For Wade Fordham, great food has never been about complexity. It has always been about people.

Long before professional kitchens, Wade's understanding of food began in Gippsland, where he spent his childhood fishing for trout, freshwater crayfish and eels with his grandfather before cooking their catch over open fires along the rivers beneath Mount Baw Baw. Raised in a proud Italian family, with the family butcher shop at its heart, he learnt early that food wasn't simply something to eat—it was how love, generosity and tradition were shared.

Those early experiences continue to shape the way Wade cooks today.

His philosophy is grounded in seasonality, simplicity and respect for exceptional produce. Working closely with local farmers, fishermen, growers and artisans, he believes the finest ingredients need little interference. His menus celebrate the paddock-to-plate journey, allowing Tasmania's remarkable produce to speak for itself while creating food designed to bring people together.

Fire sits at the centre of Wade's kitchen. His Argentine Asado grill is more than a piece of equipment—it's the heartbeat of the restaurant. Cooking over wood and glowing embers allows Wade to work instinctively, reading the fire as carefully as the ingredients themselves. The changing heat, smoke and flame bring depth, texture and complexity to every dish while honouring the natural character of Tasmania's exceptional produce. It's a slower, more thoughtful way of cooking, one that reflects Wade's belief that the best food comes from patience, restraint and respect for the ingredient.

Sharing is central to Wade's approach. Inspired by long family lunches and generous Italian hospitality, his dishes are created to be passed around the table, encouraging conversation, connection and the simple pleasure of enjoying great food with the people around you.

Professionally, Wade built his reputation as a multi-award-winning apprentice under Chef Ed McDowell, collecting gold and silver medals at regional, state and national competitions while being named Best Apprentice in Victoria. His career has since taken him through some of Victoria's and Tasmania's most respected kitchens, including time at Rockpool Melbourne and Australia's highest-rated luxury resort, where he refined a style defined by restraint, confidence and an unwavering respect for quality ingredients.

Today, Wade begins an exciting new chapter as chef-owner of WADE, his first restaurant, located within the luxury surrounds of Wineglass Bay Estate on Tasmania's spectacular East Coast. Here, he brings together a lifetime of experience, family traditions and Tasmania's extraordinary produce to create a dining experience that is generous, seasonal and deeply connected to place.

"The best meals aren't remembered because they were complicated. They're remembered because of who you shared them with."