Meet the Chefs - Winslow Constructor's World's Longest Lunch
The amazing culinary delights on offer at the Winslow Constructor's World's Longest Lunch would not be possible without the support and commitment of our generous chefs and their highly regarded restaurants. We thank the following chefs and restaurants for their support.
This event is a wonderful opportunity to showcase Geelong’s finest produce and culinary talents, served right here on Geelong’s iconic waterfront.
With the theme of ‘Extraordinary’, we are thrilled to receive the support of so many generous local businesses, all passionate about supporting their local health service.
We would like to thank and acknowledge todays naming rights sponsor, Winslow Constructors.
The team at Winslow Constructors have a strongcommitment to supporting health within the community, also making a significant donation to Barwon Health’s Maternity Services.
Not only is World’s Longest Lunch an ‘extraordinary’ way to celebrate all that our region has to offer, it is also an opportunity to raise funds for the Barwon HealthFoundation Kids Appeal.
Meet the team!
Black Bull Tapas Bar & Restaurant
Daniel is the chef and ownerADaniel is the chef and ownerof the Black Bull Tapas Barand Restaurant & Mojo MamaMexican Restaurant. Danielhas represented Australia inFrance at cooking competitions.He has also participatednationally in competitions andalso makes appearances atfood festivals. Daniel is a firmbeliever in training future chefsand has taught at the Gordontafe and vet hospitality in localschools. He strongly believesin supporting local communityevents and has been involvedwith the world’s longest lunch for 15 years.
Campbell Point House
Tobin’s career began in GeelongTobin’s career began in Geelongworking under chef MatthewDempsey. Here Tobin gainedinterest in the style of moderncuisine and degustation menus.Tobin developed a passionfor organic garden produceat the Royal Mail Hotel inDunkeld. He then workedat the 44th best restaurantin the world with chef DanHunter at Brae in Birregurra.Tobin is now helping turn abeautiful French mansioninto a boutique hotel on theedge of Lake Connewarre.Campbell Point House providesan extraordinary diningexperience using the region’sbest produce.
The Greek @ Customs House
Peter began his career in hisPeter began his career in histwenties, opening his ownrestaurant Cosmos after just abrief stint working at a twohattedrestaurant. It was herethat Peter began to hone hisunique cooking style. Peterwent on to publish his firstcookbook ‘New Greek Cuisine’.Peter closed Cosmos andthen opened Eleni’s. There, hefurther developed his cookingstyle, and was rewarded for itwith a further two chefs hats.After three years Peter closedEleni’s and, in 2004, openedOmega, the restaurant atwhich he would garner themost attention and prestigeto date. The restaurant wasawarded two chefs hats. Nowat The Greek @ CustomsHouse, Peter showcases hisrobust understanding andappreciation of Greece’stantalising regional recipes.
Leonie has been teachingLeonie has been teachingCommercial Cookery at theGordon Culinary School for thepast two years.A chef of 25 years, Leonie spenther early career working inMelbourne at Sails by the Bayand Hotel Sofitels two hattedrestaurant ‘Le Restaurant’ withGary Mehigan and GeorgeCalombaris. She went on tomanage the kitchen operationsof several hotels, opened acafé and catering business andthen Jack and Jill Restaurantin Geelong. The restaurantfeatured in the Age Good Foodguide and garnered manyaccolades with its uniquestyle of dining. After eightsuccessful years Leonie soldthe restaurant and brought aproperty just out of Geelong,farming animals and growinga variety of produce whilstteaching at the Gordon.
Wah Wah Gee
John began his training at aJohn began his training at alocal culinary college in French,modern and classic cuisine.John sought opportunities todevelop his skills by knockingon the door of The Bath Priory.John joined the kitchen underthe wing of Chef Chris Horridge.During his tenor, the restaurantwas awarded a Michelin Starand named one of the UK’stop 40 restaurants by TheGood Food Guide. In 2009 Johnfollowed Horridge to ClivedenHouse in Berkshire. After fiveyears, John was offered anopportunity at The Hand ofFlowers in Buckinghamshire,owned by renowned Chef TomKerridge. During this period inhis role of Junior Sous Chef, TheHand and Flowers became thefirst pub to win two MichelinStars. Recently, John combinedhis love of travel with hispassion for cooking, working ina range of settings such as theCaribbean, to now discoveringa new direction in Australia,with Wah Wah Gee and WahBah. John has reinvented thebao bun, delighting diners withhis modern twist on classicssuch as the parmi bao bun,nacho bao bun and a deepfriedice cream bao bun is beingtested in the kitchen!
Born and raised in NewBorn and raised in NewZealand, Jeremy moved toAustralia in 2009 and spent 5years running Las Chica’s, abusy Melbourne café. Jeremyhas spent the last 3 years onHamilton Island, starting atthe 360 room Reef View Hoteland later transferring to theexclusive Hamilton Island GolfClub.The Dunes is due to open mid-2019 as part of the brand-newOcean Grove Surf LifesavingClub. The casual café settingwill have a natural, earthy styleand offer a modern brunch,shared style lunch and dinnerand beautiful function space.
Ramon Pascua was bornRamon Pascua was bornin the Philippines and ishappily married with 1 child.Ramon has worked as a chefworldwide at a number of 5star hotel restaurants includingthe Sheraton in Dubai, theSultanate in Oman and theHilton in Manila. Prior tobeginning with the Empire GrillRamon was head chef at TheSeafood Pier Restaurant in Lorne.
The Inn Hotel
Tracey Rawiri-Fuller has hadTracey Rawiri-Fuller has hadover 15 years’ experience inthe hospitality industry. Traceybegan her career in NewZealand, winning awards invarious competitions. Traceyhas since moved to Australiaand began working as headchef at The Inn Hotel. She has apassion for using seasonal localproduce and enjoys supportingsmall local business wherepossible.
Peppers The Sands Resort Torquay
Geoffrey started his career inGeoffrey started his career inthe kitchen at a very young age,working in his grandparent’srestaurant, in Korea, at theage of 9. He has worked allover the world in various finedining restaurants and fivestarhotels. He was also achef in the Korean military.He came to Australia in 2006where he obtained his formalqualifications at Sydney’sLe Cordon Bleu. He hasworked all over Australia andnow finds himself based inbeautiful Torquay at HannersRestaurant, Peppers The SandsResort Torquay.
Dylan Keegan the Chef deDylan Keegan the Chef deCuisine at Charles & CoCafé/ Higher Mark at theGeelong Football Club, beganhis journey as a chef in thekitchens of the UK. Dylan cuthis teeth in a 5 star countryestate in northern Scotlandbefore cooking for the starsat the Clifton Freehouse inLondon. Upon returning tothe Geelong region , Dylanhad a new appreciation forthe amazing produce of thearea. Dylan find’s inspirationin seasonal produce, ethicalfishing and farming, andclassical French cookingtechniques. Dylan hopes to seeyou at Charles & Co Café, TheG-Club or at a function withHigher Mark