The meat-loving Melbournian is a vital ingredient in our Kimberley Gardens Kitchen - Tony appreciates a fast paced kitchen and has the unique ability to stay cool and calm under pressure.
Tony's career has taken him internationally - from function banqueting in Israel, owning a Melbourne based restaurant and working across Switzerland, Tony brings experience and culture to the kitchen.
This South African born chef - thrives on a fast paced kitchen. His reputation proceeds him, the Meat Griller - steaks and meats made to perfection.
Describe your cooking style? What are you inspired by?
Rustic, earthy - I like to prepare and serve food the way that G-d gave it to us, the less you do to it the better - unadulterated, not processed.
I've been fortunate to have lived all over the world, and as such have learnt to appreciate different culinary styles. Being South African, my first food love came from culture of Braaing, or should I BBQing. Having worked in the Meat & Wine Company - I know good meat!
I lived in Cape Town for 6 years working in Seafood restaurants in Hout Bay, I learned to appreciate the taste and difference of freshly caught fish from the Cape. In Israel, I learnt the art of Kosher cooking, when I lived in Israel - Kosher eaters like good food and lots of it!
What's your chef temperament like?
I know Chefs have a name in the Hospitality industry for being angry, short tempered and impatient. I'd like to think that I'm not like that! We have a great team in the Kimberley Gardens kitchen, a talented team that knows how to work together and I can honestly say that none of us are angry or short tempered! We like a happy kitchen!
Chef’s are passionate about food. Food is our pride and joy, our motivation - our livelihood. Did I say I love food?
Who is your culinary role model?
I have watched Neil Perry's success story, working his way up through the kitchen ranks to not only being an incredibly talented chef, but an entrepreneur as well. His commitment to quality and presentation is inspiring.
What misconceptions do people have about Jewish / Kosher cooking and how would you like to change that?
When people think 'Kosher Food' - kneidels (matzah balls) tzimmes and brisket come to mind. However today, so many products are now available to the Kosher market, it is possible to create (and sometimes improvise) international dishes. That's what I love to do, look at a recipe and adapt it to suit Kosher tastebuds.
What's the one thing in the kitchen you couldn't live without?
Making my own fresh marinades for steaks and grill lines. Locally grown herbs, sharp knives and most of all our team - Peter & Medhat!
We have a great mix in our Kitchen - an Asian chef, 2 Middle Eastern chefs and myself - the fusion, the experience everyone brings to the kitchen - its a great dynamic!
KG
Tony's career has taken him internationally - from function banqueting in Israel, owning a Melbourne based restaurant and working across Switzerland, Tony brings experience and culture to the kitchen.
This South African born chef - thrives on a fast paced kitchen. His reputation proceeds him, the Meat Griller - steaks and meats made to perfection.
Describe your cooking style? What are you inspired by?
Rustic, earthy - I like to prepare and serve food the way that G-d gave it to us, the less you do to it the better - unadulterated, not processed.
I've been fortunate to have lived all over the world, and as such have learnt to appreciate different culinary styles. Being South African, my first food love came from culture of Braaing, or should I BBQing. Having worked in the Meat & Wine Company - I know good meat!
I lived in Cape Town for 6 years working in Seafood restaurants in Hout Bay, I learned to appreciate the taste and difference of freshly caught fish from the Cape. In Israel, I learnt the art of Kosher cooking, when I lived in Israel - Kosher eaters like good food and lots of it!
What's your chef temperament like?
I know Chefs have a name in the Hospitality industry for being angry, short tempered and impatient. I'd like to think that I'm not like that! We have a great team in the Kimberley Gardens kitchen, a talented team that knows how to work together and I can honestly say that none of us are angry or short tempered! We like a happy kitchen!
Chef’s are passionate about food. Food is our pride and joy, our motivation - our livelihood. Did I say I love food?
Who is your culinary role model?
I have watched Neil Perry's success story, working his way up through the kitchen ranks to not only being an incredibly talented chef, but an entrepreneur as well. His commitment to quality and presentation is inspiring.
What misconceptions do people have about Jewish / Kosher cooking and how would you like to change that?
When people think 'Kosher Food' - kneidels (matzah balls) tzimmes and brisket come to mind. However today, so many products are now available to the Kosher market, it is possible to create (and sometimes improvise) international dishes. That's what I love to do, look at a recipe and adapt it to suit Kosher tastebuds.
What's the one thing in the kitchen you couldn't live without?
Making my own fresh marinades for steaks and grill lines. Locally grown herbs, sharp knives and most of all our team - Peter & Medhat!
We have a great mix in our Kitchen - an Asian chef, 2 Middle Eastern chefs and myself - the fusion, the experience everyone brings to the kitchen - its a great dynamic!
KG
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