Welcome to The Common Chef

YOUR PLACE FOR REVIEWS, TIPS AND TUTORIALS FROM AUSTRALIAN CHEFS

I have always championed the Chef.  They are the quiet achievers behind the scenes of the world's greatest restaurants, and the local pub down the road from home.   They are normal people with families, homes and friends.  Once they put on that coat and sharpen a knife though, they become the master of their kitchen.  Here you will find some of their tips, reviews of their favourite venues and tutorials on how to be a better cook at home, and at work.

 

TRUE STARS

In a world where dining is front and centre of our media and reality TV offerings, the true champions of the industry are often forgotten.  While we all love a great dining experience at a Hatted establishment, it is the local pubs, clubs and cafes that are where we all eat the most.  


These are the venues that pump out great food 7 days a week, to huge numbers.  While a 5 star venue may do a 100+ service each Friday night, the local Pub will trun out 200+ for a lunch service on a Thursday, sometimes seeing a 500+ Friday and Saturday night service.  You can't tell me it doesn't take a team of superstars to do that!


These are the true champs in the industry...

CHEF MALCOLM



With three decades of culinary excellence and a vast list of achievements, Malcolm brings a unique expertise to Australia's hospitality landscape. As a highly respected and sought after Executive Chef, he has transformed kitchens, elevated dining experiences, and driven business success across some of the nation's most frequented establishments, with his approaches to menu, staff and cost management.


From working alongside celebrity chefs  at major food festivals to leading culinary operations for Australia's largest hotel chains and national franchise networks, his journey spans every facet of the hospitality industry. Successfully managing teams of over 200 people, developing innovative menu concepts, and implementing strategic business solutions that has delivered measurable results, and continues to see venues thrive in a harsh market.