Ovolo Nishi in Canberra just recently took on an updated appearance.
” Working with and mentoring a great group of young and passionate chefs throughout Ovolos dining establishments and teaming up along with the skilled Shannon Martinez, Matthew Kenney and Roy Ner, they are considered a few of the best in their fields,” Curley said.
Continued advancement and innovation in Ovolo Groups dining concepts has been charged to Chef Ian Curley, who has expanded his function with the business as its new Group Creative Culinary Partner for Australia.
Curley will also play a strong developmental function in helping emerging young cooking talents style and progress new principles throughout the network. Speaking of his brand-new function, Curley said it was the best position he might have requested for.
Alibi Bar and Kitchen at Ovolo Woolloomooloo.
In his new role, Ian will manage kitchen operations and dining principles across Ovolos Australian network, working alongside cooking experts engaged with individual hotel jobs consisting of Shannon Martinez at Lona Misa in Ovolo South Yarra; Roy Ner at Za Ta Bar and Kitchen at Ovolo The Valley and Mathew Kenney at Alibi Bar and Kitchen in Sydney.
Curley brings 25 years experience in food and beverage to his new function, consisting of senior roles at a few of Melbournes finest dining establishments. He is the owner of French Saloon and Kirks Wine Bar and has actually spoken with for the Melbourne Racing Club. A connoisseur of European food, Curleys signature style is French fare, drawing on his training in cooking areas throughout London.
” Additionally, gaining from Ovolos enthusiastic who genuinely care about food and beverage and ingenious concepts has actually been my main reason for taking this broader national function.”
Ovolo Director of Operations Australia, Wayne Taranto, stated he understood Ian would take Ovolos dining experiences to the next level through developing brand-new food ideas along with supplying assistance and mentoring to the companys enthusiastic chefs across Australia.
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” I am actually enjoying lifting a currently high criteria of the food we provide in our restaurants and working alongside these people who inspire me with their interest as much as I mentor them.
