Originally from Yorkshire, England, Executive Chef of The Earl of Aberdeen Coopers Ale House, Chris Sellors has had quite an extraordinary career prior to landing at The Earl of Aberdeen.
From 3 Star Michelin restaurants like Boyere in France and Gavrosh in London; which is where he met Roger Peters, who is his Head Chef at The Earl of Aberdeen; to cooking for The Queen and Billy Connolly in
From 3 Star Michelin restaurants like Boyere in France and Gavrosh in London; which is where he met Roger Peters, who is his Head Chef at The Earl of Aberdeen; to cooking for The Queen and Billy Connolly in
...London, Boris Yeltsin at The Kremlin and Madonna and three American Presidents in Manhattan.
He worked with Michell Roux for 8 years and was also involved with the television series ‘At Home with the Roux Brothers’ and the Roux Brothers’ range of cook books.
Chris has called Adelaide home for the last 20 years, in which time he’s worked at the Hyatt, The Earl of Leicester and was involved in the set-up of The Tap Inn, before settling into his current Executive Chef role at The Earl of Aberdeen 3 years ago.
Where did you learn to cook?
I started cooking at the age of 11, when I got my first after school and weekend job at a small bistro in Scotland. I then went onto catering school at Stratford on Avon, full time for 3 years.
What keeps you motivated and inspired?
I’ve always treated my workplace as if it was my own business. So, I naturally feel completely part of it and passionate about it.
Why did you become a chef?
I always loved cooking and our parents always encouraged us to do what we enjoy and follow our passions.
If you weren’t a chef, what would you be doing for a living?
I’d probably be a butcher. I love getting whole joints in and cutting them up myself. Or I might be a carpenter or brickie.
What’s your favourite cut of meat?
I love a really good quality rump steak, served with chips, béarnaise sauce and a coin of garlic butter.
And your favourite cuisine?
Oh, that’s really tough. I love all food. If I have to narrow it down, I’d have to say Chinese. I adore dumplings.
Favourite ingredient to work with?
Beef
What are your pet peeves in the kitchen?
Definitely people standing around doing nothing. It doesn’t happen much in here.
Favourite eating experience outside Australia?
I’d have to say it was when I was cooking at The Kremlin. We were treated to a typical Russian meal at the Kremlin. Caviar, borsht and vodka were plentiful. It was all completely laid on, we were treated like Lords.
Who in the world would you most like to cook a meal for?
Well, if my father was still here, I’d really love to cook for him again.
Why do you choose mybutcher?
I’ve known Tony since he had his butcher shop at the Arkaba Shopping Centre and have been using mybutcher ever since. I’ve put his schnitzels into every place I’ve worked.
He worked with Michell Roux for 8 years and was also involved with the television series ‘At Home with the Roux Brothers’ and the Roux Brothers’ range of cook books.
Chris has called Adelaide home for the last 20 years, in which time he’s worked at the Hyatt, The Earl of Leicester and was involved in the set-up of The Tap Inn, before settling into his current Executive Chef role at The Earl of Aberdeen 3 years ago.
Where did you learn to cook?
I started cooking at the age of 11, when I got my first after school and weekend job at a small bistro in Scotland. I then went onto catering school at Stratford on Avon, full time for 3 years.
What keeps you motivated and inspired?
I’ve always treated my workplace as if it was my own business. So, I naturally feel completely part of it and passionate about it.
Why did you become a chef?
I always loved cooking and our parents always encouraged us to do what we enjoy and follow our passions.
If you weren’t a chef, what would you be doing for a living?
I’d probably be a butcher. I love getting whole joints in and cutting them up myself. Or I might be a carpenter or brickie.
What’s your favourite cut of meat?
I love a really good quality rump steak, served with chips, béarnaise sauce and a coin of garlic butter.
And your favourite cuisine?
Oh, that’s really tough. I love all food. If I have to narrow it down, I’d have to say Chinese. I adore dumplings.
Favourite ingredient to work with?
Beef
What are your pet peeves in the kitchen?
Definitely people standing around doing nothing. It doesn’t happen much in here.
Favourite eating experience outside Australia?
I’d have to say it was when I was cooking at The Kremlin. We were treated to a typical Russian meal at the Kremlin. Caviar, borsht and vodka were plentiful. It was all completely laid on, we were treated like Lords.
Who in the world would you most like to cook a meal for?
Well, if my father was still here, I’d really love to cook for him again.
Why do you choose mybutcher?
I’ve known Tony since he had his butcher shop at the Arkaba Shopping Centre and have been using mybutcher ever since. I’ve put his schnitzels into every place I’ve worked.
RSS Feed