Guy Stanaway from The George, Christchurch has been named South Island Chef of The Year 2006 at this week’s Salon Culinaire competition in Christchurch.
He follows a winning tradition for The George, with Executive Chef Nathan Bates awarded the same title in 2005, and Hamish Watson in 2003.
Guy, 22, recently returned to The George after a year-long pilgrimage of eating and cooking throughout Europe. During his previous four years at The George he achieved several major competition golds while working with Executive Chefs Hamish Brown and Nathan Bates.
In 2004 Guy won Salon Culinaire Commis Chef of the Year award, as well as Canterbury Best Young Chef of The Year 2004, and was a member of the New Zealand Culinary Team at competitions in Perth. In 2003, as a CPIT representative, he won team and individual gold medals as best young chef at the national Toque d’Or competitions.
Guy believes his training backed by The George’s tradition of excellence stood him in good stead for winning at Salon Culinaire.
“The competition demands dedication, passion and discipline – all the skills we use every day in The George kitchens. We work to that exacting level for every dish we create.
“The George’s food is always extremely creative and we use top quality produce, focusing on the customer and creating a wonderful dining experience for them,” he said.
This winter The George has sent 2005 South Island Chef of the Year Nathan Bates to the UK for four months, to cook with the world’s best at The Fat Duck, in Berkshire and the Savoy Grill, London.
Along with a small, elite group of international chefs, Nathan was invited to join The Fat Duck team to experience the inner workings of this dynamic three-star Michelin establishment, recently voted World’s Best Restaurant in 2005.
He is now moving to the prestigious Savoy Grill, London for three months under the tutelage of head chef, New Zealander Josh Emmet and consultant chef Gordon Ramsay.
The George has a strong tradition of winners at Salon Culinaire. In both 2004 and 2005 The George chefs, waiting, wine and housekeeping staff won the most medals of any teams.
Guy Stanaway, Melanie Ellis and Glenn Wright won Commis Chef of the Year titles in 2004, 2003 and 2002 respectively, and Pescatore was named Restaurant of the Year in 2001. In 1998 then Executive Chef Hamish Brown won the Canterbury Chef of the Year, as well as the Chef of the Nation in the same year.
For more information about The George and its two restaurants, Pescatore and 50 on Park go to: www.thegeorge.com.