'Flavour and passion are a priority over career'

 A Culinary Journey with Chef Gary Mehigan

Chef Gary Mehigan, a household name in the culinary world, is best known for his role as one of the judges on Australian MasterChef. With a rich history rooted in classic French cuisine and a profound appreciation for diverse cultures and culinary traditions, Chef Gray's journey in the kitchen has been nothing short of extraordinary. His dedication to the craft, passion for food, and commitment to sustainability make him a leading voice in modern gastronomy. 

What inspired you to pursue a career in the culinary world?

Chef Gary attributes his culinary aspirations to his grandfather, who was a chef and lecturer. He reminisces, "He had retired, tended his lovely garden, and always cooked delicious things for myself and my sister. I realised he was always happy, very much a people person, and very engaged with everything he did, and food expressed it perfectly for him." His grandfather's advice during his training and his first job at The Connaught hotel in London were pivotal moments in his career. "I think he was very proud," he recalls fondly.

The Journey of a Chef

Reflecting on his career, Chef Gary describes it as "a hellava ride!" He worked tirelessly over the years to perfect his craft, earning respect and establishing his reputation. He recalls his early years in the kitchen with "a mixture of fondness and dread" and notes, "I still rely on the techniques and lessons passed down to me by a bunch of equally hardworking and passionate chefs." His culinary journey also included embracing the business side of restaurants. “I certainly realised very early on, that you and you alone set the tone in the business; it’s up to you to inspire people to excel and achieve the best.”

What emerging trends in the culinary world are you most excited about right now?

“I’m loving the return of highly technical dishes and techniques that you wouldn’t dream of trying to replicate at home. It allows the chef and restaurant to push some boundaries and create incredible dining experiences and complex dishes” he expressed.

He acknowledges that trends in the culinary world often change rapidly, largely driven by social media. “A lot of these I haven’t seen for 30 years but like fashion, art and music is cyclical. It's great for me as it’s familiar and well practised so easily translates into the food I cook when I need to impress. In terms of trends they are hard to predict, social media of course drive much of this and it changes very fast. In the longer term, the good stuff sticks, and the fads come and go," he adds with a sigh of relief.

Can you walk us through your creative process when developing a new recipe or dish?

When developing a new recipe, Chef Gray relies on spontaneity and inspiration. "I constantly gather recipes and ideas, jot them down, or take photos. Season plays a big part in decision-making as well as what I’m loving to eat at that time." He notes that he often starts with a flurry of ideas, listing out about 20 concepts, and then refining them into a cohesive dish. "I also have a terrible habit of changing things at the 11th hour!" he admits with a chuckle.

Share some significant challenges that you’ve faced in your career?

Chef Gary speaks candidly about the obstacles he has encountered, including a tough split with his first business partner. He explains, "A downturn in business, substantial losses... Stress does terrible things to your relationships and health." With the guidance of a good friend, he learned to compartmentalise his challenges, “The problems you can’t change are a distraction and destructive. Leave them alone and put your attention on what you can change. When you regain perspective and focus, it’s amazing what you can achieve," he reflects.

How has your experience on television shows influenced your approach to cooking?

Chef Gary remarked, “MasterChef was a game changer for all involved: production, the three of us, and the contestants. Along with two series of Masters of Taste, ‘Family Table’ opened my eyes as a professional chef to the pure joy of home cooking.” He emphasised that when "flavour and passion are a priority above career, professional standing, recognition, profit, etc., amazing things happen." Reflecting on the impact of the COVID-19 pandemic, he noted, “Covid and seemingly endless lockdowns taught many of us once again how utterly brilliant people can be given time and encouragement.”

He reminisced about some unforgettable moments on the show, saying, “Having guests like Prince Charles, now King Charles, on MasterChef.I interviewed Camilla Parker Bowles for goodness sake! How wild is that?” He also recalled the Dalai Lama, who moved contestants and judges to tears with his “aura, kindness, and humour.” The list of notable guests includes Julia Gillard, the former Prime Minister of Australia, and culinary icons like Heston Blumenthal, Marco Pierre White, Nigella Lawson, Jamie Oliver, and Gordon Ramsay. “It was an incredible time in our lives. Never to be forgotten,” he reflected.

