Frantisek Ilizi
Born: Nitra, Slovakia.
History:
Culinary college / Stredná odborná škola obchodu a služieb
Graduation, Culinary Arts/Chef Training
1997 – 2002
Chef de Partie
Park Hotel Tartuf
May 2004 – December 2006 (2 years 8 months)
Demi Chef de Partie
Ladurée Paris
January 2006 – March 2008 (2 years 3 months)
Chef de Partie
C Restaurant
April 2008 – March 2010 (2 years)
Sous Chef
C Restaurant
March 2010 – January 2012 (2 years)
Head Chef
C Restaurant
January 2012 – Present (5 years)
Have you always wanted to be a Chef?
Food has always been my passion. Living in the heart of the Slovakian countryside, I experienced firsthand the changing seasons and the different produce they offered.
My mother taught my sister and I the benefits of getting the best from the land and that ideal has stayed with me throughout my working life.
How would you define your style?
Offering diners the flair and imagination of a fine dining experience underpinned by the freshest and best local ingredients.
Obsessive Compulsive About?
You guessed it – sourcing the best fresh, local ingredients.
Your greatest culinary inspirations/influences:
Danish Chef, Rene Redzepi. Australian Chef, Andrew McConnell. English Chef, Martin Benn.
Most “eyebrow raising” menu item?
Carpaccio of Wagyu beef and lobster tail salad dusted with black pepper and sea salt crystals, brushed with orange ponzu dressing, blanched edamame beans and avocado, masked with a lobster air.
Signature Dish:
C’s famous homemade potato gnocchi with Napolitana sauce, spinach and gorgonzola cream.
C Restaurant
Enjoy 360° views of the city over refined Modern Australian cuisine at C Restaurant, Perth’s only revolving restaurant situated on the 33rd floor of St Martins Tower on Georges Terrace. Putting a contemporary spin on dining in the sky, C Restaurant’s white cloth draped tables, floor to ceiling glass windows and leather backed seating provide the ideal setting for romantic dinner dates, special occasions and celebrations; a panorama of city lights pairs harmoniously with an ambient, peaceful vibe. Internationally infused and locally sourced, venture forth on a culinary expedition from entrees like King Ora salmon ceviche with celeriac panna cotta, hazelnuts, parsley crunch and mandarin granita; through to mains of Wagyu beef tenderloin with yuzu mayo, shiitake marmalade and potato gratin.
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