The Station Hotel
Owner and chef, The Station Hotel
Originally from Queensland, Sean Donovan competed at Food Asia Salon Culinaire in Singapore where he won a gold medal and the award for the most outstanding apprentice, leading to opportunities in Europe. When Sean returned to Australia he took up a position at Radii Restaurant at the Park Hyatt Melbourne and was awarded 1 Chef Hat in the 2004 Age Good Food guide. After 4 years at Radii he moved to Botanical Restaurant in South Yarra as Executive chef, deputising for Paul Wilson who was the culinary director for the company.
In March 2008 Sean opened his first gastro pub, Station Hotel in Footscray and in 2011 opened a second, Wayside Inn in South Melbourne. Both Hotels are highly regarded steakhouses and have been reviewed and recommended in the 2014 Age Good Food Guide. Sean’s cooking style is to combine French techniques with contemporary pub fare using the best produce available, French rotisserie and wood fired BBQ.