Phil Whitmarsh, Daniel O'Connell Pub

The  Staff Canteen

The Staff Canteen

Editor 20th April 2017

Phil Whitmarsh discusses his role as Head Chef at Daniel O'Connell, Adelaide, Australia and his own inspirations with regards to pursuing a career as a Chef.

Name: Phil Whitmarsh

Place of work: Daniel O'Connell, Adelaide, Australia

Role: Head Chef

Bio: Chief cook Phil Whitmarsh has trained in some of the most notable kitchens of London and Paris, experiencing what it takes to earn Michelin stars. He now aims to create exciting menus that keep cooking real, safeguard the journey from paddock to plate and follow a nose to tail philosophy.

Follow Phil on Twitter: @PhilWhitmarsh 

As my first Head Chef said to me when talking about wages- at first you will get the bitter brown bread, only after you've trained and worked far too hard will you get the sweet brioche!

Chef Skills

Phil Whitmarsh takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

What are you looking out for on a CV?

I don't pay much heed to CV's. I also don't care about stages. If you can head down, arse up, shut up and push on- job's yours!!

If you're starting out be sure it's what you really want.

Make sure you're happy to graft for 16+ hrs a day with no thanks. Keep getting better. Strive to do each job better than the day before. And, for god’s sake, don't talk back. Just push on!!

This isn't an easy job, no-one was born as a Head Chef, we all earned that by knocking our pans in, making stocks, peeling spuds and copping far too much.

Finally- cream rises to the top.

View Feature posts about Phil Whitmarsh

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The  Staff Canteen

The Staff Canteen

Editor 20th April 2017

Phil Whitmarsh, Daniel O'Connell Pub