INTERVIEW: Colin Fassnidge

Irish born Colin Fassnidge, is a renowned chef, restaurant owner and judge on Channel 7’s My Kitchen Rules. After working at one of Ireland’s top restaurants, Colin moved to England for the incredible opportunity to work under Michelin Star Chef, Raymond Blanc. Now residing in Australia, Colin opened Surry Hills restaurant 4Fourteen in 2012, after working as Executive Chef in The Four In Hand Dining Room for over ten years.

4Fourteen is an urban inspired warehouse conversion with a philosophy of shared dining. With unique dishes presented on GTHomewares plating, it’s the perfect culinary match. As Colin said himself, “Glenn’s plates always compliment my dishes and work together with my style of cooking – quality plates!”.

Recently we had a quick catch up with Colin to talk everything from social media to his advice for budding chefs.

 

colin-fassnidge

What is the biggest misconception about being a celebrity chef?

That we don’t work in our kitchens.

What piece of advice do you give to budding chefs?
Think about learning not the money and work hard.

Did you ever consider working in a different field?
Yeah, I wanted to work in a zoo as a keeper.

If you could eat one dish anywhere in the world right now, what would it be?
Roast chicken dinner at my mums table.

What are some fundamental qualities of a successful restaurant?
Good food, better accounting, warm friendly hospitality.

How important is food presentation and tableware in your restaurants?
You eat with your eyes.

How do you think social media has changed the way people approach food?
Its open the world at a touch of a button.

If you had to describe yourself in one dish, what would it be?
Crème brûlée – hard on the outside soft in the middle!!

 

 

photo: abc.net.au

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