From Fish & Chips to Fine Dining, How Brisbane is Rising as Australia’s Next Culinary Capital

I still remember the scent of salt and vinegar hanging in the air of my family’s fish and chip shop.

I was just a kid then, barely tall enough to see over the counter, but even at that age, I was learning the foundations of hospitality, the power of warm welcomes, the power of food to create connection and community. Fast-forward a decade, and those early lessons are still the heartbeat of my work today.

But Brisbane, the city that shaped me, has grown up too. What was once affectionately called a “sleepy” town is now anything but! We are amid a culinary awakening, and it’s about time the rest of Australia took notice.

For years, Brisbane’s food scene played second fiddle to Melbourne’s laneways and Sydney’s waterfront glamour. But quietly, steadily, something remarkable has been happening here. It’s not just the mild winters or our enviable proximity to pristine beaches. It’s not just the abundance of premium local produce, though; we also have some of the best seafood, meat, and fruit in the country. What’s fuelling Brisbane’s rise is a perfect storm of lifestyle, community, and creative freedom.

This is a city that’s finally found its rhythm, and it’s dancing to its own beat.

The beauty of Brisbane is that we’re not trying to imitate Melbourne or Sydney. We don’t have to — we’re carving out something new. A unique approach to dining that is entirely our own: relaxed but refined, fresh but familiar and ambitious without losing that signature warmth we’re known for. And with the 2032 Olympics on the horizon, that momentum is only building!

When people ask me how I got here, overseeing a group of restaurants across Brisbane, I always go back to the family shop. It taught me that great hospitality is about people first. It’s about making every guest feel like they’ve been coming in for years, even if it’s their first time through the door.

That ethos shaped the Tassis Group and everything we do, from the bustling energy of Opa Bar + Mezze to the refined indulgence of Massimo and the fresh coastal charm of Yamas. We build stories into our venues. We want our guests to escape into a different world, even if just for a few hours.

But as the city has evolved, so have we.

Ten years ago, Brisbane had only a handful of serious dining options. Today, it’s a battleground — in the best possible way. The competition is fierce, and it pushes us all to be better, to innovate, refine, and deliver an experience that goes beyond the plate.

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One of the biggest catalysts in putting Brisbane on the culinary map has been events like Dine BNE City. For a city that typically quiets down in winter, Dine BNE injects a jolt of energy. It gives chefs and restaurateurs a platform to experiment, and guests a reason to explore places they might not usually go. It’s a celebration of what makes our food scene so vibrant, diverse, and accessible.

At Tassis Group, we love being part of it. It challenges us to think differently, to be creative with how we tell our stories through food. And every year, we see more locals and visitors alike rally behind the event, eager to taste what’s next.

We don’t want to be the next Melbourne or Sydney. We want to be Brisbane, and that means doing things our way. More outdoor dining, more multicultural fusion and more venues that reflect our lifestyle and values.

As Brisbane prepares for the global spotlight of the Olympics, I believe our food scene will become one of the city’s strongest cultural pillars. We’re a city on the rise, and food is helping to tell that story. We’re creating restaurants that feel local but deliver world-class experiences. It’s not a contradiction, it’s our signature.

What excites me most is the thought that someone walking into a Tassis Group restaurant might be experiencing Brisbane through food for the first time. That we have the chance to shape not just what they eat, but how they feel about our city.

And that’s something I’ll never take for granted.

For all the change and growth, my philosophy remains simple: Welcome people like family. Serve food that tells a story. And never stop pushing to make the next dish, the next venue, the next chapter even better than the last.

Michael Tassis is the founder of Tassis Group, which includes venues such as Opa Bar + Mezze, Massimo Restaurant & Bar, Yamas Greek & Drink, and Fatcow. He is a proud advocate for Brisbane’s evolving hospitality scene and a passionate contributor to Dine BNE City.

If you’re planning your next dining destination, scroll through our guide to the most gorgeous private dining rooms in Brisbane, perfect for your next special occasion. Looking for something fun and fresh? Our foodie news will keep you in the know with everything that’s happening on Brisbane’s food and beverage scene.