We at The Q Train are delighted to welcome our Head Chef, Greg Egan.
Greg has joined us this week, and is already hard at work meeting suppliers, menu planning and even turning a talented hand to painting his kitchen car, as you can see above!
Greg has a formidable CV, covering twenty years in the hospitality industry, and we are thrilled that he has brought all this experience to The Q Train.
He started his apprenticeship as a 16-year-old, and since then has worked in a variety of settings, including the Barossa Valley, one of Australia’s leading wine regions.
As a bloke who enjoys a fine wine, Greg wasted no time in starting to build his comprehensive wine knowledge, and applies careful thought to the marriage of wine to his dishes.
After working in the renowned “two hatted” restaurant Ézard in Melbourne, which fuelled Greg’s desire for his own “hats”, he worked around Regional Victoria at a range of well-regarded restaurants. Greg’s career has seen him win several regional and state Golden Plate Awards including Best Chef in the 2013 and 2014 Regional awards, Best State Chef in the State awards for the Brougham Arms Hotel in Bendigo; winner for the regional awards and Runner Up for the state awards in 2015.
Greg explained that the meals served aboard The Q Train will be modern Australian with Asian influences and techniques. He is looking forward to using local produce from The Bellarine & surrounding areas, as there are such great products.
There is nothing Greg likes more than the beach, and he says a walk along the sand is where he often finds inspiration. With the beach only a stone’s throw from his new kitchen, he is excited to join the Q train team. “The Q Train is so unique & such an exciting experience to be a part of. Our aim is to be acknowledged over time as a renowned gourmet restaurant experience and achieve a chef’s hat for it,” he enthuses.
After a sneak peek at the menus he is planning, we are excited too!
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