[New] INTRODUCING PORT MACQUARIE GOLF CLUB’S HEAD CHEF FRANCIS KYAN

✦ Francis has always had a passion for cooking. His parents and grandparents owned and operated restaurants throughout his younger years, but his career path didn’t start until he undertook a week of work experience in 1998 at the Country Comfort Hotel, Pennant Hills.

At the end of the week he was offered an apprenticeship at the Hotel where he had the benefit of working under a variety of different Head Chefs, large brigades and small teams.

During his apprenticeship, Francis learnt his craft in a few different restaurants, clubs and hotels where he learnt French, Italian, Japanese, Chinese, Indian and Southeast Asian cuisine.

v“This experience taught me a variety of skills, and gave me a strong work ethic and can-do attitude. This would put me on the track succeed,” he said.

From Sous Chef to Soldier, Reservist and Head Chef with many hats

Straight out of qualifying, Francis received a call to be Sous Chef at one of Sydney's exclusive Yacht Clubs, the Royal Prince Alfred Yacht Club in Newport.

“A few years on I had the opportunity to be Head chef at a well known steakhouse in North Sydney and Kings St, Sydney, “Kingsleys Steak and Crab House”. I also helped open their third restaurant in the group at Finger Wharf, Woolloomooloo,” Francis said.

Even after all these achievements there was still one thing he wanted to do that was still outstanding. As a child, Francis had always wanted to be a soldier, so he decided to join the Australian Army. Starting off in the Infantry Corps, he moved his way across to the Catering Corps as a reservist during his ten year service.

During that time he was also working with the Pymble Golf Club as Head Chef. After 12 years with the Golf Club, it was time for him to move on and start with a company which manages pubs and hotels, such as the

Narellan Hotel, Four in Hand, Royal Paddington and Glebe Hotel to name a few.

“In 2017 a well loved local pub, West Ryde Hotel was looking for a Head Chef and I needed a change of pace. It was one of my best experiences working with the owners and it was hard to leave.”

But a sea change called in 2019 which brought Francis and his family to Port Macquarie.

“I started the bistro from scratch at the Old bar Tavern, then in 2020 I had the pleasure to be Head Chef at The Westport Club. Over the past two years I built a strong team of chefs, from only 6 to a team of 16," he said. "And now I have the great opportunity to be Head Chef at Port Macquarie Golf Club. I am looking forward to meeting members and building a strong team going forward.”