experience immersive storytelling, live culinary demonstrations and high‑level networking opportunities that connect industry decision‑makers with the people, products and innovation shaping the future of protein.
Attendance includes a premium hospitality offering, with a drink package and a selection of elegantly crafted canapés served throughout the evening. This setting provides the ideal environment for meaningful conversation, relationship‑building and strategic engagement in a vibrant, professional atmosphere.
Keep scrolling for information on our 2026 Protein Conference.
Introducing our producers:
Introducing our celebrity chef:
Stephen Dennis
Stepping into the MasterChef Australia kitchen has been a dream many years in the making for Stephen “Steve” Dennis — sixteen, in fact.
Steve got the call for season one but Mother Nature intervened, with a cyclone preventing him from travelling to compete. A sliding doors moment kept him from season two and then (a very adventurous!) life took over — but he never let go of the dream.
Steve has held a wide range of jobs over the years. After starting in the printing industry, things took an exotic turn, wrangling emus and working with crocs (see his necklace as proof!). He ran an eco-lodge, led tours through the Daintree rainforest, worked as a dive boat manager and most recently ran his own tour business. Throughout it all, he’s been supported by his wife Gillian who has followed his wild career across the country and now cheers him on in the kitchen.
A father of two adult sons, Steve has travelled widely through work, developing a love for global cuisines — particularly Japanese for its simplicity and French for its complexity.
A self-taught cook with a collection of more than 70 cookbooks, Steve traces his passion back to age 18 when his mum, Dahlas, gifted him the Australian Women’s Weekly cookbook — a book he still treasures.
His cooking blends a love of Australian native ingredients with refined flavours like black truffle. Regularly entertaining with Gillian, guests can expect dishes packed with umami.
Inspired by culinary icons such as Marco Pierre White, Rick Stein and Peter Gilmore, Steve now sees a future where he can bring his dream to life: an intimate dining experience, Table For 8ight.
@stevowildchef
Thank you to our sponsors:
Protein 2026
Wednesday 27 May 2026 | Dalby Events Centre | 8am - 4pm
If you’re coming to The Chef’s Table, be sure to stay the night and come along to Protein 2026 the following day!
Protein 2026 "The Future of Protein - Trade, Tech & Talent" will bring together the pork, poultry and beef industry leaders in Dalby to explore The Future of Protein by driving informed discussion on trade, technology and talent. The conference will provide a platform to share insights, challenge current thinking and identify practical pathways that strengthen competitiveness, resilience and growth across the protein supply chain, positioning the region and its industries to succeed in rapidly evolving global and domestic markets.
Click here to book a two day pass
Make the most of the two day experience!
To fully immerse yourself in the conversation, we encourage you to attend both events and enjoy the complete two‑day experience. A special bundled ticket is available now, offering discounted access to both The Chef’s Table and Protein 2026.
