Patrick Carlos, Executive chef, Garden Grille Restaurant and Bar
Stay true to yourself in the face of adversity ...
He may have worked in some of Queensland’s most lauded kitchens and racked up some impressive culinary accolades, but all cooking maestro Patrick Carlos really wanted to do was get back to his beloved barbecue. The former head chef at Brisbane City favourite Cha Cha Char has now made the move to the southside, taking on the role of executive chef at The Glen Hotel’s new Garden Grille Restaurant and Bar. The iconic venue has followed in the footsteps of many Brisbane watering holes, treating itself to a million-dollar makeover and relaunching a fresh new steak and seafood bistro last week. The Weekend Edition plucked Patrick from the grill to talk weekend rituals, local produce and inspirational grandmas.
How did your upbringing in the Philippines influence your cooking style?
It was my grandmother who instilled in me a love for cooking and understanding that ‘fresh is best’. She taught me to appreciate the simplicity of food and to let the produce speak for itself.
What do you love most about your job, and what are the biggest challenges?
I love working with a team who are all extremely driven and appreciate the best in produce. The most challenging part is keeping motivated after a long shift – luckily we all support each other!
You’ve been part of the local dining scene for many years. What changes have you observed?
There’s been a definite shift in not only cuisines available, but from traditional a la carte dining to shared meals. People love to try different dishes and I think that’s why we’ve seen increased popularity of share plates and tapas options.
We’ve seen a number of iconic Brisbane pubs shake up their image and relaunch in recent years – why do you think locals are favouring this approach to dining?
People have become more food conscious and they have better knowledge about ingredients and produce. Brisbane pubs have recognised this in the last few years and have upped the ante to offer good, no-fuss food that appeals to locals in a modern and comfortable setting.
Where do you see the local dining scene heading in the next five to ten years?
The local area is really expanding and there’s been good growth in modern but relaxed dining venues. The fine-dining scene has its place in the CBD, but I think southside locals are looking for restaurants that are casual and offer great quality meals at the right price – somewhere they can meet up with a group of friends and have a meal and a few drinks, without having to venture into the city.
If we rummaged through your grocery bags, what would we find?
All fresh produce! I love pork and if you can think of a green vegetable, I’m sure to have it in my shopping bag.
How do you like to start your weekend?
Well, when I’m not working I like to start very slowly! Usually by grabbing a coffee and reading the newspaper.
How do you like to unwind?
If the weather is good, I’d definitely take you up on a day of golf.
What are your essentials for a well-spent weekend?
Quiet time. Working in a busy kitchen all week makes me appreciate having a quiet barbecue at home with my partner, close family and friends.
What’s something you’ve been meaning to do on the weekend but haven’t got around to yet?
I’ve been wanting to visit the Eumundi Markets and try Spirit House Restaurant at Yandina for ages! I should also really get myself to the beach to take advantage of this great weather.
What’s your favourite thing to do on a Sunday evening?
Grabbing an early dinner and watching a movie with my partner.
What inspires you?
Watching chefs compete! I love to see the best compete against the best – the result is often innovative and always spectacular. I like to push myself and strive to put 110% into everything I do. I also try to learn from each mistake and use it as motivation to push myself further.
What was your childhood dream?
I actually wanted to become a professional basketball player!
What has been your greatest achievement so far?
I’ve had some really great opportunities over the years, and leading the team at Cha Cha Char to win Best Steak Restaurant in Southeast Queensland in 2013 as part of the Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence was a definite achievement!
What is success to you?
To know that at the end of the day, I have happy customers and a happy team – that means I did my job well.
What are your words of wisdom?
Stay true to yourself in the face of adversity.
Only a local would know that … Only a few minutes’ drive from Eight Mile Plains is Sunnybank, where you can find amazing Asian grocers with a plentiful supply of spices and fresh produce. I love to stock up on ingredients and go home to make simple but delicious meals like pho.
FAVOURITE WEEKEND SPOT TO:
Perk up … Moose & Gibson in Woolloongabba for a coffee and an omelette.
Relax … New Farm Park.
Dine … Oishii Sushi Bar, Sunnybank.
Indulge … Hakataya Ramen, Sunnybank.
Shop … The Standard Market Company, Newstead.
Catch-up … Canvas, Woolloongabba.
Be inspired … At any of the farmers markets! I love Jan Power’s Farmers Market in New Farm.
