Meet the Breakfast Chef at Pig ‘N’ Whistle Redbank Plains
If you’ve visited Pig ‘N’ Whistle Redbank Plains, you may have seen Chef Garth in the kitchen. Although Garth wears many hats here at Pig ‘N’ Whistle Redbank Plains, he’s made a name for himself as the resident Breakfast Chef. You can find him every Saturday and Sunday, flipping bacon on the Radar Hill Smoker! We sat down with Garth and asked him a couple of questions about his career in hospitality (you’ll never believe who he’s cooked for!) and what he enjoys about working at Pig ‘N’ Whistle Redbank Plains.
Tell us a little about yourself!
I am from Canberra originally, but have been living here in Paradise for around ten years. I am married to a lovely lady who puts up with me being a grumpy old Breakfast Chef! We have no kids but we are the parents to two adorable fur babies, Tom the Staffy and Jerry the cat… Aka the ruler of the house. Like Pig ‘N’ Whistle’s Executive Sous Chef Nick Baker, I am also a keen home brewer of fine ales and lagers. This keeps me busy when I am not working as the Breakfast Chef at Pig ‘N’ Whistle Redbank Plains!
Have you always been a Chef? If not, what industry did you work in prior?
I started out in the hospitality industry as a mere 18 year old, sweeping the floors and cleaning the windows of a hotel in Canberra. I have been involved in the industry ever since! Working in hospitality has also taken me around the world a few times so I am very lucky. I worked in the UK as a bratty 21 year old followed by a stint in the Middle East working for one of the Royal families as a Chef. I was a little more mature by then! My time in the Middle East was an amazing experience. We worked in a team of 26 people servicing two palaces!
What’s your favourite part of being a Chef?
Being a Chef has given me a real passion for food. At home I am actually far more relaxed and I enjoy a nice steak or snag on the barbie! Oh, and a cold beer or seven. Being a Chef also means working with and meeting great people.
What’s the best part about working at Pig ‘N’ Whistle Redbank Plains?
The best part of being here at Pig ‘N’ Whistle Redbank Plains is the team. Both the Front of House and Back of House teams work together to get the place rocking and we are all very happy being here. It’s also fun being a part of the team at Pig ‘N’ Whistle Redbank Plains as it is a very unique venue. It’s the first Pig ‘N’ Whistle to offer a gaming room and have a Radar Hill Smoker permanently stationed outside! It makes my job really exciting as I get to meet interesting people from all different walks of life.
You have to eat one dish from the breakfast menu for the rest of your life. What would it be?
That’s hard! The entire menu is so diverse and it tastes so good straight from the smoker. If I did have to choose, I would eat the Breakfast Burger every day. The Breakfast Burger has twice smoked bacon, mac & cheese, fried egg, BBQ sauce, rocket, tomato and is served on a brioche bun. It’s a great burger if you’re hungry and it is a great burger if you’re a little hungover!
What is one piece of advice would you give to someone looking to enter the hospitality industry?
The one piece of advice that I would give aspiring chefs or people starting out in the hospitality industry is to ask questions. Ask questions if you don’t know something and don’t think you know everything (!) Listen to us ‘old-timers’ as we do know what we are going on about (most of the time).
Come say hello to our Breakfast Chef!
Breakfast is available from 8-11am every Saturday and Sunday at Pig ‘N’ Whistle Redbank Plains. Take a look at the menu here.