Rhys Blackley – Executive Sous Chef
I’ve been back at the MCG since April 2022, now overseeing the Corporate Suites and Dining, and it’s great to come back to where it all started. I initially did my apprenticeship here before spending 15 years in fine dining restaurants – here in Melbourne and overseas, including Matteos and Circa at The Prince.
MCG is a challenging operation, and you only succeed by being 100% organised. Feeding 1,500 people, 6 different menus, at 110 different locations around the MCG is no walk in the park….. But organisation, and detailed planning will get you across the line!
I’m looking forward to seeing how Delaware North bring their international perspective towards culinary and event catering, with new ideas, and enthusiasm to change things up and keep it fresh
Favourite lazy dinner at home to make?
‘Spanish tortilla’ A baked potato omelette with plenty of sliced onion & garlic, olive oil, perhaps cheese, spinach from the garden. Quick, cheap & delicious!
Best take out place in Melbourne?
Tina’s Noodle Kitchen in Preston (also great to eat in!) Tina’s Noodle Kitchen is mod-Asian meets industrial Melbourne. Noodle soup in all its variety takes centre stage.
Best fine dining place in Melbourne?
Cutler & Co – the flagship in Andrew McConnell’s restaurant stable.
An ingredient you love to cook with but don’t often use?
Jerusalem artichokes
An ingredient you loathe to cook with an avoid?
Turkey……It’s never great….If it wasn’t for Xmas then no one would bother…..
Favourite food as a kid?
Pavlova