1 minute read
GUNGAHLIN LAKES GOLF CLUB
AINSLIE FOOTBALL & SOCIAL CLUB
Group Executive Chef Chris Simms
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How did you get started in the industry?
My parents were in the industry, so I’ve grown up around hospitality and naturally followed in their footsteps.
Where have you worked previously?
I started work at 16 years of age in a 5-star privately run hotel/ shooting lodge in the middle of the North Yorkshire moors in England. As a family, we owned pubs and restaurants in the UK for 15 years before I moved to Australia.
Who’ve been your most famous customers?
Rowan Atkinson (Mr Bean), John Major (former UK PM) and Danni Minogue.
What is your funniest work story?
Working for years with different people from all over the world
I’ve heard and seen lots of things that have made me laugh. Also, when running pubs, you get to meet some interesting bar flies!
What was your best dining experience and why?
I’ve eaten all over the world and had some great dining experiences. I couldn’t name the best to be honest, but I’m one for not just good food but also for the overall experience. I like to be surprised and feel like I’m getting the full culinary experience.
What has been your biggest professional achievement?
Getting to where I am currently as Group Executive Chef when I am pretty much a self-taught chef who only gained formal qualifications later in my career. I have a great passion for this industry, it’s a very rewarding industry to be in, but you must work hard and sacrifice a lot to get to the top. It’s worth it when you get there. Also, I have mentored and taught a lot of apprentices over the years and it’s great to see them achieve their goals.
What has been your biggest professional blunder?
I don’t make any (lol!). My wife always says I think I’m perfect but, to be honest, we all make mistakes and that’s how we learn. I tell the apprentice chefs never be afraid to make a mistake—it happens to the best of us.
What do you enjoy outside the kitchen?
I like spending time with my family and watching football (sorry I can’t call it soccer). It’s the one thing I miss about living in the UK. I like to go out for meals and love visiting places in this amazing country I now call home.
What is your favourite recipe at the moment and why?
Being a proud Yorkshire man and living on the coast most of my life in England I still like good fish and chips. We do our own battered flathead at the clubs and it’s great to see the chefs taking pride in making a batter. We use Edgell Supa Crunch chips at both clubs as they are easily the best chip available on the market.