Graeme McLaughlin

graeme mclaughlin

Red rock venues

Red Rock Venues' new Group Executive Chef Graeme McLaughlin is an experienced leader in the hospitality industry, who has worked in some of the best restaurants in Australia and around the world. In his new role with Red Rock Venues he oversees a suite of restaurants, iconic pubs, cutting edge bars and boutique function spaces in Melbourne, Sydney, Adelaide and Cairns.

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About Graeme McLaughlin

Graeme started his apprenticeship with renowned chef Guillaume Brahimi at the original Bilson's in Sydney's Overseas Passenger Terminal (where Quay now resides). Graeme then moved to Bistro Guillaume Bennelong in the Sydney Opera House, where as a part of the kitchen team for 3 years, he was able to further his experience and knowledge of French Cuisine.

In 1999, Graeme accepted a role at the acclaimed Sydney venue Tetsuya's, where he gained invaluable grounding in Japanese culture, ingredients and culinary techniques. Working his way to Junior Sous Chef over a 4 year period, Graeme was then presented with an opportunity that many chefs only dream of, securing the position of Sous Chef at the world renowned 3 Michelin starred The Fat Duck under Heston Blumenthal in the UK.

After 2 years of hard work at The Fat Duck he was promoted to the position of Head Chef. Along with the restaurant team, he successfully retained the title of 2nd Best Restaurant in the World in the World’s 50 Best Restaurants and maintained the coveted 3 Michelin Stars.

In 2011 with an expanding family, Graeme and his wife returned to Australia. Resettling in Melbourne and once again under Guillaume Brahimi, Graeme headed up Bistro Guillaume Melbourne. Over the following years Graeme led the Guillaume team to 6 consecutive Chefs hats, creating one of Melbourne's premium French Bistros.

In December 2016 Graeme joined Red Rock Venues as Group Executive Chef. Graeme adopts the same principles to running the suite of casual dining venues, as he has throughout his distinguished career. ''There are differences in the philosophy behind the food but you still have to find the best-quality produce and produce the best-quality food,'' he says.

Graeme has kindly shared with us his recipe for Hot Smoked Atlantic Salmon, Beetroot, Horseradish and Fennel. View the recipe on the Flowerdale Farm website or enjoy this dish at the Hophaus, Southgate, Melbourne.