Food was always a dominant part of life for Calombaris, who said he was attached to his mother’s apron strings from the moment he could walk.
It was here a young Calombaris met sous chef Gary Mehigan. A friendship formed and set the foundation for the next 20 years of both men’s lives.Source:News Limited But after a few years, Calombaris was lured back to the food of his heritage. He wanted to bring his own spin to Greek cuisine and offer something above and beyond the dips and haloumi of cheap eateries.Just as quickly as its doors opened, The Press Club became the place to eat in Melbourne and was named The Good Food Guide’s best new restaurant in 2008.
Juggling his huge workload in Melbourne with an international endeavour on a congested and expensive European tourist island seemed like insanity. Those watching on were impressed — not just those home during the day, but television powerbrokers in offices in Sydney. Matt Preston, Gary Mehigan and George Calombaris become household names as the judges of MasterChef Australia.Everyday home cooks came together in a massive warehouse decked out with cooking stations to craft increasingly complex recipes under the watchful eyes of Calombaris, his early career buddy Mehigan and British food critic Matt Preston.
His business empire expanded with successful new ventures and he was a frequent guest star at food festivals. Workers at The Press Club, Hellenica Republic and Gazi were not paid the correct rates or overtime and he blamed a breakdown in processes for the error.Source:News Corp Australia“You, our amazing team, are the key to our success. I am so sorry we have messed up and let you down on a fundamental issue,” he wrote.
“I was genuinely shocked when post-match football banter turned into personal abuse about my family,” he said. The Fair Work investigation and subsequent $200,000 contrition payment sparked fury. Picture: Nicole ClearyIt was totally at odds with the image Calombaris has presented since his career took off — one of the ambitious but humble celebrity chef who treats his staff like family.“My core staff have been with me for a very long time. They really work hard together and have the same commitment that I do.
HellenicRep crooks
Give it a break, career has been fucked, now go after someone else. It’s not the only time it’s happened.
Wouldn’t say it’s fallen apart but taken a hit. George is well heeled now , but now would have learnt the lesson that skimming & ripping staff is a no no. Good to see industry being cleaned up with some high profile scalps
Can't believe he made millions out if just being a lousy cook Now that's major BS
Give the guy a break, do you think he is the only guy in hospitality who under pays its staff? The industry is built on it and it’s a shame he has been made an example of.
A lifetime to build a good reputation - a few minutes to destroy it!🙁👎
Maybe he should not believe his own hype and assault people?
So you're going to a story in Neil Perry's wage theft scandal as well? Fair suck of the sav.
Do the crime, Do the time. Accept all consequences that come with the punishment. If you aren't happy with the result walk a mile in one of the victims shoes. We've all done bad things, It's only when we're caught we feel sorry, shame and remorse. Not during.Tough Sheet of pastry
The media love tearing these high flyers down , the pile on is excessive he made a mistake let the man live he didn’t murder someone
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