Jamie’s Italian in Adelaide names first three recruits, with 97 more jobs to fill before late-2014 opening

FUN and a strictly casual-dress rule is all part of the job description for the new recruits at Jamie Oliver’s new Adelaide restaurant.

Jamie’s Italian , due to open here later this year, has announced its kitchen chief will be Adelaide chef Nick Filsell, formerly of the ultra-Australian experience dispenser, Red Ochre Grill.

The new head chef, this week bound for training in the UK then Sydney, said snatching the head-chef role had been “an amazing experience”.

“The team at Jamie’s has emphasised the fun element of the process, which has been refreshing,” he said. “It has been intense, but when you are applying to lead the kitchen for an iconic global brand, that goes with the territory.”

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Another Adelaide recruit is Seda Caglar, born and bred in Turkey, but an Adelaidean of three years, who graduated from Regency TAFE last year, and has been working at the Adelaide Convention Centre and National Wine Centre.

The “very excited” Caglar, a former bank worker in Turkey, gave kudos to her training at TAFE for landing the role of commis chef, a junior, learning position.

“I’ve always been passionate about food and cooking. The (TAFE) training was really versatile, and I could really apply those skills at the trial day — which helped me get this great job. I can’t wait for it all to start now.”

They will be part of a team led by Naracoorte’s Kylie Hole, who will step into the role of general manager.

UK celebrity and TV chef Jamie Oliver will open a restaurant in Adelaide — and he’s employing locals in key positions. Source: News Corp Australia

Kylie said she was particularly excited about that first step, about a month of training in London, including a crash course at the chain’s Piccadilly restaurant, and “learning how to cook all of Jamie’s dishes”.

“Being able to train in the UK at a Jamie’s Italian restaurant is a fantastic opportunity,” she said.

Jamie’s Italian management promised 100 new hospitality jobs in Adelaide, with the expectation many would go to local workers.

Mr Filsell said he supported the recruitment of locals, “but I’m not allergic to looking further afield to fill specific roles if needed”.

“What’s more important to me is that every member of the team wants to be there to have fun, work hard, and enjoy what they do. Where they come from is not as important to me as what they can bring to the party.

“In many ways, having front of house and kitchen staff from around the country and around the world will directly reflect our diner base. Jamie’s Italian Adelaide will have a very local feel, but in my mind, staff who can speak to the restaurant’s international roots will add even more colour to the experience.”

He applied the same thinking to the menu, expected to “heavily” feature South Australian produce and wines.

“The menu will always have an element of Italian produce, but we would like to use as much local produce as possible, particularly for the specials.

There are hopes Jamie Oliver will visit Adelaide for the restaurant’s opening, especially considering Adelaide will by then be home to two of his establishments, with his Ministry of Food Kitchen pop up opening in the Colonnades for 12 months from July.

Source: The Australian - 5 May 2014