PUBLISHED: 1 June 2018
The new Executive Chef of Maroochy RSL, Gareth Collins, is not new at all to the celebrity chef scene and is set to work with of some of the culinary world’s biggest names including Curtis Stone, Dominique Rizzo, Iron Chef Sakai, Ben O’Donoghue, Adrian Richardson, Matt Golinski, Jack Stein and Tarek Ibrahim.
In May Gareth headed up the two celebrity restaurants to be held at Beef Australia in Rockhampton, overseeing a rotation of super chefs in the kitchen and showing the world how to prepare and serve Australia’s finest beef.
Gareth’s own background spans over 34 years in the hospitality industry since he completed his training in Wales and travelled the world before arriving in Australia.
Locally Gareth has led teams for many acclaimed Brisbane and Sunshine Coast restaurants, including opening Ricky’s in Noosa and establishing it as a dining out icon. He has also headed the kitchen at Hyatt Coolum, served as personal Chef to Clive Palmer, and been Head Chef for Peter Kuruvita at Sheraton Noosa, the Chef Co-ordinator for Noosa Food & Wine Festival, and Executive chef for Best Western Plus Kawana.
Gareth has a clear vision for his move to Maroochy RSL and that is to refocus patrons on slowing down to enjoy every dining out experience whilst setting a new benchmark for club food.
“People too often seek to eat fast and I want people to look forward to eating out and return to feasting with their eyes, so when they come to Maroochy RSL they can see into our kitchen and the chefs at work; I want less queuing and more anticipation for fine dining – it’s something to savour in every way,” he said.
Maroochy RSL’s menu is product driven, created around fresh, seasonal and local produce that’s grown and raised by local farming families.
“We are really committed to buying local, creating jobs and supporting the region’s heritage of farming and agriculture, so we buy direct whenever we can, keep it local and keep the money in town so that we all thrive,” Gareth said.
“Whether you want to come to Maroochy RSL for lunch, dinner or a break to enjoy some comfort food and favourite dishes or try some more bistro fare, I want to give people more funky, modern choices and prove that a well prepared, stocked and run kitchen can serve up impressive restaurant quality food every time.”