Chef
Gavan discovered a passion for cooking while still at school, and encouraged by his parents, he completed a pre-vocational course before undertaking an apprenticeship which included working at the Old Courthouse Restaurant in Cleveland and at Lizard Island’s five star resort. A career in cooking has enabled Gavan to work in many renowned establishments both here and overseas, and along the way gain experience and a great reputation.
Gavan’s early experience in Australia ranged from Café on the Bay in Manly, which was nominated two years in a row as best BYO in Australia, to cooking at the Orpheus and Bedarra Resorts in Great Barrier Reef.
Five years in England enabled Gavan to develop his cooking skills and experience working at celebrated establishments such as Leith’s and the Hilton. Greens, a Manchester vegetarian restaurant, established with UK celebrity chef Simon Rimmer, was nominated as one of the top 10 restaurants in the North West of England. Together, they established another restaurant, specialising in a fusion of Pacific Rim and Mediterranean cuisine.
After returning to Australia, Gavan established Chutney Mary, a Fusion Anglo Indian Restaurant in West End, before taking a career break. He returned to study and completed a Senior High School Equivalent Diploma, and to further his creative talents, he completed a Diploma and Advanced Diploma in Multimedia, which like cooking is a creative art-based skill. Returning to cooking he worked at Tanya’s in Wellington Point, which in 2002 won the Best Café award.
Gavan joined the Port of Brisbane Pty Ltd to work as a chef at the Jetty Kiosk at Manly, before taking up the position of Chef at Northshore Riverside Café. This café is operated on sustainable principles, and Gavan’s daily challenge is to produce an innovative menu using food sourced only from local producers.
What drew me to working as a chef
“A creative streak and a love of food are the two elements that drew me to being a chef. This is a job which has enabled me to work in some great locations such as the Great Barrier Reef and Europe. The kitchen is a team environment, and throughout my career there has always been a great sense of camaraderie. The unsociable hours that are part and parcel of the job did lead me retrain in Multimedia, and to consider leaving. Ultimately though, this is a rewarding career. Creating a great dish and being complimented by a happy customer is something you never grow tired of.”
Career highlights
“Throughout my career I have had the opportunity to be involved in many exciting projects. Launching a new venture and making it a success is always a fantastic feeling. Establishing Greens, and making a vegetarian restaurant popular in the North West of England was a particular cultural and commercial career highlight. Early on in my career I had the opportunity to cook for a number of celebrated personalities ranging from supermodels to royalty and from politicians to Hollywood actors. My skills have also given me the opportunity to travel and to be selective in choosing the establishments that I work in. Establishing the restaurant here at Northshore has been a different challenge, as sustainability is core to all our business decisions. Here recycling has become a central part of our daily tasks. My next ambition is to establish an herb garden as part of the restaurant.”