I’ve known Victor for about 20 years. He was the co-owner and chef at Rattlesnake Grill in Neutral Bay in Sydney and not only was his food fabulous, they used to have these amazing Gospel Brunches where we got to sing! I used to take my parents there and even had my son’s 18th birthday there. It was one fun place!
Victor’s mother was Italian so he grew up with a love of sharing food around a table. Prior to arriving in Australia in 1994, Victor ran restaurants and nightclubs in his native America. His first, Back Porch in Rehoboth Beach, Delaware, is still open today. Victor became known for his ‘New American Cuisine’, a trend that he brought to Australia when he opened the hugely popular Rattlesnake Grill. Now Victor combines his love of teaching, food and cooking at VictorsFood.
VictorsFood is a food experience company that offers group cooking events for team building, food tours, cooking classes and culinary journeys to South America. Having owned seven restaurants in the past has made Victor’s food journey quite varied and brought a depth of knowledge and experience to VictorsFood.
Over to Victor
Briefly describe a typical day: A typical day is working with clients to produce a great team building event, buying fresh local ingredients to cook with and making sure the event space is set up for an interactive cooking activity.
Tell me something that is not generally known about your industry: Most people love cooking for an event and men seem to love it the most.
The best and worst things about your job are: The worst thing is packing and unpacking equipment for jobs that are off premise. The best thing is to be kissed and hugged by the organiser from each event after the event is finished.
What did you eat today: Fresh Snapper Fish Tacos with fresh guacamole, fire roasted salsa then chicken mole with coriander pepita seed rice, sautéed bananas and pears with cajeta sauce – yes I had a dinner party!
What do you never eat: Fast food or frozen dinners
What is your signature dish: Chocolate Chilli Truffles
What are your ten favourite ingredients: chipotle chilli, garlic, fresh coriander, corn, quinoa, any fresh fish, fresh basil, tomatoes, white anchovies and tamales
If the world ends tomorrow, what will you be eating and drinking today: My Italian mother’s homemade ravioli, a robust Italian red wine, olive and rosemary foccacio and her strawberry shortcake. This memory of my childhood is one I will remember forever.