Growing up on his family`s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. His career started at the age of 15 when he was inspired by the hustle and bustle of a restaurant kitchen while working as an assistant. He quickly moved to Hamilton Island where he worked in banqueting and earned the Sous Chef position at just 22 years old and was appointed Head Chef of Banqueting at Hilton in Perth 2 years later.

In 2008, Drew`s culinary career took a stride forward when celebrated chef and TV personality Gordon Ramsey offered him the opportunity to work under the guidance of his protégé, Jason Atherton, as a Sous Chef in Maze Grill (London).

A truly life-changing experience, the 2 year tenure at the steakhouse highly strengthened his cooking chops as he mastered new preparation techniques and the art of plating. Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, he has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung.