Globe-trot­ting chef comes toThe Subi

Western Suburbs Weekly - - Food -

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.

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