We sat down with Celebrity Chef Guy Grossi to discuss all things food and the Grossi philosophy on how to make it in the world of foodservice.
What originally inspired, and continues to inspire your passion for food and cooking?
My dad was a chef and my mum was an amazing cook, always cooking for the family. I grew up around food, cooking it, eating it, smelling it, and loving it. In some ways I don’t think I had a choice in becoming a chef, it was in my blood. I think eating inspires me to keep going, I just really love food.
What is the “Grossi” philosophy to customer service?
I like to think that when we welcome guests into our venues it’s like welcoming them into our home. Warmth and genuine hospitality are a must, these come first and foremost before any skill level or training.
What is it that drives your passion and allows for so much success and excellence in your work?
The satisfaction of helping people create memories and enjoy their company together. Bringing people together is what food is all about and if we can continue to bring friends and families together to share and create memories then I will keep going.
You have cooked for some very famous people – what is the most memorable of these occasions?
I recently cooked for Pierce Brosnan. What was memorable about it wasn’t that he was famous, it was that he was a genuine, friendly and a humble man who enjoyed his experience with us. I was honoured to shake his hand.
What technology in the kitchen could you not do without?
I don’t think our kitchens could run without the commercial kitchen equipment technology we have. Our RATIONAL gets a work out, it runs all day and chefs are itching to get in and have their turn at it.
What role does the RATIONAL play in your kitchen?
The RATIONAL gets used for so many different things. We bake in it, roast, and steam. It’s brilliant for cooking at precise temperatures for things like parfait or Brulee. The kitchen wouldn’t function without it.
What advice do you have for young chefs?
I think it’s important for young chefs to understand that they must always continue to learn and to understand that even masters in their trades are always learning. It’s important that they seek learning outside work; it doesn’t stop just because you finish your shift, find inspiration somewhere else, from your everyday life.
We’ve seen recent food trends like Asian Fusion and Shared Plates over the past few years, where do you see future trends in food lying?
I think food is getting a lot simpler. People tend to be enjoying food where the ingredients speak for themselves. I think this is how it will go in the future; ingredients will shine in simpler dishes.
What are your main hopes and goals for the future?
I hope to continue cooking for a while. There are lots of things to do in our industry, it’s always evolving. But I hope to stay connected to cooking as much as possible and keep being reminded as to why I chose this amazing industry, which is a love for food and how important good food is for our wellbeing.
This story was originally published in Issue 22 of FrontBurner Magazine.
