Christophe Gregoire
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Jan Semmelhack
Born:
Hamburg, Germany.
History:
I completed my apprenticeship (2011-2014) at The Kameha Grand Hotel (1 Michelin star), where I was mentored by Head Chef Christian Sturm-Willms.
I joined Germany’s junior culinary team in 2014 and competed on the international scene; winning 1st place at the Global Young Chef Challenge in Lyon, France in 2016.
I worked at Sra Bua by Tim Raue from 2015-2016 as Head Pastry Chef; moving on to Restaurant Tim Raue (2 Michelin Stars and #26 in world’s best) from 2016-2018 again as Head Pastry Chef.
During that time, I received incredible mentorship from Tim Raue and was part of the team that was featured on Netflix’s Chef Table season 3, episode 5.
From 2018-2020, I was Pastry Chef at CODA – the first dessert restaurant worldwide to receive a Michelin Star.
I am now at Mimosa Wines Restaurant, where I became Head Chef in 2022.
Have you always wanted to be a Chef?
Being a top student in high school, my expectations were always to become an engineer. However, getting randomly exposed to the restaurant industry to earn some pocket money triggered a wish to explore my creative side.
At 20, I trusted my gut feeling to join the culinary school and pursue what I thought was the beginning of a love affair with fine dining - challenging in the process my family’s expectation to become an engineer and follow the creative path that led me to where I am today!
How would you define your style?
Textural - all creations are approached similarly to that of a fine dining dessert dish (technical, precise and layered).
Obsessive-compulsive about?
Efficiency and structure.
Your greatest culinary influence?
Tim Raue.
What do you love about this business?
The opportunity! It’s a blank canvas for an incredible long-term project in a pristine environment and location.
An ingredient you can’t live without?
Ginger.
Most ‘eyebrow-raising’ menu item?
Carrot, ginger, orange and pistachio - carrot sorbet, carrot top custard, orange gel, orange segments, candied ginger, fresh ginger, dehydrated carrot and pistachio crumble.
Signature dish:
None. Always inventing and evolving.
Mimosa Wines Restaurant
Sip an estate wine on the outdoor deck overlooking the vines and mountains at Mimosa Wines, a family-owned and operated vineyard, restaurant and cellar door on Bermagui Road in Bermagui. Nestled in the heart of the Far South NSW Coast, Mimosa is a modern restaurant offering à la carte lunch and a more refined set menu for degustation dinners. With scenic seating options inside and out on the deck, expect a relaxed fine dining experience paired with a boutique Australian and New Zealand wine list. Start with an entrée of Malleeroo kangaroo, pastrami, fennel, cheddar and caraway; while those with larger appetites may opt for Tathra Place duck, Jerusalem artichoke, orange chestnut, making sure to leave room for a decadent dessert of chocolate, blood orange, hazelnut and coriander seed.
