Things heat up in club kitchen
Chef uses his experience to take dining to next level
GARETH COLLINS is set to redefine club dining and must produce lunch and dinner to show the land’s best beef products for the meat event of the year.
The new Maroochy RSL executive chef is not new at all to the celebrity chef scene and is set to work with of some of the culinary world’s biggest names.
This month the chef has headed up the two celebrity restaurants to be held at Beef Australia in Rockhampton, where he oversaw a rotation of super chefs in the kitchen and showed the world how to prepare and serve Australia’s finest beef.
Although he has cooked for Presidents, rock and film stars, the upcoming national expo and one of the world’s biggest beef cattle events was very daunting.
“Beef Australia has a global audience and is held only every four years - this was my second time leading the celebrity chefs program and the heat is definitely on,” he said.
“Priority was to showcase what we call secondary cuts of beef.
“The Australian market mostly focuses on prime or loin cuts and overlooks secondary or tasty cuts, as they’re properly named. Our brief is to educate and encourage everyone by involving these star chefs so that Australians appreciate the meat we produce that’s much loved overseas.”
He has more than 34 years in the hospitality industry, following his training in Wales and world travels before settling in Australia.
The chef has led teams for many acclaimed Queensland restaurants, including opening Ricky’s in Noosa and establishing it as a dining out icon.
He has headed the kitchen at Hyatt Coolum, served as
❝We buy direct if we can, keep it local and keep the money in town so that we all thrive. — Gareth Collins
personal chef to Clive Palmer, and been head chef for Peter Kuruvita at Sheraton Noosa, and the chef co-ordinator for Noosa Food & Wine Festival.
Mr Collins had a vision for his move to Maroochy RSL, to refocus diners on slowing down to enjoy every eating experience, and set a new benchmark for club food.
“People too often seek to eat fast and I want people to look forward to eating out and return to feasting with their eyes, so when they come into the club they can see into our kitchen and the chefs at work,” he said.
“I want less queuing and more anticipation for fine dining. it’s something to savour in every way.”
He has designed the menu around fresh, seasonal and local produce that’s grown and raised by Sunshine Coast farming families.
“We are really committed to buying local, creating jobs and supporting the region’s heritage of farming and agriculture, so we buy direct whenever we can, keep it local and keep the money in town so that we all thrive,” the chef said.
“I want to give people more funky, modern choices and prove that a prepared, stocked and run kitchen can serve up restaurant quality food every time.”
HEATING UP: Gareth Collins headed up two restaurants for Beef Australia in Rockhampton.