Carrick Meikle's love of baking, fermenting and surfing has lead him to his dream job as the head chef of Hastings Street's hugely successful El Capitano pizzeria.
Carrick, a New Zealand native, die hard surfer and longtime Noosa local has travelled the world perfecting his craft with stints in NZ, the UK (gaining extensive culinary knowledge whilst travelling through France, Spain and Italy for 2 years) and here in Australia in venues such as the iconic Cafe Le Monde and much loved Pitchfork Restaurant in Peregian Beach.
Carrick has taken the El Capitano menu from strength to strength by perfecting the 30 hour dough ferment. The "old world" organic sourdough pizza is now accompanied by a "salumi e mozzarella" menu focusing on Australian premium cured meats and cheeses as well as in house creations.
Be sure to stop by El Capitano and experience Carrick's passion and love for food when in Noosa!