AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
John Georgiou
Born: England
Have you always wanted to be a chef?
Yes, my father managed restaurants in Cyprus, England and Australia. So restaurants were all I really knew.
What is your feature flavour these days?
Obsessive compulsive about?
How steaks are cooked – medium rare means medium rare!
Your greatest culinary inspirations/influences?
Gabriel Gate.
What do you love about this business?
The hours, we only open evenings – so no split shifts at my restaurant.
An ingredient you can’t live without?
Garlic.
Most ‘eyebrow raising’ menu item?
Escargot.
Signature Dish:
Georgio’s steak – prawns and scallops in a creamy garlic sauce on a 300g eye fillet.
Have you always wanted to be a chef?
Yes, my father managed restaurants in Cyprus, England and Australia. So restaurants were all I really knew.
What is your feature flavour these days?
Canadian Lobster.
Obsessive compulsive about?
How steaks are cooked – medium rare means medium rare!
Your greatest culinary inspirations/influences?
Gabriel Gate.
What do you love about this business?
The hours, we only open evenings – so no split shifts at my restaurant.
An ingredient you can’t live without?
Garlic.
Most ‘eyebrow raising’ menu item?
Escargot.
Signature Dish:
Georgio’s steak – prawns and scallops in a creamy garlic sauce on a 300g eye fillet.