Talented new chef at Club Savoy
AFTER months of searching for a new culinary wizard Club Savoy appears to have struck gold with the newest addition to their kitchen.
Club manager Rick Watt was in search of an experienced and confident head chef who could cater for large functions, their bistro dining and had a familiarity with Italian cuisine.
It appears he has found the perfect candidate in Ryan Mendoza who migrated to Australia from the Philippines earlier this year in search of a better life.
With 14 years’ experience working on some of the biggest cruise liners in Europe, including the last four as head chef, it will be a new challenge.
From preparing 3500 meals three times a day and managing 120 cooks and 60 other kitchen staff it’s fair to say he won’t be required to cook-up anywhere near the same number of meals he’s used to.
“We are very lucky to have someone of Ryan’s skill and expertise come and work for us,” Mr Watt said.
“He will take our food offerings to a whole new level as we continue to improve all aspects of our venue here at Club Savoy.”
While Ryan will continue on with the authentic Italian and contemporary Australian dishes the club has always served the man himself hopes to add a new complexion to their dining.
“On the cruise ships I specialised in Italian food as well as going a lot of Spanish and Greek and I hope to add more variety to the menu here,” Mr Mendoza said.
“I will focus on quality fresh food and would really like to offer fresh seafood dishes as something new.
“It’s a beautiful community here and I am very happy to be a part of it and to start work here.”
FEEL THE HEAT: New head chef at Club Savoy, Ryan Mendoza.