After spending almost two decades living abroad as a music producer/mixer turned chef, Jack Guy has returned to Sunraysia to share his passion. Caitlyn Morgan chats to Jack about his memorable career. Pictures: Carmel Zaccone
JACK’S passion for food was first discovered while living in Mildura.
“I worked in restaurants as a dishy during the Christmas period and was interested in taking up an apprenticeship,” he says.
“Instead I moved to Ballarat at 17, where I played in a band and then to Sydney at 21. I started out as a tea boy at Studios 301 and moved up into the role of sound engineer.
“At 25 I moved to England with Andrew Farriss of INXS, I worked with them for the next two years, recording Elegantly Wasted – the final album recorded with Michael (Hutchence).
“With this under my belt and a few other albums, I went to Italy with new management and produced Litfiba – one of Italy’s biggest rock acts.
“Three number one albums and 1.5 million sales, it was a good time for making music.”
Other musicians Jack has worked with are Suga Babes, GUN and All Saints.
It was while working in the studio that Jack’s two passions came together.
“After spending three months working in a studio you don’t want to eat take away every night so I would end up cooking for everyone,” he says.
“Food is life and in Europe people don’t talk about business when they are at lunch or dinner, they talk about their families and friends.
“It provides a connection among people, sharing food with friends and family is really important.”
While living in Europe, Jack travelled far and wide for work and while in Italy and France his approach to cooking and his love for entertaining was deeply influenced.
“Tuscany really does have the best food and wine in the world, it’s incredible,” he says.
“It was while in Montmartre, Paris, that I had my first pop up restaurant, Pasta with Jack. Once a month for two years I took over a restaurant.
“That was when I got a sense of what I really wanted to do.”
Slowly his passion for food became his sole focus. He worked in various pubs, as well as Jamie’s Italian Piccadilly.
“With no formal training, I just learnt along the way,” Jack says.
In 2014 Jack moved back to Australia and became the head chef at The Water Rat Hotel in South Melbourne.
After being auctioned off at an event to cook a private meal he discovered that is where his true passion lies.
“It was something that I found I really enjoyed,” he says.
“Private dining is a great option for people wanting to stay at home, while having the pressure taken off and they can just sit back and relax.
“It’s not just for the high class. I have done buck’s nights, anniversary dinners, small work functions.”
Since moving back to Mildura less than 12 months ago, Jack has worked with local businesses for the supplies needed for his private dining experiences.
“The produce form Page’s Produce has been amazing, along with produce from Clove Organic and Out of the Box,” he says.
Jack says he often frequents the local markets to see what other local produce and products he can incorporate into his seven-course menu.
For more information on the private dining options that Jack offers, visit jackguyfood.com
