Darren Greenwood to focus on local produce in his new role at Stamford Grand Hotel Glenelg
He began his career in Melbourne, before heading overseas where his was executive chef of the Australian Pavilion during Shanghai World Expo among many other roles throughout Asia.
“Growing up in Australia, some of my earliest food memories are of my mother in her vegetable garden,” he said. “We lived on a small but highly productive regional property. Every meal revolved around what was in season and this has influenced my own style of cooking. Surrounded by seasonal, organic produce, I learned from an early age what real food should look, smell and taste like.
“My seasonal produce-driven menu focuses on quality ingredients with low food miles and fresh, bold flavours. Combined with the view over the ocean from the dining room, I think I have one of the best jobs in the country.”