A MELBOURNE chef is heating up Ballarat’s food scene, one dish at a time.
The Emerson’s Jeff Trotter was poached by Jackson’s and Co to work as their new head chef three weeks ago.
Mr Trotter, 31, has plans to shake up the menu and will introduce new dishes in the next fortnight.
“The menu will be very produce driven,” Mr Trotter said. “It’s about fresh, regional produce.”
He hopes to tap into the local produce market.
“I’d like to bring in Hopkins River beef,” he said. “There are also a lot of potato growers down the road we could use.”
Mr Trotter completed his apprenticeship in South Australia before jetting overseas.
On his return he worked at the Royal Mail in Dunkeld near the Grampians.
He spends six days a week at Jackson’s and Co and the other day as executive chef at Emerson in Prahran.
“Jackson’s and Co has a great reputation,” he said. “We would occasionally drive through Ballarat and stop in.”
Mr Trotter hopes to one day open his own restaurant.
“At the moment I love what I’m doing now,” he said.
“I love teaching the next generation of staff.”
Jackson’s and Co will launch its winter menu in the next fortnight.