The new executive chef of The Peninsula Manila is no slouch when it comes to the kitchen. Chef Richard Green earned two master degrees and spent the first half of his culinary career in Australia before heading out into the world. He spent some time perfecting his art in beautiful places such as Fiji, Scandinavia, Russia, Saudi Arabia, and Qatar to name a few. And now he is the executive chef at one of the most prestigious hotels in Manila.
Executive Chef Richard Green
It’s not every day I get to spend time with an executive chef in one of the most posh hotels in the Philippines. While I was helping myself to some excellent food made by Chef Green (such as the Australian Beef tenderloin, red wine, and bush tomato jus with mini herb damper) I asked him questions regarding his career, Australia, and where it all began. And of course all of that in between bites as it’s not proper to speak with a full mouth.
Australian Beef tenderloin
When did you know you wanted to become a chef?
Chef Richard Green: “When I had a choice in school to do either home economics or woodwork and I realized all the girls did home economics so I was the only boy in the class. Which worked out well and I just found that I had a knack for doing it. I also spent a lot of time in the kitchen with my mother. And yeah, food gives you a creative outlet. It’s art; it’s a different form of art.”
What makes Australian cuisine distinctly Australian?
“I’ve been asked so many times about Australian cuisine. We’re 250 years old. You take a family in Melbourne and you see that they’re Greek heritage. And the food that they are serving you at lunch is Greek influenced. But it’s not, it’s Australian influenced because that Greek family is third generation Australian. That’s Australian food. It’s Lebanese with a little bit of Vietnamese, with a little bit of Chinese, a little bit of Italian, and Greek fused together in this food.”
If I had just one day in Australia, where would be a good place to eat?
“Wow. Really good question, I’ve never been asked that before. Uhm, wow…my Mum’s place.”
Ah, good answer. [I wasn’t expecting that.]
[Laughs] “Always…always said that my Mum had the best restaurant in Australia.”
Your mother has a restaurant?
“No, no. I call my Mum’s house a restaurant. I’d invite you to my Mum’s place for lunch.”
I’ve always wondered. You as a chef, what do you cook at home?
“Barbecue, sausages, mashed potato, lasagna, spaghetti Bolognese, anything that is simple. Comfort foods. My wife is English and my family loves comfort food. Barbecue, for me, is synonymous with Australia. And if you’re gonna say what symbolizes food in Australia I would say barbecue. We do a lot of barbecue, just comfort food. When I’m at home, I don’t want to spend all my time in the kitchen because I want to spend it with my family.”
How do you keep in shape? I mean you’re around food all the time.
“How do I keep in shape…[laughs]. You have to be careful with your health. You can over indulge in all the wrong foods. Which is not good for your health and you just have to be careful. We have to make sure you drink the right fluids. You eat the right foods and you do it in moderation. Food is all about moderation. It’s the same as drinking wine – moderation.”
Tim Tams: an authentic Australian dessert, like the flavors of Ferrero Rocher in a tastier, larger size
For budding chefs, what advise can you give them?
“Cook from your heart. I’ve always said to people the reason why people say their Mum is the best chef in the world it’s cause she cooks from her heart every time. I can tell the difference between food that has been cooked from here [points to his heart] and food that hasn’t.”
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The Peninsula Manila starts its 2014 culinary events with a celebration of Australian cuisine prepared by the hotel's very own Australian-born Executive Chef Richard Green. Savor the best of Aussie cuisine in "Tasting Australia" until January 26, 2014. Tasting Australia features festive buffets in Escolta, a la carte selections in Old Manila and The Lobby, exotic poolside barbecues, Australian wines and beers, and special club music mixing at Salon de Ning by Aussie DJ Callum. 'Aussie Barbie by the Pool' happens on January 24 and 25 (Friday and Saturday), for P1,650++ (adult) and P950++ (children under 12).
For inquiries or reservations, please call (63-2) 887 2888 or e-mail: diningpmn@peninsula.com.
