Ever wondered what happens behind the scenes before your mouth watering meal is served to you?

There is a team of highly talented chefs and kitchen staff all bustling around frantically behind a huge kitchen filled with hot plates, grills, and ovens, nursing the pasta until it’s cooked al dente, or stirring the polenta to ensure it comes out creamy and with no lumps.  So who are they you ask?

Our Head Chef is David Gauci. Food and cooking have been a big part of his life from a young age and he is equally passionate about producing high-quality dishes. David, with his team, runs a well-synced kitchen with around thirty staff over an average week.

While they all have separate responsibilities, they work together as a team to ensure that they plan effectively for upcoming events, maximize efficiencies, and minimize wastage. The specials board in the bistro changes weekly – based on Veneto cuisine and influenced by the best local produce available.  Check out the specials the next time you visit our Bistro!

Our kitchen facilities are state of the art since the renovations were completed,  enabling the kitchen crews to easily dish up a thousand plates on weekends that are at capacity. I was surprised and proud by those impressive stats.

From our conversation it’s evident that our kitchen team is a close-knit group, and really enjoy working at the VC –  “we are well looked after here at the Veneto Club” and being around here  “it’s like a small Italian town within the walls of the Veneto Club”. They spend a considerable amount of time together and are a culinary family of sorts. I’m proud and impressed by their emotional connectedness and passion for their profession and the Veneto Club.

There are always opportunities to join this team, especially for anyone who would like to embark on an apprenticeship in commercial cookery.   I couldn’t think of a better place to start a culinary career than under the guidance of this brilliant team – contact David at: chef@venetoclub.com.au for more details.

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