Crowne Plaza Melbourne welcomes new head chef
Brad Anderson, 32, has been appointed the new Executive Chef at Crowne Plaza Melbourne.
He was apprentice under the famed Alain Fabrègues for two years at “The Loose Box” restaurant, outside of Perth. Alain is the only chef outside of France to be awarded the covetous Meilleur Ouvrier de France (M.O.F), which translates to Best Craftsman of France. Alain himself trained under the late master Jean Delaveyne.
After “The Loose Box”, Brad moved to “Williams Seafood Restaurant” in North Fremantle. While there, the restaurant won 3 consecutive Gold Plate awards from the Catering Institute of Australia as well as 4 consecutive “Hall of Fame” seafood awards from American Express.
After this, Brad spent five years at the Karri Valley Resort, near Margaret River.
“It was a big change, going from a restaurant to a hotel group. The restaurant trade can be fickle, but with a hotel group there are resources, structure and backup, which was very helpful as it allowed me to concentrate on being the best chef I can be,” says Brad.
Brad says his move to Melbourne was a natural one. “You can you get fresh produce all year round, and I can develop seasonal menus from the best quality ingredients.”
Jason Burrows, Food and Beverage Manager at Crowne Plaza Melbourne, says Brad brings a wealth of experience to the Crowne Plaza brand, particularly at such an important time as the hotel’s rebrand from Holiday Inn.
“Brad will be overseeing the ‘Body and Soul’ concept as well as ensuring our menus are of a standard expected of a Crowne Plaza hotel.”
Graham Muldoon
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