Culinary excellence at BlueCross

At BlueCross, we take great pride in the food we serve to our thousands of residents across Victoria. Serving in excess of 15,000 meals and snacks a day, we regularly seek residents' feedback and suggestions so we can continue to create meals that not only whet the palate but also meet individual dietary requirements.

We are proud of our team of dedicated and talented Chefs who prepare fresh and nutritious meals on site daily, including morning and afternoon tea. Craig Botterill, Chef Manager at BlueCross Gardenia is a shining example.

In August, Craig received the OSCARS Recognition of Excellence award by the OSCAR Care Group. A prestigious industry accolade, the award celebrates the amazing work of staff in the aged care, retirement living, childcare and hospitality industries throughout Australia.

Craig, who has over 40 years of culinary experience, was humbled by the recognition for his excellence as a highly skilled, experienced and dedicated Chef. The award also recognises Craig’s leadership skills, leading and inspiring his team in providing superior quality, delicious and nutritious meals with great experiences for residents.

Being Head Chef at BlueCross has given him the opportunity to create new menu designs and provide quality, nutritious and tasty meals for residents –something that Craig is extremely proud of.

With his vast experience, he has also brought added professionalism to the kitchen team at Gardenia, with a focus on procedures, cleaning and compliance. Craig believes in creating a collaborative work environment for this team and can be seen sharing a chat or laugh with them throughout the day while getting their work done to the highest standards.

“It’s important to work hard and maintain the best standards but also keep the kitchen environment light-hearted,” he quipped.

Craig’s interest in cooking started in his early teens, helping his mum prepare meals for the family. He went on to complete a cooking apprenticeship in 1980 and perfected his culinary skills working in hotels in South Melbourne.

The accomplished Chef is also proud to continue the great family tradition of cooking for the family, including his wife, two sons and his new grandson.