Michael Berry
History: 1982-1986 - Apprentice Chef @ Mt Cook Cafe
Regent Hotel Have you always wanted to be a Chef? How would you define your style? Obsessive compulsive about? Your greatest culinary inspirations? Most "eyebrow raising” menu item? Signature dish: Seared local fish served on a citron hash
cake with ruby grapefruit slaw, crispy pancetta and a
1986-1988 - Regent Hotel Kable Restaurant
1989 – The Black Cat Cafe, Berlin, Germany
1990 – The Grouse & Claret, Belgravia, London
1991-1999 - Sunsail International based in the Mediterranean, Caribbean &
UK on both Super Yachts & Land based hotels
1999 – Soul Bar & Bistro, Auckland Viaduck, NZ
2000-2002 - Killarney St Brasserie, Auckland, NZ
2002-2006 - Chantilly’s on the Bay, Port Vila, Vanuatu
2007 - Consulting and opening Terra Rosa, Melbourne, VIC
2009 - EV Bistro Wine Bar
Yes from an early age I knew that I could bring my passion for good food and
wine to life. The enjoyment of how it can bring people together continues to
inspire me.
Classical methods, working new & seasonal produce into creating a balanced
dish.
Using the freshest seasonal local produce, creating clean simple elegant
flavours.
Jimmy Shu of Hanuman Thai Restaurant, Rick Stein for his clean style, Georgio
Locatelli as his passion is infectious.
Seared scallop with saffron scented cauliflower puree encased in a pastry
tartlet & finished with flying fish roe. Kangaroo fillet char grilled and
served on sauteed sweet potatoes, tomatoes, green beans, roast garlic and a
golden blue and goji berry sauce.
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