Archive for the 'Chef Profiles' Category

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Gerald Ynson, Hughenden Hotel

Gerald Ynson, Executive Chef at the Hughenden Hotel fell in love with cooking at a young age. Born in the Philippines, he would spend hours in the kitchen, watching his aunty cook up a storm. Ynson came to Australia in 1988, yet today he continues to draw on the unique flavours and ingredients of his birth country.

His career began at La Belle Helene, located in Roseville, and it was there he first discovered the wonders of French cuisine. Later he went on to work at Edna’s Table where he honed his craft and was introduced to a wide range of indigenous foods by Raymond Kirch, an experience that influenced him greatly.

Today, at the Hughenden, Ynson attracts a dedicated following of customers with his delicious dishes, both Philippine (like his Purple Yam Ice Cream) and French inspired, and his innovative approach to presentation.

Recipe: Purple Yam Ice Cream

 

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Brett Waddell, Wah Wah Lounge

Brett Waddell, sous chef at Wah Wah Lounge, is a Maroubra local, born and bred. It is this proximity to, and his affinity with, the ocean that gave rise to his love of food and cooking. Waddell was bitten early by the fishing bug, and he still fishes as often as he can when he’s not competing in spear-fishing tournaments up and down the NSW coast. With a career that started at the tender age of 16 at The Abbey in Glebe, Brett has seen the inside of kitchens at some of Sydney’s top restaurants including Café Sydney and Nick’s in Bondi Beach, as well as previously enjoying a stint in Hong Kong at the original Café Deco on the Peak. For one of of Waddell’s signature dishes, make sure to try his flavoursome Seared Blackened Cajun Kingfish.

Recipe: Seared Blackened Cajun Kingfish

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Keith O’Leary, The Royal Grill & Bar

Self-taught chef Keith O’Leary has been cooking at The Royal Bar & Grill at The Royal Hotel in Paddington for 16 years, creating modern pub food that has made the restaurant a favourite with locals and Eastern Suburbs’ denizens alike. Raised in a food-loving household, O’Leary is no stranger to hospitality, having cooked in London, Melbourne and Sydney before settling at The Royal. The Royal was one of the first gastro-pubs to win Chef’s Hats in 1996 and in1997, and O’Leary has been the owner/chef since. His niche is simple, fresh comfort food like this warm rhubarb tart with vanilla mascarpone that has been his signature winter dessert for years.

Recipe: Warm Rhubarb Tart with Vanilla Mascarpone

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Felix Rutz, Bei Amici

After many years as head chef at Catalina and Nautilus Restaurants in Port Douglas, Felix Rutz decided to make a move to Sydney. He headed the kitchen at Divinos in Stanley Street before finding Bei Amici. "As soon as I saw it I wanted to buy it – perfect atmosphere and location – not too big, not too small," recalls Rutz fondly. His food philosophy for the long-running Darling Point restaurant is simple: modern Italian food with great wines, at moderate prices. Everything you need for a perfect evening in Sydney!


Try a Rutz’s Veal Scallopini with Pancetta, Bocconcini, and Tomato-and-Basil Dressing. It’s one of the most popular dishes on the menu at Bei Amici, and is made from mouth-watering biodynamic veal, when available.

Recipe: Veal Scallopini with Pancetta, Bocconcini, and Tomato-and-Basil Dressing

Published on April 22, 2008 in Chef Profiles. Closed Tags: .