Chef of the Month
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Justin North of Bécasse
Meet George Calombaris, the master chef who has made The Press Club one of the most applauded restaurants in the country. With an impressive range of awards in his short career, George has made Melbourne sit up and take notice. In an exclusive interview, George shares his secret to success.
Five courses with Guy Grossi
- Create amazing menus. “I've taken my childhood memories - all the flavours from youth - and I've juxtaposed that
with classical training and modern techniques.” - Persistence pays. “If you think you're working hard, you're not. Keep working harder.”
- Wow your patrons. “Exceed their expectations but get them back. It's very important that they walk out being
blown away.” - Broaden your horizons. “Visit other restaurants, read books, look, see, touch, feel, taste.”
- Make every moment count. “Respect your body, yourself and respect others.”
