Head Chef, Tyson Christie

How did you become a chef?
After trying my hand and metal fabrication and french polishing I had noticed one thing in common with my work and personal life and that was I was always hungry and thus started my journey into food.

Where was your first job?
I started my first kitchen job at the old Dooleys Irish Pub in Fortitude Valley and at other venues, Isis and Baguette completing my apprenticeship at the Rendevouz Hotel in Brisbane CBD.

Do you cook much away from home?
As a chef its hard to go anywhere without someone handing you a pair of tongs (haha). I often experiment with techniques and flavours at home but prefer a simple coal fired BBQ and glass of red.

The best part about being head chef at malt?
The best part of working at malt is the ability to work with the freshest seasonal produce available to create and deliver a dining experience that keeps our guests returning.

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