Message from the Executive Chef

To the Smart People of All Nations,

Yes, I refer to you for being smart enough to be open to deviant perspectives. There is something about reading subversive literature and crossing the borders of the unknown. It breaks your chains from societal norms or rather bondage from people’s definition of life from womb to tomb. Travel, meeting people from different cultures and food adventures tend to expand one’s horizon of thought. Beyond the artificial borders created by the nationalists of the 20th century, we are one nation of intelligent people. Those left inside the box are we may refer as barbarians of the 21th Century.

I am a Chef, Entrepreneur, Writer and Traveller. I have managed the kitchens of a brasserie and gastro pubs and write on my wordpress journal about my dishes, travels, flirt encounters and any interesting news about The Good Life. I believe in work-life balance, style and haute cuisine. However, I get a bit adventurous sometimes venturing into ethnic food, underground night life and travels on a budget. My name is Josh Aviñante and I lurk, flirt and eat blueberry pancakes in the morning.

Welcome to Blueberry Central!

Best regards,

The Executive Chef and Editor

Jose Marlo Aviñante
Lifestyle Chef

ABOUT THE EXECUTIVE CHEF

Josh Aviñante is an inspired, talented and qualified chef. For this young artist, food is not just staple but a creation inspired by health and well-being, culture and the celebration of humanity. He believes that every meal is the sustenance of life so should be healthy, balanced, inspiring and bring out the positive in you. He see every dish as a story of humans and civilization that makes technical knowledge, fine dining culture, world cuisine and history essential to gourmet cooking. Above all, he caters to every dining experience as celebration for friendship, noble ideals and everything good about ourselves. Marlo stands by the philosophy that the greatest asset of a chef is his imagination complimented by a solid foundation in culinary education, food handling safety practices, familiarity to industry regulations and above all the ability to be organized at all times. Ultimately, a chef is not only an artist but also a business executive that must keep his restaurant profitable, sustainable and maintain positive public impression through his lifestyle, work ethics, cleanliness and menu. He was executive chef of a small to medium operations restaurant and functions place in the renowned Chapel Street area where he managed kitchen operations, front of house operations, functions and events, general administrative, marketing and public relations. In 2013, he took over the kitchen of Historic Yongala Lodge as Head Chef and introduced a Melbournite character to the menu.

Specialization: Nouvelle Cuisine, French, British, Modern Australian, Breakfast, Gastro Pub

PROFESSIONAL EXPERIENCE

Josh’s experience includes hatted and premium restaurants as well as small to medium operations establishments:

Executive Chef, Day of the Day Underground Cocktail Bar and Functions / St. Kilda
Head Chef, Historic Yongala Lodge
Executive Chef, Mosq Restaurant and Functions / South Yarra
Head Chef, Inkerman Hotel / Saint Kilda
Junior Qualified Chef, Rockpool Bar and Grill / Neil Perry
Commis Chef, Crown Conservatory
Chef de Partie, Crown Towers and JJ’s Bar and Grill
Chef de Partie, Club Med Lindeman Island
Commis Chef, Sydney Tower Buffet
Commis Chef, Bungalow 8 / Darling Harbour
Cook, Millones Ristorante and Bar
Cook, Hog’s Breath Cafe Castle Hill
Apprentice Chef, Savannah’s Café / Bella Vista
Reporter – Food and Lifestyle Section, I-Vantage Media (Yehey.com)
Reporter – Motoring Section, Summit Media (Manual Magazine)
Account Manager for Corporate Public Relations, EON Stakeholder Relations Firm
International and External Relations Officer, Philippine Department of Energy
High School Classroom Teacher – World History/Economics, Colegio San Agustin

EDUCATION

The League of Design – Swineburne University, Diploma in Marketing
TAFE NSW – Western Sydney Institute – Baulkham Hills Campus, Certificate III in Commercial Cookery / Diploma in Hospitality
De La Salle University, Master of Science in Marketing Management
De La Salle University, Bachelor of Arts in International Studies Major in European Studies