Having worked on three continents, Alan Desouza is a highly experienced international chef who, at the helm of 1907 restaurant in Perth, is leading the fine dining scene in Western Australia.
About Alan DesouzaAlan’s career began in the kitchen of the Taj Hotel in Mumbai, before moving onto the Taj Exotica resort in Goa. Craving international experience, Alan then took a post in Dubai at the five-star Fairmont Hotel. In this role Alan worked across the hotel’s 3 restaurants and gained valuable fine dining knowledge.
From here Alan’s journey took him to London to work at Gordon Ramsay’s Maze restaurant with executive chef Jason Atherton. Although this role was highly challenging, with intense long hours, Alan says this disciplined environment “made me the chef that I am today”.
Alan’s next career move was to Australia with a position at the Opus Restaurant within The Richardson 5 star boutique hotel in Perth. Seeking experience with larger venues, Alan then took on his first head chef position at the Red Herring in Fremantle. With a 240 seat restaurant, here Alan catered for many high profile weddings and functions.
However with his heart in fine dining, in 2011 Alan returned to his professional roots with the position of head chef at 1907. Here Alan has created an exciting, modern menu building upon 1907’s great reputation and developing a strong following with its discerning clientele.
Under Alan’s guidance 1907 has been awarded 1 hat in the Australian Good Food Guide; 1 star in the West Australian Good Food Guide; as well as receiving the Best Fine Dining Restaurant in both the Restaurant and Caterer Awards for Excellence in 2012 and the Premiers Award in the Gold Plate 2013.
Alan has kindly shared with us his recipe for Free range braised pork belly, chorizo puree, yabbies and crackling with Flowerdale Farm petite vegetables and flowers. View this and other fantastic meal ideas in the recipe section of our website.