Frank McWilliams was just 15 years old when he began his career in Pastry under Master Baker Gunther Uellendahl at the German Cake Shop in Hahndorf, a small town in South Australia.
After completing his four-year apprenticeship, Frank moved to the Conrad International Hotel at Jupiter’s Casino on the Gold Coast.
Frank continued to work in pastry both in Australia and overseas until 1995 when he
joined the Magill Estate restaurant in Adelaide. Under Ali Seedsman he was encouraged and helped to expand his cookery skills by working in their entrée section.
Frank moved to Henley on Sea, a café brasserie to become their Head Chef. He stayed for a year and a half before Genevieve Harris, Chef and Owner of Nediz offered him a position. Frank had heard about Genevieve when he worked with Ali and decided that he wanted to work with her. Frank says that Genevieve is a wonderful teacher who leads by example. “I have learned so much here, mostly about balancing flavours, in dish construction and in menu planning.”... Read more.
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