Member of the Month April 2018: John Subritzky
Here at The Staff Canteen, we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is John Subritzky.
As a member who regularly contributes to our site via the app Chef+, John will win a copy of Roots by Tommy Banks and The Staff Canteen mug.
Beluga lentil salad with spinach
and yellow capsicum
fermented pear and
torched physalis, purple
potatoes and lime vinegar
Current place of work, position and a brief overview of where you have worked before.
I am originally from New Zealand and I’m currently working as the executive chef at Hansa Apart Hotel Regensburg and Restaurant Seven Oceans. Our restaurant was in the Michelin Guide Germany for the last five years. Prior to this, I have worked at many restaurants in New Zealand, Australia and England. One of the companies was Moving Venue Smart Caterers and I still work for them biannually in Paris and London.
What is your cooking style and what can people expect from the food on your menu?
I would describe my cooking style as ‘modern upscale dining’. It is light, colourful and full of flavour.
What do you like about The Staff Canteen app and website?
The Staff Canteen app and website is very user-friendly and has a great format. I particularly enjoy the highlights and news features.
What is your favourite dish to cook?
My favourite dish to cook would be an octopus terrine, taking the octopus down to its bare maximum flavours. Our biggest selling dish at Seven Oceans are our red cabbage marinated scallops. We have had this dish on the menu for three years now and we can’t make enough of it!
Seared baby scallops,
pumpkin puree, red pepper coulis,
raspberry seeded mustard,
roe, saffron balsamic
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
My guilty pleasure would probably be baked beans and black pudding, or a good old fashioned pork pie!
What are your plans for the future?
My plan for the future is to keep doing what I am doing, and through The Staff Canteen, Chef Plus and social media apps in general, to keep pushing and encouraging the young chefs.
Do you want to be the next Member of the Month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!
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