Clayton Donovan
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Benn Grieves
Born:
Sydney, Australia.
History:
My father is also a chef, with 35 years of experience who helped me grow by offering me guidance with classical techniques. He trained and worked alongside very talented chefs from in and around England for 25 years.
I decided to enrol as an apprentice in Port Macquarie where I worked at numerous venues until I completed my apprenticeship in 2013. Shortly after, I decided that I needed to learn and see more of the industry, so I moved to Sydney where I had the great honour of working for Greg Doyle at the Sailors Club as chef de partie in Rose Bay.
I later returned to Port Macquarie to help my father rejuvenate his restaurant and bring it back to life. I took on the sous chef role at Quay Lime, working alongside my father. This was one of the most satisfying achievements in my career, so far.
Our family then purchased The Corner Restaurant in Port Macquarie, my family run all the operations with both of my brothers leading the front of house and myself and my father leading the kitchen. We create new dishes inspired from fresh local produce, which really take the customer on a journey of flavours, while showcasing fresh, delicious ingredients as well as some of our culinary skills. Our menu changes with the seasons so we can provide the best of fresh in season produce with our take on Modern Australian cuisine.
No, I have a degree in electronic engineering and had a job as a computer practitioner, I found both jobs to not be what I wanted to do for my career.
I get my inspiration from classical techniques and traditions, with modern twists.
What is your feature flavour these days?
Truffle.
Obsessive compulsive about?
Cleanliness and attention to detail when plating.
Your greatest culinary inspirations/influences:
My greatest influence would be my father, as he is a very talented chef with many years of experience and knowledge. He still has a very strong drive and passion for food and it’s very inspiring. Speaking with local suppliers and farmers talking about fresh, new, in season produce always gets me inspired to get into the kitchen and create new dishes.
I love the ability to do something different every day, the changing of seasons and the produce that follows and creating new dishes to make people happy with my food.
An ingredient you can’t live without?
Onion and mushrooms.
Most ‘eyebrow raising’ menu item?
Wild Boar.
Signature dish:
Taste of the Forest (Wild Boar).
Sydney, Australia.
History:
At the age of 19 I took a job as a kitchen hand in a local restaurant in Port Macquarie, working there made me realise that food was my passion. I was able to see what it took to become a chef and the drive and passion needed to succeed.
My father is also a chef, with 35 years of experience who helped me grow by offering me guidance with classical techniques. He trained and worked alongside very talented chefs from in and around England for 25 years.
I decided to enrol as an apprentice in Port Macquarie where I worked at numerous venues until I completed my apprenticeship in 2013. Shortly after, I decided that I needed to learn and see more of the industry, so I moved to Sydney where I had the great honour of working for Greg Doyle at the Sailors Club as chef de partie in Rose Bay.
I later returned to Port Macquarie to help my father rejuvenate his restaurant and bring it back to life. I took on the sous chef role at Quay Lime, working alongside my father. This was one of the most satisfying achievements in my career, so far.
Our family then purchased The Corner Restaurant in Port Macquarie, my family run all the operations with both of my brothers leading the front of house and myself and my father leading the kitchen. We create new dishes inspired from fresh local produce, which really take the customer on a journey of flavours, while showcasing fresh, delicious ingredients as well as some of our culinary skills. Our menu changes with the seasons so we can provide the best of fresh in season produce with our take on Modern Australian cuisine.
Have you always wanted to be a Chef?
No, I have a degree in electronic engineering and had a job as a computer practitioner, I found both jobs to not be what I wanted to do for my career.
How would you define your style?
I get my inspiration from classical techniques and traditions, with modern twists.
What is your feature flavour these days?
Truffle.
Obsessive compulsive about?
Cleanliness and attention to detail when plating.
Your greatest culinary inspirations/influences:
My greatest influence would be my father, as he is a very talented chef with many years of experience and knowledge. He still has a very strong drive and passion for food and it’s very inspiring. Speaking with local suppliers and farmers talking about fresh, new, in season produce always gets me inspired to get into the kitchen and create new dishes.
What do you love about this business?
I love the ability to do something different every day, the changing of seasons and the produce that follows and creating new dishes to make people happy with my food.
An ingredient you can’t live without?
Onion and mushrooms.
Most ‘eyebrow raising’ menu item?
Wild Boar.
Signature dish:
Taste of the Forest (Wild Boar).
The Corner Restaurant
Aptly named, The Corner Restaurant sits on the corner of Clarence and Munster Street just a short distance away from the coast at Port Macquarie. A relaxed atmosphere is signature of east coast seaside towns and The Corner Restaurant reflects this through a calm ambience inside, attributed to a light and airy interior beneath raised ceilings, a palette of cream, crisp white and rustic browns and lush indoor plants adding a fresh spark. Seasonally driven dishes incorporate premium regional produce in cuisine suited to social dining during the day and into the evening. Brighten mornings enjoying a plate of Belgian waffles with banana and lashings of salted caramel sauce or spoil yourself over dinners like prosciutto crusted wild boar with a beetroot reduction and black pudding puree.
