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This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic preparations yet flexible enough to bend the rules. MBS 6-7 Westholme Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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The latest in Australian Wagyu and food culture. The Marrow is your destination for culinary inspiration. Learn more.

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Giuseppe Tentori is a multi-award-winning Executive Chef and Partner of GT Prime Steakhouse. Giuseppe is also the Executive Chef and Partner of GT Fish & Oyster; sister restaurant to GT Prime which was established in 2011. In addition, Giuseppe is the Executive Chef of BOKA Catering Group, providing events with restaurant-quality dishes. Giuseppe’s history with BOKA stems back to his time as the Executive Chef of BOKA Restaurant back in 2007. During his tenure, BOKA Restaurant was awarded a Michelin Star four years in a row.

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Troy Jorge is the executive chef of Temporis, a fine dining restaurant in Chicago’s West Town. Troy trained in his native Massachusetts and moved to Chicago in 2015, where he worked at three-Michelin star Grace under his mentor Curtis Duffy, shifting after two years to two-star Acadia. Temporis has been awarded one Michelin star each year since 2018.

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For general enquiries please contact Westholme Reception on +61 7 3368 4400 or submit your query using our general contact form.

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This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic Wagyu preparations yet flexible enough to bend the rules. MBS 6-7 Westholme Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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We are continually inspired by leading chefs and the way they create and innovate with Westholme Wagyu.