John Singer

History: I grew up on the Mornington Peninsula and started my apprenticeship atJulius Caesar’s Italian restaurant in1985, then moved on to Clover Cottage under Brian Ferguson to do my 2^nd year. I completed my apprenticeship at The Victorian Arts Centre which was, at the time, under the total control of Spotless Catering.

From here I travelled to Heron Island working for P&O Resorts for eighteen  months and then to Delgany’s in Portsea under the famous Hermann Schneider, before moving to the city and working as Sous Chef under John Gallagher at the Stokehouse. My first Head Chef role was openingSanto Blue on Fitzroy Street before taking the reigns at Harvey’s in South Yarra for 5 years where I was award winning. 

From Harvey’s I returned home to the Peninsula, opening the multi restaurant-outlet at The Mornington Yacht Club, The Rocks. Then back to the city, spending the next 5 years between Zinc at Federation Square and Hotel Spencer. During this time, my wife and I had been discussing on-goingly, opening our own restaurant.

It became a reality in July 2007, when we found the space at 59 Cardigan Place in Albert Park, opening in September that year.  About to hit our 3rd Birthday, it's a good feeling.

Have you always wanted to be a chef?

Yes! My mother is Filipino and father, German. Mum is amazing in the kitchen. There are always ten dishes on the go, different flavours, textures and to this day, she loves to try something new. I also wanted to study art but the “abstract” of the ‘80’s wasn’t what I was really interested in anyway. So cooking won.

How would you define your style?

Modern-Australian, very Contemporary; Asian flavours dominating the warmer months and becoming more French-Classical in the depths of winter.

Obsessive compulsive about?

Presentation, freshness and balance.

Your greatest culinary inspirations?

Marcella Hazan, Micheal Roux Jr. and Stephanie Alexander.

Most “eyebrow-raising” menu item?

Whole King George whiting, with sandcrab and ginger, fried in a crispy chickpea batter, with a fennel, baby caper and pink grapefruit salad. It always gets a good response!

Signature Dish: We’d be in trouble if we took it off the menu –the customers share it, have one each, order it in main size... It is Grilled Crystal Bay prawn and calamari, seared in an orange and chilli oil, served on an Asian herb salad with cucumber and avocado, finished with a palm sugar and lime dressing, peanut and sesame.