Sous Chef

Phil is one of our Sous Chef's guiding the apprentices in the kitchen. Phil has a background in food with his grandfather being an army cook. His parents owned a successful bakery, patisserie and café and his brother also followed along the same path.

Favourite style of food to cook? why?
Lazy summer lunches for friends & family between surfing and watching the cricket. BBQ seafood, sourdough bread and good cheese and wine.

Chefs you look up to?
Gabriel Gate for preserving an accent for two decades!

Favourite Ingredient?
Fresh herbs for their colour and flavour.

Favourite dish to cook?
Crème Brulee with vanilla beans and lemon rind

Your perfect meal would be…
A seafood platter for 2 to share with my wife, sparkling water, wine and a really good coffee to finish.  Expansive ocean views would be nice too.

Reece

Reece undertook his apprenticeship in the Shellharbour Workers' Club kitchen and is now a full time chef with the Club. He is passionate about food and creating new and exciting dishes and plans to expand his abilities by travelling aournd the world soon.

Favourite style of food to cook? why?
Italian/Mediterranean – I love the focus on fresh ingredients in these styles.

Why become a chef?
I became a chef because I enjoy the creative process.

Favourite cookbook?
Larouse gastronomique – Classic French cookbook.

Your perfect meal would be…
A rack of ribs in a smoky BBQ sauce with fresh roasted vegetables

Favourite Ingredient?
I started my apprenticeship at a seafood restaurant and while there I learnt how best to bring out the flavours of different seafood, so any seafood really.