Growing up Chris was a very fussy eater until at the age of 15, an experience with his Dad at the MCG changed all that.
“My Dad and I were about to have lunch in a corporate box. Dad said to me, ‘I know you will not like much of the food but at least try it.’ I did and I really enjoyed it. This gave me the inspiration to pay more attention in my food class at school and to start pursuing hospitality as a career.”
Chris started his training at Gotafe through the VET programme whilst he was in year 12 at High School and then went on to complete a Certificate III in Commercial Cookery, culminating in 2007.
“I really enjoyed my time at Gotafe. There was quite a bit of variety and it was good to learn from teachers who had worked in the industry for a long time and were very passionate about food.”
During his time at Gotafe Chris did work experience at Golf Clubs, Restaurants, Hotels and even the Army Barracks at Watsonia.
He started his apprenticeship at the Shepparton RSL and finished it at the Aussie Hotel.
“I rang the kitchen at the Telegraph Hotel in Numurkah for five years. I moved to London for a year which was great experience and then came back to the Telegraph Hotel for another year before taking on the role as head chef at Sebastians Restaurant in Shepparton.”
Chris found it very beneficial and gained a lot of experience working with a variety of chefs with different cooking backgrounds, learning new skills, techniques and flavour combinations. He believes you need to get as much experience as you can if you want to be successful in the hospitality industry. He says there is so much in the world of food you can do.
On 16th June this year, Chris opened his own café in Mooroopna, Bill and Beats
“Opening my own business is something I have wanted to do since I first started out in hospitality. I like the idea of being my own boss and the challenges that it will bring.”