German born Hans-Georg Ogrissek’s earliest memories are of his mother’s garden, with its abundant berries and flavoursome vegetables. This passion for fresh produce has led Hans on a worldwide journey which now sees him as Head Chef in the Modern Australian Restaurant Petite Mort in Perth WA.
About Hans-Georg Ogissek
With siblings in hospitality, Hans was exposed early to vibrant kitchen atmospheres. At 15 years of age Hans was too young to start an apprenticeship in Germany and commenced applying for opportunities in Austria. Here he undertook his apprenticeship in the 4 star Hotel Alpenblick, where he progressed onto the role of Demi Chef the Partie.
Aiming to improve his English language skills, Hans then moved to England where he worked at the 5 star hotel The Grove. During this time Hans struck up a friendship with an Australian from Perth, who would later inspire him to travel to Australia.
With a desire to see the world, Hans then travelled for over a year before settling in Jersey, Channel Islands, where he experienced a very close work relationship with the local suppliers. Here he was part of his first hotel opening The Royal Yacht Hotel where he ran an 80 seater brasserie The Grill.
In 2010 Hans arrived in Australia on a working holiday visa and fell in love with the country, lifestyle and the new cooking influences he was exposed too in Perth’s burgeoning culinary scene. At the end of his visa, Hans returned to England as the sous chef for the banqueting department of the 980 room Mint Hotel, Tower of London.
However Hans was destined to return to Australia and in 2012 started his role as Head Chef at Petite Mort restaurant in Perth. Here with the support of owner and Executive Head Chef Todd Stuart, Hans has developed his own unique style and focussed upon waste-free cooking techniques. Growing his own restaurant garden, Hans loves to create exciting seasonal meals which have seen Petite Mort receive the Best New Restaurant Award in the Good Food Guide and Gourmet Traveller in 2013 and obtain two stars in the WA Good Food Guide last year.
Hans has kindly shared with us his recipe for Pea, goat’s fluid, bacon focaccia which you can view on the Flowerdale Farm website.