Australian property revitalist group, Fiveight has today announced a fresh new addition to its hospitality arm with the arrival of culinary mastermind Kim Brennan as Group Executive Chef.
Brennan joins Fiveight as part of a new collaboration to revitalise the group’s hospitality offering, drawing on his renowned innovative culinary approach to welcome in a new era for Fiveight’s venues, which include Cooee, COPIA, and Indigo Oscar.
Drawing on his integrated experience, Brennan will also lend his expertise to select restaurants at the group’s hotels, including Cape Lodge in Western Australia’s South West, providing strategic guidance to elevate the guest experience.
Fiveight Chief Executive Officer Paige Walker said Brennan’s appointment marks an exciting new chapter for the group’s hospitality ventures.
“We’re delighted to welcome Kim Brennan to the Fiveight family. As a highly respected leader in the culinary space, he brings both creativity and precision to the table. His wealth of experience will help us reimagine what dining looks like across each of our properties,” said Walker.
Brennan said he is thrilled to be working collaboratively with Fiveight’s ever-growing team of hospitality talent.
“Fiveight has cultivated a truly unique collection of venues, each with its own distinct personality, yet all united by a passion for quality and a deep respect for produce. I’m thrilled to be working with a talented team across Fiveight’s diverse portfolio to create thoughtful, elevated dining experiences that push the boundaries. The appetite here for innovation and excellence is infectious, and I’m thrilled to be part of shaping what comes next,” said Brennan.
Brennan’s creativity is already being showcased at Cooee, where he has introduced a new Duck & Pinot concept that reflects the restaurant’s seasonal, produce-driven approach. Launching this winter, the dish — a risotto of pearl barley, slow-cooked duck ragu, and Manjimup truffle — will be available every Thursday and complemented by an extensive by-the-glass pinot selection.
Prior to joining Fiveight, Brennan was the Group Executive Chef at the State Buildings and COMO The Treasury in Perth, where he oversaw all venues including Wildflower, POST, Long Chim and Petition Collection.
Earlier this year, Fiveight announced the appointment of Iain Robertson as Cape Lodge’s Restaurant Head Chef. Robertson’s impressive career spans some of Australia’s most celebrated dining establishments, including Cullen Wines Restaurant and Xanadu Wines Restaurant in Margaret River, where he garnered multiple accolades.