Brisbane campus welcomes Chef Alex Aniscenko as our Senior Trainer
Growing up my fondest memories were of enjoying the beautiful aromas of freshly baked desserts and dishes in the kitchen. I started early in the kitchen and I remember trying to always impress my parents with a dish that was creative but also more importantly delicious.
When I create a dish I carefully and deliberately include ingredients that are good for us and delicious at the same time. This enables my creative side to flourish and expand to meet the needs of today’s restaurant customers and create wonderful food.
To be a successful chef in today’s hospitality industry you not only need to have the ability to multi-task, but also to keep up with the latest food trends and customer expectations in order to be one step ahead.
Restaurants where I have worked:
Through hard work, dedication and perseverance I have been fortunate to work at some of the world’s premier Michelin star restaurants such as Au bon accueil in Paris, Da Simo Pane e Vino in Rome and Machiavelli Ristorante Italiano in Sydney.
Famous people I have served:
Working in hospitality means that you sometimes get to meet some famous people. I’ve been honoured to serve the (then) Prime minister of Australia Julia Gillard, Jean Claude Van Damme and Jonny Depp, just to name a few.
My favourite cuisine:
French, probably because 80% of Russian cuisine is similar to French cookery
Places I have travelled to:
All over the European Union and a third of Russia
Tandem skydiving instructor, Scuba diving, Fishing
I look forward to sharing my skills and knowledge with you!