Born in Holland in 1974 into a wholesome food loving family Bas migrated to Australia in 1981. Completing his apprenticeship in Commercial Cookery in 1992, Bas has worked at some of Melbourne’s finest five star Hotels and Restaurants. During this time he has won various awards including a gold medal in the Australasian Salon Culinaire.
In 1998 Bas took on the role of Group Executive Chef / Operations Manager with Black Tie Catering, and most recently has held the role of Group Executive Chef with Rivers Administration. In his role of Group Executive Chef Bas was responsible in managing 15 well known restaurants in Melbourne CBD & Docklands Waterfront City as well as 7 cruise vessels in Melbourne and Queensland.
Bas is currently an industry advisor to major Hospitality training institutions in Melbourne and has held a position on the Restaurant Catering Victoria Board for a number of years. His role with Sodexo will include developing and implementing menu offers for all sectors including the aged care and seniors offer, training and developing staff and ensuring compliance with food safety programs and HACCP.
This is a Sunday afternoon indulgence. Wonderful fresh asparagus blanched and then marinated in white truffle oil and Bals...view all
- Prep : 30 min
- Cook : 90 min
Australia / New Zealand, By - Bas Van Uyen,
Summer Fruit Pavlova Posted April 24, 2015 by Bas Van Uyen Posted in: Baking & Pastry, Vegetarian | Cuisines: Australia /...view all
This dish was inspired by my mother in law who makes the best apple slice. She is a pastry chef and stopped working in the...view all
I love nothing more than a home made meal based on comfort food. Chicken Cordon Bleu comes to mind as one of those items. ...view all
In my opinion seafood is best left unadulterated. We are very fortunate in Australia that we have access to some of the wo...view all
Who can’t resist this as a dessert or afternoon tea? The stickiness from the meringue and the zesty lemon hit from the f...view all