Chris Norman
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Kellie Rolfe
Born:
Brisbane, Australia.
History:
My culinary career began with a 4 year apprenticeship at The Conrad Treasury Casino in Brisbane, Australia. I built a great foundation of skills, knowledge and experience during these years including competing in culinary competitions. After I completed my apprenticeship, I gained employment at the prestigious Savoy Hotel in London, England. At the Savoy, I learnt a wide range of traditional and modern cooking techniques, as well as competing in the Academy for Culinary Arts competition where I made top 10 out of 150 competitors across England. From the Savoy, I transferred within the company to Canada to work as a Chef de Partie at the Fairmont Banff Springs hotel. I worked in the 5 diamond fine dining restaurant, The Banffshire Club. My time in this restaurant refined my knowledge and skills as a Chef.
My next destination was Miami, U.S.A where I was promoted to Banquet Sous Chef at the Fairmont Turnberry Isle Resort and Club. The Turnberry gave me the opportunity to develop my skills as a leader and also to experience the organisational requirements in the banqueting kitchen including budgets and scheduling as well as menu planning and ordering. Upon leaving Miami I travelled to Europe to work at the fine dining restaurant Lutter and Wegner am Fischmarkt in Hamburg, Germany. I travelled to Germany to expand my knowledge of the traditional cuisine and the European culture, which I believe is a very important part of culinary history. My time in Germany was an amazing and challenging experience and I gained irreplaceable knowledge during this time.
At my final destination abroad, I worked as the Chef de Cuisine at the Fairmont Southampton hotel in Bermuda. I was in charge of the 5 diamond, fine dining restaurant, The Newport Room. During the 2 years I worked in Bermuda, I developed the menu, food costings, scheduling and overall management of this restaurant with great success. Upon my return home to Australia in 2013 I spent 18 months working at Peppers Resort Kingscliff as the Executive Sous Chef overseeing the entire property. For the past 2.5 years, I have been working as the head banquet chef at the Palazzo Versace hotel before being a part of opening Hot Shott Kitchen.
Have you always wanted to be a Chef?
Yes, I used to cook for my family and friends even before I left high school. I have always been fascinated by turning individual ingredients into a composed dish and playing with flavours and learning how to bring the best out of them.
How would you define your style?
Modern European- playful, approachable and big flavours with a seasonal focus.
What is your feature flavour these days?
I want the ingredients to shine on the plate. I love working with fresh, local ingredients – the best that is in season. I really love seasonal flavours.
Obsessive, compulsive about?
Creating consistency throughout my flavours – from plating, presentation and to the service, I’m not just creating a meal for our guests, I’m creating an experience.
Marco Pierre White. April Bloomfield. Joel Robuchon.
What do you love about this business?
Being able to have the freedom to create dishes with my own playful flare and bring a new dining experience to our customers.
An ingredient you can’t live without?
Avocado, bacon and truffle.
Most ‘eyebrow raising’ menu item?
Smokin trout. Once it has been plated, I cover it with a glass cloche and smoke it with Applewood smoke. The dish is placed in front of the guest, the waiter removes the cloche and the smoke dissipates in front of their eyes to reveal a beautiful, smoked trout.
Signature dish:
Smokin trout, Bagel Board and the SERIOUS Burger.
Brisbane, Australia.
History:
My culinary career began with a 4 year apprenticeship at The Conrad Treasury Casino in Brisbane, Australia. I built a great foundation of skills, knowledge and experience during these years including competing in culinary competitions. After I completed my apprenticeship, I gained employment at the prestigious Savoy Hotel in London, England. At the Savoy, I learnt a wide range of traditional and modern cooking techniques, as well as competing in the Academy for Culinary Arts competition where I made top 10 out of 150 competitors across England. From the Savoy, I transferred within the company to Canada to work as a Chef de Partie at the Fairmont Banff Springs hotel. I worked in the 5 diamond fine dining restaurant, The Banffshire Club. My time in this restaurant refined my knowledge and skills as a Chef.
My next destination was Miami, U.S.A where I was promoted to Banquet Sous Chef at the Fairmont Turnberry Isle Resort and Club. The Turnberry gave me the opportunity to develop my skills as a leader and also to experience the organisational requirements in the banqueting kitchen including budgets and scheduling as well as menu planning and ordering. Upon leaving Miami I travelled to Europe to work at the fine dining restaurant Lutter and Wegner am Fischmarkt in Hamburg, Germany. I travelled to Germany to expand my knowledge of the traditional cuisine and the European culture, which I believe is a very important part of culinary history. My time in Germany was an amazing and challenging experience and I gained irreplaceable knowledge during this time.
At my final destination abroad, I worked as the Chef de Cuisine at the Fairmont Southampton hotel in Bermuda. I was in charge of the 5 diamond, fine dining restaurant, The Newport Room. During the 2 years I worked in Bermuda, I developed the menu, food costings, scheduling and overall management of this restaurant with great success. Upon my return home to Australia in 2013 I spent 18 months working at Peppers Resort Kingscliff as the Executive Sous Chef overseeing the entire property. For the past 2.5 years, I have been working as the head banquet chef at the Palazzo Versace hotel before being a part of opening Hot Shott Kitchen.
Have you always wanted to be a Chef?
Yes, I used to cook for my family and friends even before I left high school. I have always been fascinated by turning individual ingredients into a composed dish and playing with flavours and learning how to bring the best out of them.
How would you define your style?
Modern European- playful, approachable and big flavours with a seasonal focus.
What is your feature flavour these days?
I want the ingredients to shine on the plate. I love working with fresh, local ingredients – the best that is in season. I really love seasonal flavours.
Obsessive, compulsive about?
Creating consistency throughout my flavours – from plating, presentation and to the service, I’m not just creating a meal for our guests, I’m creating an experience.
Your greatest culinary inspirations/ influences:
Marco Pierre White. April Bloomfield. Joel Robuchon.
What do you love about this business?
Being able to have the freedom to create dishes with my own playful flare and bring a new dining experience to our customers.
An ingredient you can’t live without?
Avocado, bacon and truffle.
Most ‘eyebrow raising’ menu item?
Smokin trout. Once it has been plated, I cover it with a glass cloche and smoke it with Applewood smoke. The dish is placed in front of the guest, the waiter removes the cloche and the smoke dissipates in front of their eyes to reveal a beautiful, smoked trout.
Signature dish:
Smokin trout, Bagel Board and the SERIOUS Burger.
Hot Shott Kitchen
Joining a lively community vibe in Main Beach, Hot Shott Kitchen is a popular pick among trendy and laidback locals for fun café fare nearby iconic Gold Coast surf and sand. Tucked into Tedder Avenue, be sure to organise a brunch catch up here before heading off for a day of exploring, or even on the way to work and enjoy a cup of coffee surrounded by cool and casual decor with a stylish boho twist. If looking to share in a scrumptious feast, opt for the likes of a bagel board with assorted petite bagels, deli meats, smoked salmon, local cheeses, wild greens and spreads, or drop by later to nab a Serious Burger with Black Angus beef patty, bacon, egg, lettuce, tomato, aged cheddar and onion jam on brioche with a side of truffle, Parmesan and rosemary duck fat fries with smoked aioli.
