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Meet the Chef: Gerry Maher, Australian Turf Club

In celebration of Australian Turf Club’s new Garden to Gala initiative, SpiceNews sat down with the club’s executive chef Gerry Maher to discover more about the fresh concept.

Tell us a little about Australian Turf Club’s new Garden to Gala initiative?

It’s inspired by the drive to provide a healthy and fresh selection to our event guests. We believe working closely with our supply network and educating our team on our close ties with food producers will deliver not only food that is fresh and at its optimum quality, but will give our clients the reassurance that they are providing fresh ingredients and quality cuisine for their guests.

What makes it a unique concept?

I don’t believe it’s a concept that is unique, but it highlights the value the Events by ATC puts on not only our clients and their guest’s experience, but also on what we expect and ask of our suppliers and business partners. Working closely with them we want to keep menus seasonal, stimulating and fulfilling which is why our award winning events remain focused on fresh, local and seasonal produce. Where possible we design our menus with a focus on stimulating the taste buds, mind and body, and hopefully lead to an unforgettable experience.

What are some of the highlights of the menu?

Produce fresh from the garden! Our focus is fresh, seasonal and local. Readily available, seasonal produce and locally sourced foods are the focus of our menus.

Who is this concept aimed at?

It’s a concept being delivered across all aspects and diversity of the ATC business.

How long have you been in the F&B industry for and what are some of the credits to your name?

I’ve been in the industry since I was sixteen and have over 28 years’ experience in the hospitality industry, some of my credits include the Sydney Olympic Games 2000 (sous Chef) and the 1996 Tour de France (sous chef),

What excites you most about the food experience industry?

Consistent variety and learning, it’s such a diverse industry in every aspect. From diverse ingredients and how different cultures and chefs utilize them to the mix of people you meet, it’s a journey of learning and every day offers something new.

Do you have a dish that you especially love preparing?

Anything Japanese. I love the simplicity and flavours of Japanese cuisine.

What do you believe is this season’s hottest food and beverage trend?

Tapas-style foods and share plates, very on trend. People see value in shared dining experiences. Having said that, I don’t think the burger and smoked meat revolution is quite done just yet either.

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