Helen Pratt - Originally from Kingaroy in Queensland, Bistro Felix’s Executive Chef, Helen Pratt unknowingly began her cooking career aged six helping her mother to cook and bake at home. Before long she was entering her creations in the local agricultural show , taking home many a blue ribbon. For as long as she can remember Helen has been cooking and she still enjoys every moment of it.
Helen honed her skill as an apprentice in a string of Brisbane’s iconic French restaurants, namely tables of Toowong, Baguette and Rhubarb Rhubarb before taking herself off to France where she lived and worked for three years.
Returning to Australia and her family in Kingaroy, Helen attained the Head Chef position of the Kingaroy Hotel. This was a particularly challenging and fulfilling position and one which Helen remembers with a great deal of fondness. “Here I was responsible for the initial development and management of a kitchen that brought for the first time an element of fine dining to my hometown of Kingaroy.” Located in the heart of the burgeoning South Burnett Wine region and surrounded by a wealth of innovative local producers, it was an exciting place and time to be a chef. “ During my tenure at the hotel ,My Team and I were proud recipients of a number of local awards and I was selected to be a member of ‘Team South Burnett’ who competed in the 2007 Tasting Australia Regional Culinary Challenge.”
Moving to Perth in May 2008 to live with her fiancée Helen accepted a position as Sous Chef with Bistro Felix, after excelling in the role for twelve months Helen was promoted to the position of Executive Chef.
Helen is inspired by the variety and quality of the local produce and seafood found throughout Western Australia. Her classical training and genuine desire to please translates into a modern European Cuisine that is refined yet approachable.