Jamie Laing – Head Chef, Maximilian's Restaurant
Chef of the week Maximilian's is an iconic Adelaide Hills foodie destination, known for its superb cuisine and serene location. Jamie, the Head Chef, has been running for the kitchen for the last 3.5 and has been a big contributor in enhancing the venues reputation and standing. I caught up with him just after he finished some shopping in the local markets for fresh ingredients.
Where did you learn to cook?
I started my apprenticeship at the Hahndorf Inn then spent some time at the Hotel Elliot before finishing my apprenticeship up at Airlie Beach.
What was it like up in Airlie, how was the food different up there?
It was definitely dynamic and fun to be a part of, but being fairly remote, the produce isn’t as fresh as you will get here in Adelaide.
Where did you go after Queensland?
I was the Head Chef at the Salopian Inn down at McLaren Vale for a while, and then eventually found myself here. I’ve been at Maximilian’s for 4 years now, and I’ve been Head Chef for 3 and a half years.
Why did you become a Chef?
I’ve always wanted to be a chef, my brother was a chef, and it’s just something I always wanted to do. I’ve never even thought about doing anything else, I love what I do.
What is your favourite cut of meat?
I’m a carnivore, I honestly love them all. The all have different characteristics and uses.
And your favourite cuisine?
Broadly speaking it would have to be Asian styles. I love the flavours, the smells, the sauces and stocks.
Favourite eating experience outside Australia?
It was at Jaan in Singapore, it’s one of the best restaurants in the world. It was a French influenced degustation, it was amazing I highly recommend it.
Why do you choose mybutcher?
You guys are always competitively priced and have great products. You’re always reliable and very good at filling special requests.
Maximilian’s is located at 15 Onkaparinga Valley Road, Verdun.
Contact them on 8388 7777 to make a booking.
#foodAdelaide #meat
I started my apprenticeship at the Hahndorf Inn then spent some time at the Hotel Elliot before finishing my apprenticeship up at Airlie Beach.
What was it like up in Airlie, how was the food different up there?
It was definitely dynamic and fun to be a part of, but being fairly remote, the produce isn’t as fresh as you will get here in Adelaide.
Where did you go after Queensland?
I was the Head Chef at the Salopian Inn down at McLaren Vale for a while, and then eventually found myself here. I’ve been at Maximilian’s for 4 years now, and I’ve been Head Chef for 3 and a half years.
Why did you become a Chef?
I’ve always wanted to be a chef, my brother was a chef, and it’s just something I always wanted to do. I’ve never even thought about doing anything else, I love what I do.
What is your favourite cut of meat?
I’m a carnivore, I honestly love them all. The all have different characteristics and uses.
And your favourite cuisine?
Broadly speaking it would have to be Asian styles. I love the flavours, the smells, the sauces and stocks.
Favourite eating experience outside Australia?
It was at Jaan in Singapore, it’s one of the best restaurants in the world. It was a French influenced degustation, it was amazing I highly recommend it.
Why do you choose mybutcher?
You guys are always competitively priced and have great products. You’re always reliable and very good at filling special requests.
Maximilian’s is located at 15 Onkaparinga Valley Road, Verdun.
Contact them on 8388 7777 to make a booking.
#foodAdelaide #meat
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