Meet Chris Esson, Head Chef of The Feathers Hotel.
He has been an important part of the recent renovations at this iconic venue. Chris is passionate about cooking with his new Josper Charcoal Oven – using quality local produce, which is perfectly reflected in the new menu at The Feathers Hotel.
He has been an important part of the recent renovations at this iconic venue. Chris is passionate about cooking with his new Josper Charcoal Oven – using quality local produce, which is perfectly reflected in the new menu at The Feathers Hotel.
Favourite Dish on your current menu?
All the Josper cuts – we’re using the highest quality meat cooked in our Josper Oven which gives the meat a unique smoky flavour that is second to none.
Favourite place to eat in Adelaide?
Crafers Hotel
Favourite cut of meat?
Scotch Fillet
Favourite drink?
Jack Daniels on the rocks….
What do you like to do in your spare time?
Dirt bike riding…. drinking Jack’s
Where did you learn to cook?
I learnt the most at The Belair Hotel and The Grange Hotel. I was trained well in all areas pretty quickly, rather than spending the first year doing dishes.
What keeps you motivated and inspired?
I’ve found over the years that changing venues helps to keep things from going stagnant. Currently, I’ve got great employers who foster a collaborative environment, are passionate about quality and what they’re doing and who treat their staff well. Having the right fit out, quality equipment and suppliers that are also passionate about quality and service are also motivating factors.
Favourite Cuisine?
Modern Australian – because we can take the best out of each cuisine and put our own twist on it and truly make it our own.
Why did you become a chef?
I decided to do a traineeship through school, because I didn’t enjoy school that much and doing the traineeship meant spending less time there.
Why do you choose mybutcher?
Quality, competitive price and customer service that goes above and beyond.
#adelaide #thefeathers
All the Josper cuts – we’re using the highest quality meat cooked in our Josper Oven which gives the meat a unique smoky flavour that is second to none.
Favourite place to eat in Adelaide?
Crafers Hotel
Favourite cut of meat?
Scotch Fillet
Favourite drink?
Jack Daniels on the rocks….
What do you like to do in your spare time?
Dirt bike riding…. drinking Jack’s
Where did you learn to cook?
I learnt the most at The Belair Hotel and The Grange Hotel. I was trained well in all areas pretty quickly, rather than spending the first year doing dishes.
What keeps you motivated and inspired?
I’ve found over the years that changing venues helps to keep things from going stagnant. Currently, I’ve got great employers who foster a collaborative environment, are passionate about quality and what they’re doing and who treat their staff well. Having the right fit out, quality equipment and suppliers that are also passionate about quality and service are also motivating factors.
Favourite Cuisine?
Modern Australian – because we can take the best out of each cuisine and put our own twist on it and truly make it our own.
Why did you become a chef?
I decided to do a traineeship through school, because I didn’t enjoy school that much and doing the traineeship meant spending less time there.
Why do you choose mybutcher?
Quality, competitive price and customer service that goes above and beyond.
#adelaide #thefeathers
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