Cooking is in the blood for Desmond Carneiro, executive chef at the Four Points by Sheraton Brisbane…
Sheraton’s Desmond Carneiro is the fourth generation in his family to exceed in the hospitality industry.
Born in India but raised in Australia from the age of 5, from a young age Carneiro has pursued his love for good food.
He started as an apprentice at Four Points by Sheraton Darling Harbour, before moving to Park Sydney in 2005 and progressing through the ranks to Executive Sous Chef.
“My style originates from traditional French provincial cooking having worked under many Michelin starred Chefs and adopting those rustic flavours and cooking techniques to the wonderful and abundant Australian produce,” says Carneiro.
During his time in Sydney, Carneiro led a team of 53 chefs from almost 20 nationalities to create a unique blend of culinary offerings.
He is one of Australia’s youngest members of La Chaîne des Rôtisseurs, an International Association of Gastronomy based in Paris and its members include top Executive Chefs, General Managers and other food industry professionals.
We spoke to Carneiro about his inspiration and passion for quality cuisine.
What influences and inspires your cooking?
“Showcasing beautiful, local, fresh ingredients and making sure they are the star/hero of the dish. Also the history and culture of dishes; often they will have a story of how they came about and evolved into what we see today.
What’s your personal food philosophy?
Using simple clean flavours with the main focus on using freshest ingredients possible. My motto is Paddock to the Plate, there is a tendency to over complicate dishes so I say keep it simple and use the best ingredients – you can’t go wrong!
Favourite recipe to cook at home?
My mother’s Prawn Curry. I am originally from Goa in India which was a Portuguese colony for over 600 year. My mother’s prawn is a melting pot of flavours from the East and west. I find how they balance and taste on the palate fascinating.
Favourite type of cuisine?
My favourite food is Chinese cuisine. Growing up in multicultural Sydney, some of the fondest memories I have are visiting the large Yum Cha house in Chinatown with my family on the weekends. There are so many regions of China and each one of them has different flavours and ingredients, I find it fascinating and I’m constantly learning.
Favourite ingredient to work with?
Hands down it would be onions — its flavour is the base of many dishes and takes up many forms.
For more info, head to fourpointsbrisbane.com.