Valentino Acuzar

Bataan Balanga, Philippines.

I started as a humble apprentice in Gladstone where I completed my apprenticeship in a fine-dining French Restaurant, learning various techniques of gourmet cooking and gastronomical cuisines.

Then, I travelled to Brisbane to further my career as a Commis Chef working in cafes, restaurants and hotels. By the end of the 90s, I got married and had two adorable kids focusing on parenthood. 

The family decided to purchase the Coffee Club at Southside of Brisbane, here is where I started to manage a small business as a Chef owner/operator working with the family.

As our business expanded, we then purchased a buffet restaurant at the Grange suburb northside of Brisbane City ‘Club 83’, after several years of operating and creating a well-established business, the family decided to sell up and enjoy the profits.

 

As my passion for food developed, I decided to work in sports clubs, hotels, upmarket restaurants and cafés to define and understand different types of food business operations.

My drive and passion for food became more apparent at this stage of my life seeking for challenging senior roles into the large-scale kitchen operations. 

In the early years of 2000, my experiences were put to the test, it’s here where I began to understand and excelled in the financials, menu development, marketing and training of young apprentices in the hospitality industry.

As I got older and wiser, I began to outsource my work into consultancy to help businesses that were seeking a solution to their business. I am fortunate today to be able to have the opportunity to share my expertise with my clients and for them to value my credentials, experience and business ethics.  

In 2023, I then joined the Medley’s Restaurant team. At Medley’s, I envisioned the opportunity to put forward my ideas and love for food. 

 

It was hard at the beginning because of the hours involved in the hospitality Industry. But when I realised, the hard work and dedication of being a Chef it became part of me.

My style is very simple or should I say I am the ‘old school style’ adapting to the modern generation of fashion. 

I love modern European mixing it up with contemporary Asian cuisine.

 

Plating, process, costing, training and cleanliness.

To lead the apprentices whom, I have trained and now are the best they can be in the food industry.

The challenges that lie ahead, the food business is a roller coaster.

Salt and pepper, the key components to every meal.

Black sesame and roasted seaweed salmon with wakame in a rice noodle sphere, with fried edamame beans and miso butter crème.

To start, we have the most beautiful set up overlooking the river, excellent service and quality food.

 

For me is the traditional chicken adobo as my heritage is a proud of Filipino.

I am an introvert and very shy.