Spinning the plate with Eli Grubb

THIS week I had the great pleasure of being joined by 2024 Golden Plate Awards regional chef of the year winner and Geelong resident Eli Grubb. Spin it!

Every chef has that one dish they made – or ate – early on that changed everything. Was there a specific moment during your apprenticeship where the lightbulb went off?

I knew I wanted to cook from early on in life, but my first lightbulb moment was when I was working as a kitchenhand and was pushed into helping the chefs – I just loved every moment of it.

How would you define the ‘Geelong style’ of dining compared to the Melbourne or Mornington scenes?

Geelong dining to me has unlimited possibilities.

We are surrounded by amazing wineries, local produce and talented chefs, and have managed to develop our own identity that is different to the bustling and competitive nature of the Melbourne food scene.

Geelong style encapsulates freedom and unlimited possibilities.

The hospitality industry was a different beast when you were starting out. Looking back at your first kitchen job, what was the toughest lesson you learned?

The toughest part is looking after your mental health. Long hours, constant pressure, time management and looking after staff is something that culinary school can often not prepare you for.

Having the right structure and skill within your team is key to making a successful restaurant. Without this, burnout can become a real issue.

Being situated so close to the Otways and the Bellarine, you have access to some of the best soil in the country. Is there a specific local grower or ingredient that gets you genuinely excited to walk into the kitchen every morning?

I work closely with many local suppliers and growers.

My favourites include items from Girt, a local Bellarine legend who grows an amazing variety of flowers, plants and specialised items. One of my favourites right now from him is karkalla, a sea herb.

When you aren’t behind the pass and you’re just a local looking for a feed, where are you heading?

I love the pizzas at Queen of the West Geelong, hand crafted by the legends Harry and Olly – always a great feed and good vibes there. They also have just put on the menu an amazing smash burger.

An honourable mention to OK Smash in Little Malop, this is also a regular place for late night feed.

The hospitality industry has undergone a massive cultural shift lately.

Having led some of the most respected kitchens in the region, what is the most important lesson you try to instill in your young chefs?

I always want to instill in the younger generation an energy for creativity and pushing the boundaries, but to always balance their passion with an ability to separate work and life and to prioritise their mental health.

RAPID RIV:

I’m coming over for dinner, what are you cooking? Gnocchi or pasta

Favourite movie? Pulp Fiction

Best dish you’ve ever eaten? Tiramisu in Italy just hits different – my all time favourite dessert

Favourite pump up song in the kitchen? Or is it silent? Superstylin by Groove Amarda. I love a good prep session listening to house or old school rap

Best local place to dine? Fishos in Torquay