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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 Nature-led Australian Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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Chef Jake Kowalewski has been at the helm of LeVeL33’s kitchen since late 2021, where he is responsible for crafting LeVeL33’s unique ContemBrewery cuisine. For Jake, the journey to becoming a chef was discovered by chance. Starting as a kitchen hand washing dishes at a resort on the Great Barrier Reef, he was captivated by the intensity and energy of professional kitchens. That spark led him to pursue formal culinary training, setting the stage for a remarkable career. Jake joined LeVeL33 in late 2021, bringing his produce-driven philosophy and deep respect for sustainability to the heart of ContemBrewery cuisine—where beer and brewing elements are seamlessly woven into dishes. Under his leadership, LeVeL33 has strengthened its commitment to sourcing sustainable seafood, ethically raised meats, and locally grown organic produce, ensuring every plate tells a story of quality, flavour, and mindful sourcing. 

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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 Nature-led Australian Wagyu forms a perfect crust when seared, lending texture to an elegant interior.

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Our Nature-Led approach produces Wagyu with a signature flavour that could only come from this corner of northern Australia.

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Chef Kenny discovered his love for cooking early on while helping in his father’s restaurant. Inspired by the joy of creating memorable dining experiences, he pursued his passion in Italy, moving to Turin in 2013. There, he spent two years immersing himself in authentic Italian culture and cuisine, refining his craft in prestigious kitchens — including a Michelin-starred restaurant — where he mastered traditional techniques and developed his own creative approach to transforming simple ingredients into exceptional dishes. Today, he brings that passion and expertise to his role as Executive Chef at Bottega Di Carna. 

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