Andreas Gober

Born: Graz, Austria

History: After completing my apprenticeship in one of the best hotels in Graz, I worked my way around Austria and Switzerland. I then joined Crystal Cruise lines for two years. After meeting my wife, we decided to move to Australia, where I worked in Broome and various restaurants around Melbourne. I joined Crown in 2006 as the Sous Chef in Number 8 restaurant and wine bar. I was then promoted to Chef de Cuisine at Breezes in October 2007.

Have you always wanted to be a Chef?

As a child, I was always keen to experiment with food and what was in the kitchen. In my early teens, a friend of the family invited me to work over the summer holidays in his restaurant. It was there where I found my true passion and knew that I wanted to become a Chef.

How would you define your style?

When it comes to the kitchen, I’m all about the freshest and finest ingredients. Where the ingredient originates from, is just as important as the finished product. I’m all about matching quality produce with contemporary style dishes. It’s all about the total dining experience, from the ingredients that are used, to the overall taste, style and texture of the dish.

Obsessive compulsive about? 

Fresh product and quality ingredients.

Your greatest culinary inspirations? 

Jörg Wörther, Austria (4 Chefs hats) and the Windhager brothers, also from Austria.

Most ‘eyebrow raising’ menu item? 

Cocoa pasta with kangaroo.

Signature dish: Valrhona chocolate mousse with air-dried and nitrogen frozen raspberries