We knew our new head chef David Koorey was a perfect fit for us even before we interviewed him - now we have proof! Read on to find out more about the man behind the delicious food coming out of our kitchen...
Biggest influences? My mother initially, Marco Pierre White (when I was an apprentice) and Jason Atherton
How would you describe your style of food/cooking? I would like to think my style is relaxed, modern, yet classical. Although I’m loving experimenting with asian flavours and techniques (who said an old dog can’t learn new tricks!)
Ingredient obsession? Mallorquina Chorizo, could use it in every meal
Biggest gripe in the kitchen? Style over substance. Food should look good, but it should always come second to taste.
What kitchen equipment/implement you can’t live without? Sharp knife, tasting spoon, tongs and a timer.
When did you decide to become a chef? I first asked my mother if i could be a chef at about 10 years old, never wanted to be anything else.
What is your guilty pleasure? Veal jus poured over fries with béarnaise sauce, so good!
What do you do when you are not in the kitchen? Spending time with my family & friends, eating out (a lot!) and golf as often as I can. And playing with my new mischievous puppy, Buddy!
After a couple of months in the Shirt Bar Kitchen and getting to know our style & our locals David has just re-launched his Autumn menus (breakfast, lunch & nights) so hope to see you over here for a bite soon...
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