Garry Sullivan

Born: Melbourne, VIC

History: All started at the Burleigh Heads Hotel Gold Coast and then the Surfers Paradise Tavern, Heron Island Resort, Hotel le Derion France, El Questro, Lizard Island and now Tannin at Corinna Wilderness Experience as General Manager and Chef. Still learning every day.

Have you always wanted to be a Chef?
No but I have been involved in Hotel management where I learnt pretty quickly that a good, well run kitchen is one of the biggest strength any hotel has, if not run correctly it quickly becomes the weakest link. It also becomes clear pretty quickly that if you don’t understand what’s being used in a kitchen, why and what it costs, you won’t have a hotel to run for very long. The old saying, “if you can’t beat them, join them,” also played a major role, (I had also become sick of chefs with bad attitudes and habits trying to dictate terms).

How would you define your style?
Casual, simple food cooked with love.

Obsessive compulsive about?
Cleanliness, presentation, kitchen team members attitudes and most importantly customer satisfaction, whether it is a bowl of fries late at night or some pancakes at 6 o’clock in the morning.

Your greatest culinary inspirations?
All my customers and Mum’s ability to create something amazing out of nothing.

Most 'eyebrow raising’ menu item?
A Sri Lanka inspired garlic prawn stack. Can’t get any better than real good, fresh, impulsive and simple cart food.

Signature dish: Every dish that’s served in a restaurant, cafe or bbq , I have been involved with.

The mere old saying, if you cook it, cook it with love, if you wouldn’t eat it don’t expect others to, and your last meal could be just that, so treat it as such.