John Christou has been head chef at the Beach Café Seaford for four years and has worked in the industry for 23 years. John has certificates 3 and 4 in Commercial Cookery, Certificate 4 in Training and Assessment and a Diploma of Hospitality Management – so you’re in very talented hands.

 Please describe your menu selections at the Beach Café Seaford.

Menu selections are fresh, modern and cater for all customers’ dietary requirements 

What trend are you loving at the moment?

I enjoy the trend that Melbourne at the moment has become more of a breakfast/brunch place. A lot of places and chefs are re-creating some old dishes from years gone by, and are now putting their own twists on them.

For those who aren't familiar with your restaurant, give us some insight into what makes you different.

Our venue is located right on the beach, and our greatest asset would be our view, combined with my wealth of knowledge about flavours, textures and balance. I aim to make our customers’ taste buds dance with pleasure.

Please tell us a little about your professional background?

I have been in the industry for 23 years and have owned cafes and restaurants in Melbourne.  I have also worked as a head chef in some of Melbourne’s top restaurants and function centres.

What is your style in the kitchen?

I'm a hands-on chef. I love to be on the tools.  People have often said to me that my style is large and in charge. I'm always up for a challenge.

What ingredient do you love using in your summer dishes?

I love to use roquette, berries and all stone fruits.  They all work well together, and are a delight and refreshing. I also like to use a lot of seafood, fresh fish and crustaceans.  I think that it is a complement, especially being on the beach.

What do your customers love about your menu?

I believe that the customers love the uniqueness of using fresh and local produce in my menu, and on my weekly specials.

What do you enjoy doing in your spare time?

I like to spend time with my kids and family.  I'm also a very keen fisherman.  I really enjoy fishing and look forward to the opportunity every time I get to go out on the water to wet a line.

What do you love most about what you do?

I love to create dishes, sauces and food in general.  I have a real passion for the industry.  I thrive in fast-paced, high-volume turnover and believe that once you have your preparations and organisation in place, you could face and produce many meals. We as chefs are like artists.  Our blank canvas is our plate; we create, design and put our own twist on that plate.

Any advice for aspiring chefs?

It is a very hard industry, and we never stop learning.  You have to learn to have a thick skin.  I abide by four rules that have helped me through my career: be impeccable with your work; don't take anything personally; don't make assumptions; and always do your best.