T’Gallant appoints new Head Chef
T’Gallant has welcomed a new Head Chef to its team in the vine-laden hills of the Mornington Peninsula. Hailing from The Press Club, and most recently the Executive Chef for Joseph’s Restaurant at Mansion Hotel & Spa, Robert Coley joined the team on December 3 and will oversee T’Gallant’s Italian inspired La Baracca Trattoria bistro.T’Gallant founder and winemaker, Kevin McCarthy, said:
“It’s great to welcome Robert to our team. He has a fresh and passionate approach to food that is a great fit for T’Gallant. His rich experience is already adding to the good name we enjoy with those who enjoy a marriage of great food and fine wine.”
In addition to his Australian experience, British born Robert brings a wealth of international experience to T’Gallant; his passion for food emerged at a very young age and has taken him around the world. Robert has worked in tapas bars in the south of Spain, traditional ‘xalet’ in the north and on the Languedoc Coast in France. It was because of this experience that Robert was given the opportunity to work at The Press Club alongside master chef George Calombaris.
Speaking about his appointment, Robert Coley said:
“I’m delighted to join the team at T’Gallant and share their enthusiasm about offering visitors a truly fresh dining experience. I’ve long had an interest in the fresh delights of Southern European cuisine; an interest that translates well to local seasonal produce we use at T’Gallant.
“My interest is in simple food done well, with slow cooked, basic ingredients that allow the flavours to mingle, develop and shine during the cooking process.”
T’Gallant’s cellar door and restaurant are key destinations in wine tourism in Victoria attracting both local and international attention. T’Gallant has a well-earned reputation as an iconic location in the region.