Claude Gorjux

Melbourne

Although I was born into a food-oriented family in Melbourne, my ambition for cooking began as a teenager living in France with my Grandma for 3 years. It was here I was exposed to the culinary practices of French cuisine and my passion for fine food developed.  

I completed my apprenticeship at Crown Melbourne, working at notable restaurants such as Nobu and Mr Hive. During this time, I was fortunate enough to be the statewide winner of the Chaîne des Rôtisseurs. 

While living and working locally, I fell in love with the strong Asian influence Melbourne has to offer. Over the course of my decade-long career, I’ve dedicated my craft to studying Asian flavours and developing techniques while honing my creative influence. 

Currently working as Executive Chef at Bounty Bonnie Doon, I carefully curate a monthly contemporary 7-course tasting menu combining Asian flavours with modern and French techniques.

Having grown up in a multi-cultural family, I have always been immersed in homemade cooking. I pursued a career as a Chef and my first day working in the kitchen was a defining moment – I knew this was for me and I’ve never looked back. 

My style is very much based on what I love to eat. I have dabbled in various cuisines and have found Asian cooking best aligns with the flavours I enjoy to taste and experiment with. 

Using fresh and seasonal produce, not over-complicating dishes and modern presentation best represents my style as a Chef. 

My cooking is heavily influenced by Asian cuisine and currently my focus is dedicated to perfecting a sauce; combining flavours and balancing notes of sweet and sour, savoury and spicy to achieve a dish that is perfectly balanced. 

Finding the perfect balance in a dish.

 

One of the first Chefs I worked for was an inspirational role model for me. Although he could be tough to please, he pushed me to be the best I could be in the kitchen and heightened my standards for good food. Also have to mention my Mum.

Nothing can beat the customer’s reaction. As an open kitchen, we often have diners come thank us after service and hearing their glowing feedback always makes me happy. 

Chilli, I need that spice.

We’ve had so many different dishes in the past, changing the menu so frequently some of which include shiitake XO, squid ink handmade noodles, cured scallops, crispy tapioca and flying roe. 

Changing the menu monthly, it's hard to have a signature dish. We have a signature style - our first 3 courses are always a yum cha-style, paired with house tea.