Welcome, Chef Todd.

Meet Todd Sheridan—an accomplished chef, devoted husband and father of two, and officially the newest member of the POCo Team.

Todd brings serious firepower to our kitchen, backed by over 20 years of culinary experience across Australia and a deep passion for bold, diverse flavours. From his childhood on Kangaroo Island to cooking his way around the country, he’s mastered a wide range of cuisines—his personal favourites include Italian, Japanese, and anything off the BBQ. With a genuine love for local produce, seafood, and especially oysters, Todd is the perfect addition to our team. We’re thrilled to have him on board and can’t wait for you to taste his creations.

From Kangaroo Island to the Kitchen: Todd’s Culinary Journey

Hi, I’m Todd Sheridan, and I’m excited to share a little about my journey in the culinary world and what drives me in the kitchen every day. With over 20 years of cooking experience across Australia, I’ve been incredibly fortunate to work with a huge variety of cuisines and ingredients. What started as a childhood love for food growing up on Kangaroo Island has blossomed into a full-blown passion — one that fuels everything I do now as part of the team here.

Growing Up on Kangaroo Island

Kangaroo Island is an incredible place — surrounded by pristine waters and rich in natural produce. Growing up there, I was lucky to be immersed in a food culture that values fresh, local ingredients. My family loved seafood, and oysters were a special treat. Those early experiences taught me the importance of respecting the ingredients and letting their natural flavours shine. It’s a philosophy I still hold dear.

Being surrounded by nature’s bounty sparked my curiosity. I wanted to learn everything I could about food — how to prepare it, how to combine flavours, and how to create dishes that tell a story. This curiosity set me on a path that took me far beyond Kangaroo Island, but those roots in local produce and seafood have stayed with me every step of the way.

Exploring Australia’s Culinary Landscape

Over the last two decades, I’ve had the chance to cook across Australia, from bustling cities to regional towns. Every place brought new inspiration and new challenges. I’ve dived deep into Italian cuisine, with its rich sauces and fresh herbs; explored the delicate balance of Japanese cooking, where simplicity meets precision; and fired up the grill with all things BBQ — from smoky slow-cooked meats to charred vegetables packed with flavour.

What excites me most about cooking is that it’s never static. There’s always something new to learn or create. Over the years, I’ve embraced fusion styles, combining elements from different cuisines to surprise and delight the palate. But no matter how complex the dish, I always come back to the core idea that the best food starts with quality ingredients.

A Love Affair with Seafood and Oysters

While I enjoy many types of cuisine, seafood holds a special place in my heart — especially oysters. There’s something truly magical about shucking open a fresh oyster and tasting the ocean’s briny sweetness. It’s a simple pleasure but one that speaks volumes about quality and craftsmanship.

Working with oysters is an art form. Each oyster has its own character depending on where it’s grown, and part of my job is to highlight those unique flavours. Whether it’s serving them fresh on the half shell with just a squeeze of lime, or pairing them with bold condiments to elevate their natural taste, I love creating experiences that celebrate this incredible ingredient.

Bringing It All Together at Pacific Oyster Co.

Joining the team at Pacific Oyster Co. feels like a natural fit. Here, local produce and seafood aren’t just buzzwords — they’re the foundation of everything we do. I’m thrilled to bring my culinary background and passion for bold, diverse flavours to a kitchen that values quality and creativity as much as I do.

My goal is to craft dishes that not only taste amazing but also connect people to the story behind the food. Every oyster, every ingredient we use, has a journey — and I want to honour that through the flavours we create.

What You Can Expect From Me in the Kitchen

Expect boldness. Expect diversity. Expect a celebration of local produce and seafood that respects tradition while embracing innovation. Whether it’s a classic dish reimagined with a twist or something totally new and exciting, I’m here to push boundaries and create memorable meals.

I’m also passionate about sharing knowledge — about the ingredients, techniques, and stories that make our food special. Food is more than sustenance; it’s connection, culture, and creativity all on one plate.

Looking Ahead

As I settle into my role here, I’m eager to keep exploring, experimenting, and learning. The culinary world is vast, and I want to keep bringing fresh ideas and bold flavours to our menus. I’m particularly excited about working with seasonal local produce and collaborating with local suppliers to bring you the very best.

Thank you for welcoming me into the community. I can’t wait to share what I’m cooking up and hear your feedback. Here’s to many delicious meals and unforgettable food experiences ahead.