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Julian Lloyd
Julian Lloyd

Julian Lloyd

Born: Cornwall, UK

History: I was raised in Padstow, UK and grew up around fish as my father was the manager of our local fish markets. I began cooking in various small restaurants in Padstow before starting with Rick Stein at the age of sixteen.

After studying catering full time at St. Austell College in Cornwall I began working full time with Rick as Commis Chef in The Seafood Restaurant at Padstow. After two years I traveled to Australia, working at The Pig and the Olive in Cremorne, Sydney and at Fish Lips in Cairns.

I returned to England after taking the position of Head Chef at Rick Stein’s Cafe where I worked for two and a half years and then became Sous Chef at St Petrocs Bistro in Padstow (also owned by Rick Stein). Here I progressed to Head Chef and spent two years at St Petrocs before moving to Senior Sous Chef in The Seafood Restaurant where I spent a further one and a half years. Rick Stein then bought the lease on The Cornish Arms in Padstow, and I was given the task of setting up the kitchen and structuring the menus.

Rick Stein took over the restaurant at Bannisters in Mollymook on the south coast of NSW and offered me the job of Head Chef and I accepted. Rick Stein at Bannisters Restaurant opened in October 2009.

Have you always wanted to be a Chef? 

Yes. I started helping my Dad at the Fish Markets when I was a kid then and when I reached fourteen I started going out on fishing boats on the weekends. I also started washing up in a restaurant during the evenings and then got into cooking from there.

How would you define your style? 

Fresh fish simply cooked. Let the flavours speak for themselves.

Obsessive compulsive about? 

Seafood and any fresh produce. If I go to the Sydney markets I’m beaming like a kid on Christmas Day.

Your greatest culinary inspirations? 

Rick Stein is definitely the major one. I would also list French, Mediterranean and Asian cooking as strong influences.

Most “eyebrow raising” menu item?

Sashimi or Sushi – for it’s complexity of construction. I just love the way that the Japanese treat fish and the care they take in preparation. I can’t leave out Fried Duck Eggs with Black Pudding on toast, or something as simple as the humble Cornish pastie.

Signature Dish: Steamed Abalone with Ginger, Spring Onions and Coriander. With a soy, mirin and sesame dressing