Julian Robertshaw
With over 15 years Global experience within the hospitality industry, Julian Robertshaw is synonymous with culinary culture. Since 2021, Robertshaw has been collaborating with the Gaggenau customer experience team to produce exquisite dishes.
Tell us a little about your background and experience in the industry.
I was very fortunate to get an apprenticeship through HGT which then placed me in venues like the Grand Hyatt to hone my skills. Moving around Melbourne’s restaurants – Cerabaonas, Fenix, Lynch’s, to regional wonders like Cosey Corner in Daylesford and Craigs in Ballarat the culinary journey continued at Hamilton Island’s prestigious Beach House before I found myself on the other side of world in China to open hotels for Ritz Carlton and Starwood. The 8 year overseas experience provided vast cultural and culinary learnings, but also planted the seed of ‘missing home’. Now settled back home, I spent the last 7 years at Melbourne Racing Club as the Executive Chef and now as Culinary Director for Dean and Mcpherson.
What inspired you to become a chef?
I fondly recall the diversity of food my mother used to cook for us and all the cooking lessons she attended. My brother also worked in kitchens where I would get weekend work as a kitchen hand. Being in the heart of the kitchen, I loved the buzz and the late hours. My passion for spending time in the kitchen grew from there.
What is your favourite culinary memory?
Dining at Paul Bocuse restaurant in Lyon and equally as good having a staff meal at the Roux brother’s The Waterside Inn.
What was something new you cooked during the COVID lockdowns?
I really got into experimenting with Korean cuisine during the COVID lockdowns and loved using a Teppan to get truly authentic results.
What cuisine gives you joy to cook and why?
I would have to say Spanish is my go-to cuisine, I like the sharing style of tapas and the rich flavours behind a perfect paella.
How and where do you get your inspiration?
Social media, TV, Books and the markets. I truly enjoy trying new places and eating at different restaurants, it is important to see, taste and experience different flavours. I always try to keep on trend with my team, listening to their ideas, as well as taking inspiration from their varied experiences.
Most underused food?
Flat beans (runner).
What is going to be the next big thing in the food world?
Its nearly all been done – honestly, I think we will go back to basics and hero the produce we are very fortunate to have on our doorstep.
When it comes to designing your own personal kitchen, what are the must-have elements?
When designing my own kitchen, the combi-steam oven is a must. Gotta have a combi-steam oven. Paired perfectly with a vacuum drawer, multi zone induction cooktop and a wok burner. Tucked away in a butler’s pantry to make entertaining easy you will find a steam oven and a warming drawer.
What trends are you noticing with wine and food pairings?
Well, a lot of food is now being paired with Cocktails which makes a lot of sense, new world wine is making headways and the pairings are very interesting.
What can you tell us about “TOTE Bar and Dining”?
I loved being able to open a restaurant, building it from the ground up. We feature dry aged meats and an in-depth wine list, as well as creative cocktails. Handmade plates, a well-appointed dining room, private dining, and a sunlit northern terrace makes it very unique. The original heritage building creates an experience like no other: architecture and hospitality combined.
As Culinary Director for “Dean and McPherson” where do you draw inspiration from?
We have some amazing produce here in Victoria, so I look forward to showcasing what the region has to offer. Partnering with RASV at their new Victoria Pavilion at the Melbourne Royal Showgrounds we aim to provide our members and guests a memorable dining experience.
What drew you to move from being an Executive Chef to a Culinary Director?
Sometimes your vision needs to be more than just on a plate, it’s about the entire dining experience.
What does Culinary Director mean to you?
Taking something that started as a seed or suckling and seeing how it can be evolved into a culinary masterpiece. Taking the journey of food exploration from the origins all the way through to the plate placed in front of the dining guest. For me, exceeding expectations is my first and foremost priority.
It’s the Last Supper – what do you eat?
Flower Drums’ Crab Omelette.
Why are these elements important for you?
Being able to cook a variety of dishes at the same time is paramount. It is what we do naturally in a commercial kitchen and now Gaggenau have these amazing appliances in the market – why would you settle for anything else?
If you could eat at any restaurant in the world, where would you go?
El Celler de Can Roca.
Is there one food that you’re secretly obsessed with having at home?
I always have a triple cream brie hidden away.
What inspires you to collaborate with Gaggenau?
The sleek design and functionality of the equipment, I feel like I’m in a commercial kitchen that’s had a makeover.
