What does a well-run kitchen look like to you—and what principles guide how you lead it?
For me, a well‑run kitchen is built on organisation, systems and consistency. When those foundations are strong, everything else falls into place. Clear expectations mean the team knows exactly what standard we’re working towards, and that creates a calm, focused environment where people can actually thrive rather than just keep up.
What operational shift or system change has had the biggest positive impact on your kitchen recently? Introducing Chef Notepad has genuinely changed the way we operate and leaves no room for error. Having a program that streamlines costing and stocktake has been a huge efficiency boost. It frees us up to focus more on creativity and refinement rather than admin.
How do you approach training and mentoring—especially when developing future leaders in your team? My leadership style is firm but fair. I believe in consistent, honest feedback because that’s how people grow. I want my team to feel supported but also accountable. When someone shows potential, I give them opportunities to grow, but always with guidance so they’re not left to sink or swim.
What’s your experience with kitchen tech or automation—what’s actually helped, and what’s just hype? I’m not big on tech or automation. For me, strong foundational cooking knowledge will always matter more than the latest gadget or trend. If you don’t understand the basics, no piece of equipment is going to save you. I stay focused on technique and craft rather than getting caught up in the hype.
How do you manage rising food costs and supply challenges while still maintaining quality and creativity? This is where relationships with my suppliers become incredibly important. They know what I’m trying to achieve and help me find alternatives or solutions that still meet the price points we need. When you have that trust, you can navigate challenges without compromising on quality or the integrity of the dish.
What’s your approach to keeping calm, consistent service during the pressure of peak periods?
I always remind myself to breathe. In high‑pressure moments, it’s easy to get swept up in the chaos, but perspective is everything. At the end of the day, we’re just cooking lunch or dinner. Keeping that mindset helps me stay grounded, and when I’m calm, the team feels it too.
How do you create alignment and collaboration across front- and back-of-house teams?
It really comes down to mutual respect and recognising the pressures on both sides of the pass. When Front Of House and Back Of House genuinely understand what the other is dealing with, communication naturally becomes clearer and more supportive. And when we back each other during the high-pressure moments, that’s when real trust forms. That trust is what turns a group of individuals into a genuinely unified team.
What are the biggest leadership challenges you’re facing right now—and how are you tackling them?The biggest challenge is the quality and experience level of the next generation. There’s a real desire for instant success, but this industry doesn’t work like that. I often offer new staff a role below what they’re aiming for and ask them to prove themselves in the first three months. If they do, I promote them. It teaches patience, resilience and the value of earning your place.
What role do you play in shaping the long-term vision of your venue or hospitality group?
My role is to bring consistency – whether that’s in food philosophy, training or the culture we build in the kitchen. That stability is what has allowed me to stay here for ten years. When you’re consistent, you create an environment where people know what the brand stands for and what guests can expect every time.
What separates a strong cook from someone ready to lead—and how do you help your team make that leap? You can usually spot a leader within six months. They run their section with confidence, they’re organised, and they genuinely care about supporting the wider team. To develop my senior staff, I bring them into the hard conversations first as observers, then gradually have them lead those discussions. When they can handle those moments without me, that’s when I know they’re ready to step up.
Will Cowper leads OTTO Brisbane with a philosophy grounded in simplicity, seasonality, and a deep respect for regional produce. His culinary journey began with the Fink Group in 2005, at OTTO Sydney as Senior Sous Chef, where he worked alongside Head Chef Richard Ptacnik to uphold and evolve the restaurant’s hatted reputation. Appointed Head Chef at OTTO Brisbane in 2015, Will has forged strong relationships with local farmers and producers, including a close partnership with Rangers Valley to showcase the exclusive 250-day grain-fed Black Angus ‘OTTO Reserve’ cut with a marble score of 7+.
His menu celebrates modern Italian cuisine, using fresh seasonal ingredients to complement the warmer Queensland climate. Will’s culinary signature lies in the seamless fusion of elegance and warmth, seen in standout dishes like the Champagne Lobster Spaghettini and his ever-evolving tasting menus featuring freshly-caught Queensland seafood.
Will’s leadership has helped position OTTO Brisbane as one of the city’s most consistent and celebrated dining destinations, earning Two Hats at the Australian Good Food Awards, Best Italian Restaurant QLD in the Delicious 100, and Best Queensland Wine List by Gourmet Traveller Wine. Whether crafting hero dishes for premium events such as Hamilton Island Race Week, creating bespoke menus and dining experiences for corporate and profile clients, or mentoring emerging talent through initiatives like OzHarvest’s Hospitality Heroes, Will brings precision, generosity, and a deep respect to his craft.
