AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Travis Collins
Born: Darwin NT
History: I grew up in Darwin, finished school, then moved to Perth and completed a 4 year apprenticeship in cooking. I travelled around Australia working in Sydney and Darwin in 5 star Hotels, then moved to the UK working at various Michelin star and rosette hotels and restaurants (Lygon Arms, Holbeck Ghyll Country house Hotel, Amaryllis restaurant at One Devonshire Gardens hotel). Returned to Perth and moved down to Busselton where I worked at Driftwood Estate winery. I moved back to Perth and was chef de cuisine of Origins restaurant at the Sheraton Perth Hotel, where I was promoted to Executive Sous Chef and then to Executive Chef before moving to the Richardson Hotel and Spa.
Have you always wanted to be a Chef?
I enjoyed cooking from an early age as my grandfather was a pastry cook.
How would you define your style?
History: I grew up in Darwin, finished school, then moved to Perth and completed a 4 year apprenticeship in cooking. I travelled around Australia working in Sydney and Darwin in 5 star Hotels, then moved to the UK working at various Michelin star and rosette hotels and restaurants (Lygon Arms, Holbeck Ghyll Country house Hotel, Amaryllis restaurant at One Devonshire Gardens hotel). Returned to Perth and moved down to Busselton where I worked at Driftwood Estate winery. I moved back to Perth and was chef de cuisine of Origins restaurant at the Sheraton Perth Hotel, where I was promoted to Executive Sous Chef and then to Executive Chef before moving to the Richardson Hotel and Spa.
Have you always wanted to be a Chef?
I enjoyed cooking from an early age as my grandfather was a pastry cook.
How would you define your style?
Modern Australian/European.
What is your feature flavour these days?
What is your feature flavour these days?
Yuzu (a citrus fruit and plant originating in East Asia).
Obsessive compulsive about?
Obsessive compulsive about?
Perfection.
Your greatest culinary inspirations/influences:
Your greatest culinary inspirations/influences:
All the great chefs from the 90’s.
What do you love about this business?
What do you love about this business?
Very creative, the pressure of service, high level of job satisfaction.
An ingredient you can’t live without?
An ingredient you can’t live without?
Truffles.
Most ‘eyebrow raising’ menu item?
Most ‘eyebrow raising’ menu item?
Beetroot and chocolate puree.
Signature dish:
Signature dish:
Blackwood Valley Saddle of Lamb, Wild Mushroom Pancakes, Fondant Potatoes, Shallot Puree.