Troy Simshauser

Born: Moree, NSW & raised in Lake Macquarie

History:  From a small pub kitchen and restaurant in Lake Macquarie, I started work experience in a commercial environment. I also worked casually in a Sizzler Chain during high school yr 11 & 12. I started my first year apprenticeship at Café Sole (formally Clams) at Merewether, overlooking Bar Beach at Newcastle; afterwards, I was in and out of restaurants, cafes and catering companies until Icompleted my apprenticeship ahead of schedule.

I then started up at a silver service restaurant known as Danilo’s; I had worked with their chef previously and he then recruited me. Danilo's has been established for some 15 years, serving the rich and famous. I was there a couple of years and eventually made it to head chef.

I went into hotels after this with the goal of corporate chef I suppose. There were more opportunities in a hotel environment than in restaurants alone, catering for weddings, corporate lunches, a la carte and in-room dining; I worked for Raddisson, Rydges and eventually moved to Canberra through the Rydges chain. In Canberra at Rydges Capital Hill I catered for the Prime Minister’s Eleven two years in a row.

I then left hotels and worked for a catering company at Duntroon in the Officers Mess and Sargents Mess where I had the privilege of catering a function for the Governor General at the time. After only 6mths at Duntroon I received a job offer at Hotel Heritage working for the Doma Group as Executive Chef overseeing 3 hotels. I stayed there for 3 years, until the Doma group sold the hotel to a private business man. 

After trying two other Canberra hotels, I decided to leave that industry and left to work for a Turkish Restaurant in Tuggeranong for 2 and half years. I was then offered to buy a partnership in the business and it got me thinking about running my own restaurant instead. I took on Barocca Café and Caramel Bar in Oct 2009.

From the age of 14 I fell in love with cooking and thrive on the adrenalin of a busy kitchen.

My style is classic with influences from different cuisine, from Turkish to Italian & French, all fused with some of my own experimental style.

Caramelised foods and slow cooked dishes.

Seasoning correctly. Nothing's worse than sending a meal out bland. I hate it when people add salt - taste it first!

Your greatest culinary inspirations? Gordon Ramsay.

An ingredient you can’t live without? Sumac - what a great spice.

Most “eyebrow raising” menu item? Slow Cooked Greek Style Lamb Shanks (winter menu only).

Signature Dish: Caramel Pork Belly and a new one lately, Cajun Crumbed Fish.