Born and raised in Bendigo, Bodee’s culinary expedition began at 17 when, seeking greater experience following his apprenticeship, he took up a position at Melbourne institution, Scusami, under acclaimed chef, Johnathan Alston.
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This period allowed him to hone his craft and instil in him an unyielding commitment to precision and detail, before moving to the Stokehouse, where he indulged in the bounties of Australia’s coastal treasures for over three years. Keen to see more of the world, Bodee embarked on a European adventure which saw him come under the tutelage of Claude Bosi at the esteemed Hibiscus, a two-starred Michelin sanctuary of gastronomy.

The world continued to beckon, and after a stint at French brasserie, Cluny Bistro, it was at Stablehouse Bistro in Vancouver, Canada, where Bodee discovered his passion for simple, elegant wine bar fare. Returning to the embrace of his homeland, Bodee etched his mark as Head Chef at Arbory, before sharpening his skills with Australia’s finest seafood at The Atlantic. His evolving journey and desire to start a family brought him to Brown Brothers, where he’s nurtured a vibrant kitchen garden – a testament to his unwavering commitment to sustainability and innovation. Inspired by native Australian flavours and a desire to showcase everything Milawa has to offer, Bodee has taken the ethos of fresh produce – and a move towards minimal waste and sustainability – and harnessed it into the menu at Brown Brothers Restaurant, putting produce and quality at the forefront.

Today, the menu remains guided by the seasons. Bodee has reached new heights in 2022, as his tireless dedication earned him a coveted hat in the Age Good Food Guide. With an insatiable curiosity and a penchant for discovery that saw him delve into the art of ferments (from charcuterie to miso and cheese making), Bodee continues to compose flavours that resonate, leaving an indelible mark on the visitors to Brown Brothers and the King Valley region.