Greenpool Restaurant has a new chef with Silas Masih. Silas’ passion for food is without question, his personal mission statement being “Passion and motivation breeds success”. It takes passion, patience, planning and precise execution to bring justice to a symphonic harmony of ingredients on a plate.
If it doesn’t come for the inner depths of you heart then your work as a chef is not done”, says Silas. Silas’ idea of pleasing cuisine is not only aesthetically accomplished but also has an element of surprise with the right combination of flavours, texture, temperature and aroma of its ingredients, Silas calls this the “YUM! Factor”. Silas strongly believes in creating dishes that stimulate and entice the taste buds, and he loves to use fresh herbs and spices that complement each other.
Silas grew up in Fiji, eating fresh fruits, vegetables and seafood literally out of the ocean. This is where his love affair with food began. Silas attributes his passion to his grandmother, whose patience and judgment was impeccable.
Being welcomed so warmly by the people of Denmark and with a desire to raise his children in an area of such natural beauty, Silas and his wife Angela relocated from Melbourne in May. Silas worked in Melbourne for 5 years after 2 years working on Hayman Island Resort, which he describes as a memorable experience.

With such diversity in local produce and a fantastic facility at Forest Hill Winery, Silas is excited about working with the restaurant team to create a culinary experience for his guests that will be unparalleled in the Great Southern.

Iain is the culinary genius of our team at Kookas Catering, he started out with a HND in Hotel Management in his birth country, Scotland. He went on to work in Aberdeen Hotels and later as Sous Chef and Head Chef on Cruise Ships and in the North Sea Oil Industry.

Iain and Jo then teamed up to run Minesite Catering Camps for 3 years where they provided thousands of meals per week to hungry miners. Jo organisational skills and background as a recruitment consultant kept everything running smoothly and was a bonus when it came to finding quality staff.

1992 was a landmark year where Jo and Iain purchased Kooka's Restaurant. Hard work, Iain's flair in the kitchen and Jo's ability to create a well organised, relaxed and friendly atmosphere made Kooka's one of the most applauded country restaurant's in Western Australia. During their time at the helm Kooka's won numerous Gold Plate and RCA (Restaurant and Caterer's Association) awards and Iain's reputation as a chef resulted in invitations to judge the CIA's Chef of the Year Competition in 2000 and 2001.

Chefs with their food sculptures from the Launch on 13/01/08

Marcus Kennedy from Leonardo's with his food sculpture showcased at the Launch of Taste on 13th January 2008

Photo of Owen Cowdell from York Street Cafe, Albany with his food sculpture...snapper and oysters!

Silas Masih from Forest Hill Vineyard with his food sculpture at the Taste Launch on 13th January 2008 - very alive crab and marron!