John Georgiou
John Georgiou

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? 

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. 


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