Chefs

michael-cole

michael cole

THE flinders hotel

Michael Cole is an award-winning, internationally recognised chef with 18 years' experience in various facets of the hospitality and tourism industry. As well as being selected as Australia's candidate for Bocuse d'Or 2019, Michael was named Chef of the Year 2017 at Foodservice Australia, and competed in World Chefs in Malaysia in June 2018.

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About Michael Cole

Michael set his sights on being a chef at the age of 10. His career is a "lifestyle choice and a passion that lies deep within" approached with the philosophy that "food is life".

Michael commenced his career with training at William Angliss Institute, one of Australia's leading hospitality training providers. During his time at William Angliss Michael benefited from the guidance of industry leading teachers who provided unique training experiences and career opportunities, including the Great Chefs program which continues to be a signature activity at the Institute.

With a diverse knowledge of food and trends amongst the industry, Michael has been influenced by his global roaming, cultural gastronomic experiences and working around Australia, Europe and Asia.

Over the past 10 years he has held senior chef positions in kitchens around the world including, Qualia on Hamilton Island, Le Gourmet Melbourne, Villa Saint Exuberay in Nice France, Echo Hotel in Hakuba Japan, and a stage at Brae in Birregurra Victoria. His current role as Head Chef at the Flinders Hotel involves overseeing the Georgie Bass Cafe & Cookery and Zigis coastal bar.

Michael began his journey on the 'Road to Lyon' for Bocuse d'Or 2019 by winning the Australian Selection competition at Foodservice Australia in May 2017. He then went on to qualify a year later at the Asia Pacific Selection in Guangzhou China, coming 4th out of 11 entrants.

A year of intense training assisted by coach Chef Scott Pickett and mentor, Chef Philippe Mouchel helped Michael create and refine his dishes in preparation for the final. The Bocuse d'Or Grand Finale was held at the SIRHA trade show in Lyon on the 29th-30th January. The competition saw Team Australia place 14th out of 24 countries, an outstanding effort in the most prestigious gastronomic competition in the world.

"It has been very satisfying to see our progress as we look back over the 20 months, and realise just how much we have improved as chefs and professionals," reflects Michael. "It takes a lot of endurance and stamina to train for this period of time; it's a huge commitment and only possible with the support of our employer, family and loved ones."

Michael has kindly shared with us his recipe for Flinders mussels, Warrigal green freekeh, lemon verbena and shellfish sauce. Enjoy this dish and other spectacular food experiences created by Michael at Flinders Hotel Mornington Peninsular, or view it on the Flowerdale Farm website.

 

Flinders Hotel
William Angliss Institute