Local & Seasonal
Marco works directly with Queensland growers and small producers. The menu changes with the seasons, so a dish only appears when its main ingredient is at its best.
Brisbane · Modern European
Meet Our Chef
Marco Renaldi leads the kitchen at Chanceandcrown with a calm, exacting hand. His cooking pairs the warmth of a neighbourhood bistro with the polish of a premier lounge.
Head Chef
A Culinary Journey
Marco Renaldi has spent more than twenty years in professional kitchens across Europe and Australia. He trained in Modena under a second-generation pasta master, then moved through fine-dining rooms in London and Melbourne before settling in Brisbane. Those years taught him that precision is a form of hospitality: a clean sauce, a properly rested cut, a plate that arrives at the right temperature.
Before joining Chanceandcrown, Marco led the kitchen at a two-hatted restaurant in South Bank and later opened a small Italian bistro in Fortitude Valley. He was drawn to Chanceandcrown because the venue refuses to separate serious food from serious play. The same focus that makes a good poker room work—patience, timing, respect for the table—also makes a kitchen work.
At Chanceandcrown, Marco builds menus around Queensland produce and modern European technique. His food is generous without being heavy, refined without being distant. The goal is simple: a guest should be able to enjoy a memorable meal, then stay for a long evening in the lounge without feeling overfed or rushed.
Culinary Philosophy
What Drives the Kitchen
Marco’s philosophy is built on three commitments: use the best Australian produce available, treat classic technique as a foundation rather than a cage, and plate every dish with the same care a dealer gives a fresh deck. The result is food that feels both familiar and quietly surprising.
Innovation
Modern European technique gives classic dishes a sharper edge. A slow-cooked beef cheek might arrive with a smoked onion purée, or a familiar dessert may be rebuilt with a savoury crumb.
Craftsmanship
Every plate is checked before it leaves the pass. Marco treats presentation as part of flavour: the right plate, the right garnish, the right edge. Nothing decorative is added unless it earns its place.
Signature Dishes
Three Plates That Define the Room
These dishes are not the whole menu, but they show what Marco values most: clean technique, confident flavour, and a sense of occasion.
Seared Hervey Bay Scallops
Sweet Queensland scallops are seared hard on one side and finished with a bright herb oil, finger lime pearls, and a delicate cauliflower cream. The dish is light enough to open a long evening, but precise enough to feel special.
Wagyu Beef Cheek
Slow-braised for eight hours, the beef cheek is glazed with a red wine reduction and served over a smoked potato purée with roasted heirloom carrots. It is rich, deeply savoury, and built for guests who want a proper main course between hands.
Dark Chocolate Fondant
A warm fondant with a molten centre is paired with vanilla bean ice cream and a thin shard of gold leaf. The contrast between hot and cold, bitter and sweet, makes it a fitting close to a meal or a late-night marker before the final round.
Poker Lounge Connection
Dining Meets Play
Marco designs a dedicated lounge menu for the poker room. The dishes are easy to enjoy between hands: small plates, composed finger food, and desserts that do not require a knife and fork. Flavours are bold enough to register in a lively room, but never so heavy that a guest feels slowed down.
The lounge also offers a tight list of wines and cocktails chosen with the same logic. A bright Riesling cuts through fried snacks; a low-tannin Pinot works beside beef cheek; a bitter amaro can reset the palate before a long session. The poker lounge at Chanceandcrown uses collectible chips and trophies only—there is no real-money gambling—so the room stays social, relaxed, and focused on the game itself.
Chef’s Inspiration
A Personal Note
“I learned to cook in kitchens where the table was the centre of the house. Brisbane gave me the same feeling the first time I walked through Queen Street. My food is my way of inviting people to stay a little longer—whether they are here for dinner, for cards, or for both.”
— Marco Renaldi, Head Chef
Awards & Recognition
Accolades
Marco’s work has been recognised by peers and press across Australia. A selection of recent highlights:
- Two Chef Hats, South Bank dining room, 2019
- Finalist, Brisbane Chef of the Year, 2021
- Featured in Australian Gourmet Traveller, 2022
- Winner, Queensland Produce Award, 2023
- Guest chef, Brisbane Food & Wine Festival, 2024
- Judge, Young Chef Challenge, 2025
Reserve Your Table
Taste the Room for Yourself
Join us for dinner in the bistro or a social evening in the poker lounge. The lounge uses collectible chips and trophies only, so you can focus on the game, the food, and the company.
Call +61 7 3846 2173 or email [email protected]. We are located at 31 Edward Street, Brisbane City QLD 4000.
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