Townsville Bulletin - Townsville Eye - - Food -

Jean-Fran­cois De­si­age was es­sen­tially born into food — he comes from the birth­place of mod­ern gas­tron­omy — France. “I al­ways liked food, so that was ba­si­cally it,” he says. Jean-Fran­cois started work­ing in kitchens in 1985 when he was 15. He moved to Aus­tralia in 1996 to work as a sous chef at the Club Med re­sort on Lin­de­man Is­land off the coast from Mackay. The re­sort is now derelict. Later on he moved to Townsville and orig­i­nally started work at the North Queens­land Club. Jean-Fran­cois spent six years there be­fore tak­ing a chef’s job at Townsville Yacht Club, where he spent three years work­ing. But he was drawn back to the NQ Club about three years ago. “Af­ter 30 years in the busi­ness, for me, where I am at the mo­ment, it’s just like hav­ing hands free,” he said. “I can do and use just about what­ever I want. The range of things I can do here can be from sausage rolls and plat­ters to serv­ing a six-course fine din­ing din­ner for the Queens­land Gov­er­nor.”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.