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Pure South’s head chef divulges where to find the best Japanese and what he thinks of the naked chef.
Pure South’s Head Chef Andrew Roscouet began his culinary career as an apprentice in the UK Channel Islands at Hotel L’Horizon in Jersey. From here it was off to Scotland before making the move to London. Andrew worked at The Savoy Hotel for two years before leaving to work for their sister restaurant, The Berkley Hotel in Knightsbridge. After a year under the consultancy of Albert Roux at Amsterdam’s five-star The Grand Hotel, Andrew made his way to Melbourne and the Hotel Sofitel. Various and well respected positions around Melbourne led to his current position as head chef of Pure South.
Andrew’s first food memory is not a pleasant one, but of his mother feeding him brussel sprouts. His favourite way to spend a day off is a game of golf followed by a nice lunch with his son and partner, finished off with an evening in St Kilda. His favourite restaurant is Japanese eatery Kenzan for its lovely fresh and innovative cooking. Chef’s he looks to for inspiration include Marco Pierre White and Albert Roux. His pearl of wisdom to us cooks at home: “Always use the freshest ingredients and never be scared to cook naked – your partner will love it.”... Read more.