Chris Norman
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Emmanuel Manny
Born:
Le Mans (France).
History:
I was an apprentice Chef for 2 years in a Michelin-starred restaurant in Le Mans and sent to training with Gordon Ramsay for 6 months. After my diploma, I wanted to travel, so I went to Dublin (2 Michelin stars restaurant Patrick Guilbaut) at the age of 17. First Head Chef position at 24 and recommended Michelin in my first year in charge of Castle Grove. I am passionate about new flavours, always looking for new flavour combinations with local and seasonal produce.
How would you define your style?
I love modernising old classics and always find an inventive presentation.
What is your feature flavour these days?
Smoky flavour. For the street food takeaway, we make a beautiful smoky BBQ sauce and as a private Chef I love smoked duck breast.
Obsessive-compulsive about?
Consistency.
Your greatest culinary influence:
Grant Achatz, his life story is fascinating and a true inspiration for Chefs.
What do you love about this business?
Watching the faces of my customers light up after their first bite, followed by a big smile and thumbs up towards to kitchen.
An ingredient you can’t live without?
Butter
Signature dish:
12-hour slow-braised beef cheek.
Manny's Catering
For a range of catering services with a Modern French-Australian twist, Manny’s Catering offers menus and platters to suit all appetites and occasions. Located on Arundel Drive in Arundel on the Gold Coast, Chef Manny brings a wealth of international experience in luxury resorts and hotels to the table, delivering high-quality food to make your next special event a memorable moment. Expect dishes showcasing global flavours, from Spanish paella to Thai curry, French raclette or Mexican fajitas; alongside selections of sandwiches, rolls, wraps, finger food platters, barbeques, grazing tables, high teas and buffets like ‘build a burger’. While for those who want ‘staff only services’, Manny and his crew will come to your home to help prepare and serve your next feast.
