Hi Andre, thanks for having us. First, we wanted to ask you how would you describe your venue if it was a person?
Charming, elegant and open to any type of friendship.
We can already sense your love for the Vic Park Hotel. What excites you the most about this venue?
The food quality, the ingredients, the love and the passion in our plates. We have built a happy and friendly atmosphere with good food.
What’s your go-to in terms of food?
Any type of barbecue from meats to vegetable. BBQ is my favourite dish to cook because it’s about sharing, we never eat it alone. It’s also a happy environment.
Where do you get your inspiration from when you design a new menu?
My background (Brazil) and places I have visited…There’s something about travelling I can’t really describe but it stays with me forever. I have a good memory when it comes to places or childhood memories. The combination with fruits and savouries on the dish , citrusy seasoning and fresh herbs on top of meats and fish are some examples from my inspirations.
If you could describe the philosophy behind your cooking, it would be…
Where simple is more. My philosophy is to show simplicity with good quality and a touch of love in small details.
What is your hero dish at the moment?
My hero dish for now is definitely the Brazilian rump cap, topped with chimichurri, a sauce made from fresh herbs olive oil and vinegar.
We would love to learn how you ended up into cooking? What’s your story?
I’ve always loved food and eating so I believe I just wanted to satisfy my soul for started. It was definitely in my family blood: my mum used to drop my young brother and I over to our grandmother’s house so she could look after us while my mum was working. My grandma was Portuguese and she was selling her homemade food to families in the area. We used to hang out a lot in her kitchen and the memories of the smell and taste of her food are still living in me. Cooking has always been a reason to share love.
Hangover cure? Bacon & cheese toastie
Coffee – Black or white? Black
3am “on the way home” feed? Pizza
Drink of choice? Whisky (green label more specifically)
One food you can’t stand? Liver
Andre – Thanks for having us. Let’s cheers to your nomination for the Best Chef of the Year at the AVIES (AusVenueCo Award) and good luck for the finale!
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