Josh De Haas - Executive Chef, Cremorne Hotel
Lamb rump served with baba ganoush, grapefruit segments, dukkah, labne and pomegranate dressing.
Favourite place to eat in Adelaide?
Press* Food and Wine
Favourite cut of meat?
Gin and Tonic
What do you like to do in your spare time?
I like going to the gym, playing golf and travelling
Where did you learn to cook?
I did my apprenticeship at The Lion
What keeps you motivated and inspired?
The challenge of not becoming stagnant, by always changing things up and of course keeping our customers happy.
Most embarrassing chef moment?
Probably when a watermelon fell on a wedding cake… We managed to do a pretty good repair job so nobody knew.
Why did you become a chef?
I come from a family of chefs. Really, I fell into the industry, loved it and stayed.
Why do you choose mybutcher?
Consistency and quality of product and also, the offer of new products.
#chef @CremorneHotel #Adelaide