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360 Bar and Dining
George Diamond is an earnest cook who enjoys deconstructing dishes and flavours and piecing them back together in innovative ways. His sparkling career includes winning the Salon Culinaire Gold Medal for his five-course degustation in 1997, being promoted to executive chef de cuisine at Siggi’s in 1999, and cooking for Her Majesty, Queen Elizabeth II and The Duke of Edinburgh, Prince Phillip, during their visit to Brisbane in March 2002. These days he mans the stoves at 360 Bar and Dining as executive chef, with a menu which takes French or Asian approaches to traditional dishes.
Diamond caught his father’s passion for cooking. He remembers his father “cooking a lamb on the spit and getting all of us kids to take turns rotating it. We would pick-off the crispy skin and eat it… by the time it was ready to eat it would have no skin left.” When designing a menu Diamond aims to create memorable dishes with flavours that resonate long after the meal. “As chefs we are charged with the ultimate responsibility of creating an experience… a memory… something that can only be achieved by intensifying the flavours and textures to such a level that it incites an emotion.”