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Chef's Table

Chef's Table

Posted on 13 July, 2016

Pictured left to right: Iain McCombe, Geoff Toussaint-Hayes, Brian Meade, Laurence Griffen, Daniel Ridgway, Adam Hall, Garry Kindred, Andrew Fraser, Kim Chilcott, Brad Whittaker, Jeromy Allen, Dan Smith. 

Whilst most chefs’ primary focus is centred on running successful restaurants, establishments and kitchens, these often humble and focused individuals lack networking opportunities regionally.

GCCEC Executive Chef, Garry Kindred decided to create a forum in the hopes that other industry peers would continue the discourse and go on to host their own Chefs Table on an annual basis at nearby properties, for  years to come.

“This is the first (Chefs Table) and I would like to see where this goes. I hope other chefs will embrace it and look to expand the network to include sous chefs next year,” Garry Said.

“Starting something is never easy but if we get the ball rolling and generate momentum, then I see this event flourishing.

The Gold Coast is fast becoming a burgeoning region that is rising in culinary stature. With a food culture fast becoming a hallmark of the overall experience associated with a city famous for fun, the largely trendy metropolis is acquiring an appetite for quality cuisine and for venues that cater to meet high standards.

GCCEC’s food philosophy is steeped in challenging and indeed changing the thinking of conventions and catering alike. Producing a la carte cuisine is certainly not the ordinary for convention centres but it’s the very foundation and reputation that Garry and his team have established.

Humble Garry “didn’t want to make (Chefs Table) pretentious” telling his team that the event was not centred on the food.

“The food I asked our team to create was honest, fresh and simple. And whilst food binds us as human beings, this table was about bringing like-minded professional together.

“We are all so busy, so it was great to catch up with old colleagues and at the same time it allowed the group to meet with some counterparts for the first time.

“I found it reassuring that chefs for other properties that vary in size and the number of covers they cater for ultimately share similar issues and challenges,” Garry said.

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What Our Clients Say

I have conducted two major formal dinners at GCCEC for approx 700 people each time, the more recent of these being held in March 2015. I am completely satisfied with all aspects of working with GCCEC and their performance in presenting our function. They were completely professional and were willing to do things exactly the way I wanted them done, even meeting some unusual requirements. When I requested to make layout changes only hours before the dinner the request was accommodated immediately and with professional ease. The dinner was an alternate drop three course full service meal with drinks package, and it was without a doubt the best formal dinner I have ever attended. I have managed many similar dinners in the past but this dinner achieved by far the best result, it was the easiest to organise and to then manage on the night. Our GCCEC functions manager was a competent and willing professional who achieved an absolutely flawless event. I am still trying to understand how the catering staff were able to prepare almost 700 perfectly cooked and presented meals and get them to the tables whilst still hot. An excellent event perfectly presented by cheerful and competent professional staff.

Bruce Schmidtchen
Chairman, 5RAR Assoc Inc 50th Anniversary Reunion Committee

We have held our major event, the Conference of Major Superannuation Funds (CMSF), at the GCCEC on six occasions since it opened in 2004. Through holding our event at the GCCEC we have established a terrific relationship with the venue. Each and every staff member works tirelessly to ensure that our event is run to the highest calibre. Any task, no matter how little or large is undertaken to ensure our expectations are met and our event is delivered successfully.

AIST Events Team

It’s the small things that make such a big difference. My organisation has held its conference annually at GCCEC since 2008, during which I’ve experienced unparalleled service. I continue to be amazed by the dedication, friendliness and professionalism of all staff – be it sales and event management to back of house and floor staff. They know my event inside and out, making the experience seamless. I have thoroughly enjoyed each and every conference I’ve held here!

Marika MacKenzie
Communications Manager, Optometry Queensland Northern Territory

You guys did it again! It is such a pleasure to work with a dedicated, proactive and friendly team. Your can-do attitude, your attention to detail and your willingness to try something new all help to make our lives easier and to keep our event fresh and interesting. Once again, the food was superb and the level of service provided by everyone at the centre was exceptional.

Julie Hood
Director Events Australian Petroleum Production & Exploration Association

There is no doubt that next time we need to be ‘creative’ on the Gold Coast; the GCCEC is the only venue we’d choose. No matter how difficult or unusual our demands prior to the event, nothing proved impossible for you and during the conference your professionalism and attention to detail ensured that everything ran without a hitch enabling us to focus properly on the job in hand. Last, but not least, the catering was superb!

Greg O’Neil
General Manager - Rural Merchandise CRT Rural Supplies