Born: New
Zealand
History: Joe Pavlovich has a wealth of experience in the kitchen. His
skills and passion have lead him to prepare meals all over the world for the
likes of Kylie Minogue, Cate Blanchett, Jessica and Ashley Simpson, Sam Neill,
Jamie Oliver, Eddie Maguire, and Princess Mary.
Joe began his career in 1995 at the Kermadec
Ocean Fresh Restaurant in Auckland,
New Zealand. It
proved an ideal place to develop his skills and knowledge as a part of one of Auckland's top fine
dining restaurants, specialising in premium fresh seafood, selected daily from
the catch of the owner's fishing fleet.
In 1997 Joe travelled to Australia and
joined Serge Dansereau at Kables in the Regent Hotel. During his three years at
Kables, Joe received invaluable classical training from Serge and gained the
personal and practical skills required to run an extremely busy hotel kitchen
and head a large team of chefs. From Kables, Joe went on to work as Chef de
Partie at Sydney's
fine dining restaurant in Establishment, Est.
In September 2001 Joe joined Luke Mangan's
Bistro LuLu as Sous Chef, and in January 2003 became Head Chef. He successfully
ran the acclaimed kitchen until April 2005.
Joe has recently taken over as Executive Chef of
the Luke Mangan group, participating in numerous restaurant endeavours: glass brasserie Sydney, the palace, Salt grill (multiple establishments), salt Tokyo, and world wine bar. He continues to
be an integral component of the ongoing success of glass Brasserie. Joe has
been working with Luke Mangan for almost eight years and continues to be in high
demand as one of Australia's
top chefs.
Have you always wanted to be a Chef?
Yes, ever since my Mum told me I had too!! Just
kidding, since I started I have never looked back.
How would you define your
style?
Robust at Glass Brasserie.
Obsessive compulsive about?
Cooking!
Your greatest culinary inspirations?
I have always looked up to my Head Chefs, but
really Luke Mangan has defined me as a Chef.
Most ‘eyebrow raising’ menu item?
1.4 kg Wagyu for two, Brussels sprouts & bacon, cauliflower, macaroni & cheese and tomato salad
Signature dish: Crab omelette with enoki
mushroom herb salad and miso mustard