How would you describe your culinary philosophy, and how does it reflect in the dishes you create and the restaurants you work with?

Chef Gray describes his culinary philosophy as rooted in classical French cuisine, stating, “I’m a classically trained French chef; this is where my heart lies. It’s a gorgeous cuisine of beautiful ingredients cooked with the highest culinary techniques. It can be opulent and extravagant and, at the same time, born out of simpler, harder times.” His travels have expanded his culinary repertoire, drawing inspiration from the diverse cuisines of India, Japan, Korea, Thailand, Vietnam, and Malaysia.

Is there any particular theme and recipes you have chosen for the Masterclass at the Phoenix Mall of Asia? What inspired you to choose them?

“The brief was simple: dessert, eggless, and use Baileys if you can.” He chose to demonstrate Tart Tatin, calling it “the best apple pie you’ve ever tasted with a delicious whipped salted caramel, Baileys & chocolate ganache,” he shared. 

What role do you believe sustainability should play in modern cuisine, and what steps do you take to incorporate sustainable practices in your cooking?

Sustainability is a pressing concern for Chef Gray, who believes chefs play a critical role in promoting eco-friendly practices. “We are at a difficult crossroads in the health of our ecosystem. We all have the opportunity to make a difference, so where we can, we should,” he urged. He advocates for buying local, seasonal, and sustainable produce, emphasising the need for a shift in consumer habits. “A major shift is coming; it’s whether we choose to make changes now or have it painfully forced upon us in the future. We need a champion and a war cry for change,” he stated passionately.

What advice would you give to aspiring chefs who are looking to make a mark in the culinary world?

For aspiring chefs, Chef Gary offers practical advice: “Spend a month working in a kitchen before you commit to college or training. Get a feel for the environment and pace of hospitality. See if you really like it!” He emphasises the importance of finding a mentor and remaining curious, saying, “Find something you love to do. Also, seek out a mentor who will guide you and teach you, and in return, be diligent, honest, and reliable. Finally, remain forever curious.”

How have different cultures and cuisines influenced your cooking style, and are there any specific dishes or ingredients that you’re particularly passionate about?

Chef Gary's travels have profoundly influenced his cooking style. He shared, “Every experience is an opportunity to add something to my repertoire. Folding a dumpling, making a bread, learning a new dish always makes me smile.” He recounted a recent experience in Kochi, where he enjoyed a home-cooked meal that left a lasting impression. “The mutton pidi in the centre of the table was a knockout. Little steamed dumplings of rice and lotus seed flour (pidi) were soft and yielding, sitting in delicate mutton gravy with flavours of coconut, star anise, and cinnamon. I was in heaven!”

You have conducted a masterclass here before at the Phoenix Mall of Asia. How was your experience?

Having conducted masterclasses at the Phoenix Mall of Asia before, he praised the organisation and professionalism of the event. “Brilliantly organised as expected, with the kind of presentation and professionalism you rarely experience. I loved the big screens so everyone can see every detail of the masterclass,” he said. “Well done, Phoenix Mall of Asia. See you again soon!”

Are there any upcoming projects or new ventures that you’re excited about?

Looking ahead, Chef Gray is excited about his future projects. “On my return to Australia, I’m going to enjoy a well-earned break! Spend time with the family, walk Fergus, our gorgeous Great Dane, and get stuck into the garden. It’s spring, so I’ll be planting vegetables, trimming, pruning, and weeding!” He also mentioned an Asian concept at Melbourne airport that is “building momentum,” along with plans for a food tour in Vietnam with Matt Preston in October and a research trip to Hong Kong and Taiwan in November.

He hinted at new ventures in India, saying, “Matt, George, and I have had some low-level talks with potential partners regarding a couple of concepts in India. Something we said we would never do, but the winds of change are upon us… stay tuned!”

Chef Gary’s passion for food, dedication to sustainability, and commitment to sharing culinary knowledge continue to inspire both aspiring chefs and food lovers around the world.

Nikita Meshram

BW Reporters