From Macca's To Mamilanji

Chef's Special - Summer 2004

For Australia’s apprentice chefs, the opportunity for career advancement, travel abroad and job satisfaction can be very exciting. Just ask Domingo Domingo. In five short years since he started working at The Westin Hotel in Sydney, he has landed himself an international career, working first at the acclaimed Auberge de la Croix-Blanche in Switzerland and subsequently in a number of fine dining restaurants in London. He has now been appointed to open Mamilanji, a private members club restaurant and bar in Chelsea, London.

It’s a long way for the Philippines born chef who moved to Australia at 15 and began his career working for McDonald’s while still at high school. He did his commercial cookery certificate at Mt Druitt and Ryde TAFEs, while working at Sydney’s Furama Hotel. Scott Webster has followed Domingo’s progress over the last few years and likes what he sees. “He’s a great young chef. He’s matured a lot.” Webster was a consultant for the Starwood Group, contracted to set up the food and beverage operation for The Westin in 1999.

He hired Domingo as a cook in the hotel’s Mosaic Restaurant, and thought so much of him that when he opened his own restaurant, Osia, in London in April 2003, hired Domingo once again. The menu at Osia marries unique Australian ingredients and bush spices with quality produce from Britain and Europe. Domingo benefited enormously from working with Webster, whose cuisine is a fusion of classic French methods, Japanese precision and a vast array of Asian and Australian spices. After 16 months, the requirements of his UK work permit forced him to move on. “As much as I wanted him to stay with me, it was time for him to move on,” Webster said.

Domingo says his ultimate goal is to become one of the most celebrated executive/owner restaurant chefs in the world. “While working overseas I have been presented with the opportunity to explore other countries, experience their traditional culture and hospitality, and above all sample their food and wine produce,” he said. “I hope my ambition will not only provide personal gratification, but also serve as inspiration to my colleagues in the food and hospitality industry.” Since the early days of his apprenticeship, Domingo has taken the opportunity to enter competitions as a means of progressing his career.

He has competed in numerous national and international competitions including the World Skills in Montreal, Canada, Asian Pacific Finals Black Box in Singapore and Culinary Olympics in Frankfurt, Germany, garnering 12 gold, three silver and two bronze medals for his efforts. “These achievements have been my constant inspiration to committing myself to becoming even more dedicated to my profession,” he said. “Even when I did not win medals during competitions, my enthusiasm for cooking or for joining other competitions never dampened. Instead I saw this as a challenge and a learning opportunity.”

Domingo has his own website outlining plans for his dream restaurant: www.restaurantdd.com

© Christine Salins

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