Professional Chef | Sydney | Australia
Who are you and where do you come from?
I am Giles Gabutina and I live in Sydney, Australia
When did you start working in a kitchen?
My first job in the kitchen was when I was 16.
Where does your inspiration come from?
Both my parents have inspired me to work hard, be creative and push the boundaries of what food can potentially become.
How would you describe your style of cooking?
I don't know how to describe my cooking as my inspiration comes from many chef's works, but I do love to focus on savoury sweets.
What is your favorite ingredient?
Eggs! So many possibilities with just one ingredient!
What is your favorite thing to cook?
Mum's filipino adobo. Although I can never make it as good as hers!
What is your favorite cuisine?
I love all foods equally; cant choose a favourite!
What is your advice to people who want to become a chef?
Stay driven, stay humble, always be open to new things! Above all, always have faith in your abilities and love what you do!
What is your ultimate food dream?
My ultimate food dream is to one day open up a casual/fine dining restaurant that celebrates my heritage and my background in pastry
Where are you working now?
Tetsuya's Restaurant in Sydney as an apprentice pastry chef.
Where do you see yourself in 1 year, 3 years and 5 years?
Over these next years I see myself working hard to achieve my food dreams, be open to learn from new experiences, meet new people and above all, enjoy and love every moment that comes!