‘F&B is more than a career, it’s my life’

Internationally renowned Chef George Calombaris has made an indelible mark among his fans through his exceptional persona as a culinary entrepreneur and influencer. Along with his continuous initiatives to redefine the future of food and dining through his cuisines, television presence or advocacy of the industry, he has emerged as a respected figure in the global culinary community. He first gained widespread recognition as a judge on the popular television show MasterChef Australia, where his culinary expertise and charismatic personality captivated audiences. Beyond television, Chef Calombaris is known for his successful restaurant ventures, including the acclaimed Hellenic Republic and Gazi, which showcase his commitment to elevating Greek cuisine. Excerpts from an exclusive interview: 
 

How did you passion for the food and beverage industry?

For me, food and beverage is more than just a career – it’s my life. I’ve been fortunate to have received countless opportunities and created numerous memories. Over the past 27 years, I’ve encountered many remarkable individuals and experienced extreme highs along with valuable lessons. I’m deeply grateful for the chance to bring joy to others through my culinary creations.

How would you describe your cooking style, and what influences have shaped it over the years?

My cooking style is constantly evolving. At its core, it is guided by key principles: sustainability, exceptional flavour and a deep respect for the people involved in bringing food from farm to table. While my cuisine is rooted in Hellenic traditions, it is always dynamic and forward-thinking. I believe in continuously dreaming and pushing boundaries, with every mistake serving as a valuable lesson. This approach allows me to honour the past while embracing innovation.

Share the inspiration behind your restaurants and how you ensure each concept remains unique and successful.

I’ve had the privilege of opening numerous restaurants over the years, and I’m excited about future ventures. One crucial lesson I’ve learned is that a restaurant must embody your essence – it should reflect your personal touch and authenticity. Surrounding yourself with exceptional people is vital, as they are the foundation of success. My inspiration comes from a blend of knowledge, travel experiences, childhood memories, and a deep passion for what I do. By staying true to these elements, each concept remains distinct and thrives.

Are there any dishes from your menu that you are particularly proud of, and what makes them stand out?

As dishes constantly evolve and develop over time. While I take pride in many creations, what I’m most proud of is the team of talented individuals who have worked with me. Seeing them go on to achieve great things in their own right is a testament to the impact of our collective efforts. Their success is a true highlight for me.

What are some of the biggest challenges you’ve faced in the restaurant industry, and how have you navigated them?

Rising costs and operational hurdles are among the toughest issues we face. To navigate these, it’s crucial to surround yourself with talented individuals who excel in areas where you may not be as strong. Thorough preparation and detailed planning are essential – knowing your numbers and being proactive can make the difference. Mistakes and challenges are inevitable, but they offer valuable lessons that drive growth and innovation.

How has your role on TV shows impacted your career?

It has been a fantastic platform for sharing my passion for food and presenting myself to the world in a way that reflects my true self. It allows me to connect with audiences and showcase my culinary vision. But it’s important to remember that not everyone will resonate with you, and that’s perfectly fine. I’ve learned to focus on my values and not be swayed by critics or detractors. I remain committed to my beliefs and continue to stand strong in the arena, embracing both the challenges and opportunities that come with public exposure.

What current food trends are you most excited about?

I don’t closely follow trends, but I’m inspired by what my peers are doing and the emerging talent that emphasises flavour and traditional techniques. I’m excited about growing focus on local, seasonal and ethical ingredients. While trends may come and go, the core of our business remains the pursuit of deliciousness. These shifts towards more mindful and sustainable practices are shaping the future of dining and encouraging a deeper connection to the food we serve.

Any upcoming projects or ventures you are excited about?

I’m thrilled about my new ethical cookware range, BLU and am deeply involved with global platform, Culinary Wonderland, designed for food enthusiasts to explore and celebrate diverse culinary experiences. 

Saurabh Tankha

BW Reporters The author is the Editor at BW HOTELIER.