Q: Where did it all start ?
A: Traditional apprenticeship at East Sydney Tech, learning from the great Chris Alexiou 每
and first apprenticeship at Diathenes.
Q: Wasn't that called Valentine's a hundred years ago ?
A: Right ! But don't let this prematurely grey hair fool you. But it was a while ago and they
are still going strong 23 years later !
Q: And you've worked with some of the leading names since then＃
A: Yes, I've been fortunate. I've worked at some excellent seafood restaurants and
top names such as Pruniers and Darcy's, before The Mixing Pot. And now a fresh
opportunity at Santo's.
Q: You've clearly embraced ideas and styles beyond Greek cuisine ?
A: Oh sure. I've not only learned from those noted establishments 每 I believe I've learned
from all the professionals I've been lucky enough to encounter 每 waiters and barmen,
chefs and sommeliers. Even from the US market, spending time at a my uncle's
restaurant in the famous Bay Area of San Francisco.
In my position you keep learning or you're not doing the right thing by your profession.
Q: And what are your strengths ?
A: I think the most important is maturity. You tend to stop trying to show off, to focus
on simpler styles, to value and respect the traditions＃.
Q: For example..?
A: Well, I'm strongly grounded in seafood cuisine but if you ask me what I like to eat and
like to cook 每 and what loyal customers ask me for, it's meat dishes. Like Tournedos
Rossini and Beef Wellington. I do a traditional Steak Diane that I'm truly proud of and
diners have shown their support for me in their demand for this.
Q: And other favourite dishes ?
A: To answer that, when we finish our chat I'll give you two recipes for your website.
My version of Chicken Fiorentina and a simple but stunning Seafood Casserole that's
very popular here at Santo's.
Q: You sound as if you're quite happy with the chef's life ?
A: Sure. It has its ups and downs, its pressures 每 but it's in my blood. Other people think
we're crazy. The industry saying is that chefs are either womanisers 每 gamblers 每 or
drinkers.
Q: And which are you ?
A: I've been too busy cooking to decide ! Actually I'm an exception to those descriptions.
Q: But there are plenty of wild characters hiding in the kitchens of Sydney's restaurants ?
A: Not just in the kitchens ! I worked for one owner 每 no names, but a top 4-star
Sydney restaurant 每 who fully believed his restaurant was haunted !
Q: No ghosts for you though ?
A: I'm happy to say only the recurring faces of happy customers. |
