NEW CHALLENGE: Chef Andrew Flockhart, now in research and development at McCain Foods. Photo: Kate Healy.
Way back at least 20 years ago, I frequented an amazing restaurant in Ballarat. The food was exceptional and inspired me to eat at other amazing restaurants and, eventually, to become a chef. The restaurant was Crowded House in Humffray Street; the year, 1990; the chef, the extraordinarily talented
and charismatic Andrew Flockhart. I caught up with him this week and guess what? He’s still rattling the pans.
Suzi:
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Stable. They’re low on chefs so I’m looking forward to giving them a hand. I probably won’t eat at all, then I’ll be starving in the middle of the night and will have to have a midnight snack.
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head chef.
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then I worked for Simon (Coghlan) at the Phoenix which was also tapas. When Simon bought Gee Cees, I stayed on and took over the Phoenix for the next four years.
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