From cook in Concord to the head chef

FACES BEHIND THE FOOD: Janeks head chef Dave Hwang with sous chef TJ Scott. Photo: Emily Bennett

FACES BEHIND THE FOOD: Janeks head chef Dave Hwang with sous chef TJ Scott. Photo: Emily Bennett

After years of working his way up in the ranks in the hospitality industry, Dave Hwang became the head chef at Janeks Cafe in Bowral last year.

Mr Hwang got his start in the hospitality industry working at Espresso Organica at Concord West in Sydney.

When he started, he was excited to have the opportunity to work and learn about the industry.

Mr Hwang worked as a cook every Saturday and Sunday for about 10 hours a day, and moved around different departments.

He juggled this with completing his certificate four in culinary arts at Le Cordon Blue in Sydney.

The course at Le Cordon Blue mainly dealt with French cuisine, and his studies complemented his work on the weekends.

Work kept Mr Hwang busy, as the restaurant was in a central Sydney location and had a large customer base with around 400 people on average each Saturday and Sunday.

Mr Hwang’s second role was at the Felix, a French hatted restaurant in Sydney.

He said he was excited to have the opportunity to work at a one hat restaurant and learn from the team at the restaurant.

This experience further complemented his studies.

Mr Hwang moved to the Southern Highlands about two years ago and took up the role as head chef at Janeks in February last year.

He thanked his boss George Guresse for the opportunity to take a step up into his current role as head chef.

“It was a big opportunity to know how to operate a cafe,” he said. 

The head chef said he was loving his life in the Highlands and all it had to offer.

“I love the Highlands and its beautiful weather. I prefer the cold weather,” he said.

  • Would you like to share your first job with the Southern Highlands community? We’d love to hear from you! Email lauren.strode@fairfaxmedia.com.au and we’ll be in contact with you.

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