Fresh take on The Boulevard

The Boulevard Hotel’s new chef Andrew Dunn and (below) a new seasonal dish: grilled barramundi, quinoa, sweet corn, tomato and coriander salad. Pictures: Marcus Whisson d408881
The Boulevard Hotel’s new chef Andrew Dunn and (below) a new seasonal dish: grilled barramundi, quinoa, sweet corn, tomato and coriander salad. Pictures: Marcus Whisson d408881

Formerly the executive sous chef of City Tattersalls Club in Sydney, Dunn brings 21 years of experience to the job with roles in various establishments including the Celtic Manor in the United Kingdom, the Sydney Exhibition and Convention Centre and Devino.

Dunn said he was enjoying his new role and it was a great opportunity to put his skills to work, as well as spend time in WA, where his wife’s family all reside.

‘My wife and I recently had a son and decided to relocate to WA to ensure our child grew up within the support network from his large family from her side,’ he said.

‘I had visited the Brisbane Hotel (also owners of The Boulevard Hotel) and really enjoyed the style of food and beverage.

‘I was asked if I would like to apply for the head chef role at The Boulevard, which I jumped at.’

Having been exposed to a variety of styles, Dunn said he was looking forward to injecting his passion for Italian and French in The Boulevard’s menu.

‘I have been lucky enough to be exposed to many styles of cuisine but my specialties and passion would lean toward Italian, French and with Mediterranean influences,’ he said.

‘I love to use simple, fresh ingredients combined with a love and passion to produce great flavours and new ideas and my favourite thing to cook is fresh pasta.

‘I think it is an art to making fresh pasta and get excited about the amount of ways it can be cooked ” combining amazing pasta and great produce to produce a fresh, tasty, visually stunning dish.’

Dunn said the new seasonal menu had a lot of input from executive chef Anthony Schell but was a collective effort from the kitchen team and listed pastas, risottos and pizza among the highlights.

‘We have been continually trying new specials for many months to capture the right dishes and of course they all use fresh spring season produce,’ he said.