Home' Scoop : Scoop 53 Spring 2010 Contents 180 scoop SPRING 2010
reg Farnan is the kind of guy
who will snatch the tongs at
any barbecue and take over the
cooking because, well, he just
can’t help himself. “I just don’t
like to see quality pieces of meat get ruined,” he
says. So it’s no surprise to discover that the New
Zealand-born chef and inventor of the ‘tomahawk
steak’ is a hands-on general manager and executive
chef at The Old Brewery.
Chances are, if you order the six-course
degustation dinner, one of the many options
on offer at this sleek, riverside restaurant and
steakhouse, Greg will be the one who cooks
it. But don’t ask him what dishes he will be
presenting, because Greg just loves to take a
seat-of-the-pants, minute-by-minute approach
that tests his staff to the limits.
Waiters come to him halfway through to ask
what the next course is so they can choose wines
to match. “And I’ll say, ‘not sure yet. I’ll have to g o
see what I find’,” he chuckles.
But Greg’s unr uly culinary passions have helped
transform The Old Brewery into a must-visit
destination inside three years.
Add to this his peerless people skills and
his keen eye for detail and you can see why The
Old Brewery, part of the Restaurants WA stable
that includes Fraser’s, Bluewater Grill and Indiana,
has taken out the industry award from Restaurant
& Catering Western Australia for Best Steakhouse
two years in a row.
Greg had already notched up seven years with
the group when the company took over The
words bron sibree « images craig kinder
Chef Greg Farnan has turned The Old
Brewery into a ‘seriously good’ steakhouse
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