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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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Daniel Ontiveros is a graduate of Le Cordon Bleu and has worked for top chefs including the legendary Thomas Keller and Joel Robuchon. Since he was 10, Daniel has been convinced that cooking is in his blood. He brings his passion, skill and sense of play to Carversteak.

We are experts when it comes to Australian Wagyu. Be inspired by insights, cuts, techniques and cuisines, as well as the recipes from our chef partners. 


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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.