George’s ‘Soul food’, bent on modern Australian & European cuisine sees a deep appreciation for the freshest seasonal produce, and a philosophy of no waste. Soul food has a rich culinary tradition born out of necessity and innovation, an amalgamation of African, European, and early American resources and preparations for which George is a passionate advocate. This passion has led him to create an artisanal bacon that he makes and smokes himself with love. Known as Voodoo Bacon, it is 100% nitrate free and has become sought after amongst Sunshine Coast foodies – and even further afar!
It is George’s passion for Australian produce and sourcing the finest local ingredients that sets him above other chefs. George commenced his career in the U.S. and worked in some of the most revered restaurants on America’s west coast before moving to Australia in 2001. After working at Wildfire Restaurant, Circular Quay and owning his own well-received restaurants Dish and the Chelsea Tea House, George earned a number of Sydney Morning Herald Good Food Guide hats.
He revived the infamous Jonah’s at Whale Beach and Bonville International Golf Resort in Coff’s Harbour. George then conceptualised the hospitality offering for QT Hotels & Resorts before bringing his expertise to New South Wales’, Hunter Valley. There he took over the reins at Relais and Chateaux property Tower Estate, which comprised award winning Robert’s Restaurant, Restaurant Nine, Tower Lodge and Peppers Convent. He set up a 1.5 hectare organic garden with bee hives and a chicken mansion to sustainably supply the kitchens in his new creation restaurant 88 in Pepper’s Convent along with Circa 1876.
Testament to George’s undying passion for food is his membership of the Slow Food Club, a grassroots international organisation that links pleasure and food with awareness and responsibility. George has also hosted an episode of SBS Food Safari, been featured on Foraged TV and in numerous cookbooks.
George is excited to be joining Sofitel Noosa Pacific as Executive Chef and bringing local ingredients to the fore with a new direction for Noosa Beach House. His ethos and drive will be to nurture local talent and “let the farm” write the menu for him.