The European Group executive chef has been appointed as a consultant to Craig’s Royal Hotel for the next two years to help redevelop the hotel’s menu. 

“Ballarat kind of plays ugly sister to Daylesford when it comes to food,” he said. 

“It isn’t so bad, but it needs a bit of a food culture.”

Mr Curley was approached by the hotel just before Christmas. 

The appointment follows the loss of the hotel’s head chef Philippe Desrette, who now works at the Provincial Ballarat, in Lydiard Street. 

Mr Curley will travel to Ballarat weekly to mentor new head chef Shannon Easton.

“We’re not aiming to deliver fine dining,” he said. 

“We’re aiming to deliver an appealing and sophisticated selection of produce driven, well-executed dishes at everyday dining prices.” 

A new continental inspired-menu will be introduced in the next few weeks, followed by the introduction of food at the bar. 

“We want people to drop in at any time,” he said. 

“If you want a bowl of chips, you can come in and have a bowl of chips. But I expect them to be cut from potatoes, as opposed to buying frozen.” 

Producers linked to Mr Curley’s Melbourne restaurants will be used at Craig’s, including Tuki  and Great Ocean Ducks. 

Mr Curley said he looked forward to the challenge. 

“I think in country Victoria, we have been waiting too long to get things happening,” he said. 

“Lets get it on and get feedback.”