Globe-trotting chef comes toThe Subi
FORMER Bistro Guillaume chef de cuisine David Whitting is the new executive chef of The Subiaco Hotel.
Whitting, who has been in the industry for about 15 years, brings with him a wealth of knowledge, having worked in kitchens across the globe, including stints in the Cayman Islands, Sweden and on the east coast of Australia.
Throughout his extensive career, Whitting has been a finalist in the Appetite for Excellence Young Chef of the Year and was also short-listed for the 2014 Josephine Pignolet Award.
He said his food philosophy was influenced by French techniques and he was passionate about using local produce and keeping construction of dishes simple, using fresh flavours that complement each other.
He added he was looking forward to putting his mark on the Subiaco Hotel's rich history and reputation to ensure all diners received an extraordinary culinary experience.
His new menu includes dishes like slowcooked lamb shoulder pappardelle, capers, spinach, porcini crème ($36.50), roast broccoli, chipotle aioli, horseradish crumb ($10) and valrhona chocolate marquise, rosemary gel, jersey milk ice-cream ($18).
Chef David Whitting is now at The Subi.