AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Joel Avey
Born:
Coffs Harbour
History:
I spent 5 years cooking in two Italian Restaurants prior to beginning my apprenticeship. I completely my apprenticeship at Left Bank Cafe in Lismore before taking to a number of different venues.
Basilico Restaurant, Glen Waverley, Sous Chef.
La Baracca Espresso Bar and Trattoria, Lismore, Head Chef.
Evolution, Ballina, Head Chef.
Il Postino, Alstonville (now Quattro Country), Head Chef.
La Vida, Lismore, Head Chef.
Harvest, Newrybar (Byron Bay), Head Chef.
Palate at the Gallery, Lismore, Head Chef.
Have you always wanted to be a Chef?
Since I was about 14-years-old I wanted to be a chef as I always had a passion for food.
How would you define your style?
What is your feature flavour these days?
Middle Eastern.
Obsessive compulsive about?
Cleanliness, efficiency and order. Everything must be labelled and dated to precision!
Your greatest culinary inspirations/influences:
Jamie Oliver, Heston Blumenthal, Rick Stein and Shane Dehlia.
What do you love about this business?
The customers, creative freedom, the atmosphere and above all, the happy environment created by the current team.
Coffs Harbour
History:
I spent 5 years cooking in two Italian Restaurants prior to beginning my apprenticeship. I completely my apprenticeship at Left Bank Cafe in Lismore before taking to a number of different venues.
Basilico Restaurant, Glen Waverley, Sous Chef.
La Baracca Espresso Bar and Trattoria, Lismore, Head Chef.
Evolution, Ballina, Head Chef.
Il Postino, Alstonville (now Quattro Country), Head Chef.
La Vida, Lismore, Head Chef.
Harvest, Newrybar (Byron Bay), Head Chef.
Palate at the Gallery, Lismore, Head Chef.
Have you always wanted to be a Chef?
Since I was about 14-years-old I wanted to be a chef as I always had a passion for food.
How would you define your style?
Clean, fresh and a fusion of cultures.
What is your feature flavour these days?
Middle Eastern.
Obsessive compulsive about?
Cleanliness, efficiency and order. Everything must be labelled and dated to precision!
Your greatest culinary inspirations/influences:
Jamie Oliver, Heston Blumenthal, Rick Stein and Shane Dehlia.
What do you love about this business?
The customers, creative freedom, the atmosphere and above all, the happy environment created by the current team.