Talented new chef at Club Savoy

North East Tourist News - - MYRTLEFORD - By JUSTIN JENVEY

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.

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