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Understanding the Business Behind the Kitchen ft. Gary Johnson, National Executive Chef of ALH Group
Our host Venessa Barnes, Australian Pork, is joined by Gary Johnson National Executive Chef ALH Group to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice.
Gary is an award winning, Internationally recognised Chef with over 40 years of culinary experience and leadership in restaurants, pubs and hotels across several different countries.
Gary began his career in Queensland Hotels, where he completed his apprenticeship and then worked at several leading hotels and resorts. In 2011, Gary was awarded the NSW Hotel Association “Chef of the Year” and then the Australian Hotel Association (AHA) “National Chef of the Year”.
Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good-quality and sustainable produce is best served fresh; yet skilfully prepared to enhance its natural flavour and presentation. He also has fond memories and shared a special time in his life cooking with his grandmother which has played a large role in his culinary journey.
To get in contact email us at [email protected]
Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. Gary Johnson is a true foodservice industry gentleman and we hope that just for an hour you take comfort and inspiration from his journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.
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By Inspired by Australian PorkOur host Venessa Barnes, Australian Pork, is joined by Gary Johnson National Executive Chef ALH Group to discuss his culinary journey in this episode of Talking Pork and All Things Foodservice.
Gary is an award winning, Internationally recognised Chef with over 40 years of culinary experience and leadership in restaurants, pubs and hotels across several different countries.
Gary began his career in Queensland Hotels, where he completed his apprenticeship and then worked at several leading hotels and resorts. In 2011, Gary was awarded the NSW Hotel Association “Chef of the Year” and then the Australian Hotel Association (AHA) “National Chef of the Year”.
Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good-quality and sustainable produce is best served fresh; yet skilfully prepared to enhance its natural flavour and presentation. He also has fond memories and shared a special time in his life cooking with his grandmother which has played a large role in his culinary journey.
To get in contact email us at [email protected]
Note: During this time of turbulence and uncertainty we decided to release this podcast which was pre recorded COVID-19. Gary Johnson is a true foodservice industry gentleman and we hope that just for an hour you take comfort and inspiration from his journey through the culinary world. We hope you enjoy this as much as we have enjoyed sharing this with you.