Some people strive to make it big in the hospitality industry whereas some like Greg Bultitude claim to have it in their blood since birth.
Bultitude is presently the group executive chef for Crerar Hotels. But this he says did not happen in a short time, since childhood he was fascinated by the culinary side of the kitchen.
As a kid Bultitude enjoyed watching chefs prepare seafood dishes which were made out of local lobsters and fishes. The sight of all this amazed him. He finally managed to convince the same restaurant’s owner to give him a chance to cook and since then he immersed himself completely in his passion to cook. At the age of 14 he bought his first chef's knife.
Later Bultitude did his commercial catering course and also worked in a variety of restaurants around Australia. In such places he learned to cook different cuisines. He did everything from fine dining to nursing homes where he even cooked food for patients with diabetes and sufferers of celiac.
At a very young age of 22 Bultitude was serving for 2 head chef positions one at an Italian restaurant and other a modern cuisine eatery, both in Wales. He mastered the tricks of the trade soon.
During his early days in the restaurants he learned a lot of things about food and customers. One thing that he always keeps in mind is the customers want to eat – not what the chef wants to cook.
He worked in a small fine dining restaurant in UK and realized people in UK had a different taste for food than in Australia. There he learned his next lesson; people have a different taste as per the region they live in and a chef has to infuse the local flavor in his cooking style.
He joined Crerar as group executive for 10 of their hotel chains. Since then his experience and journey has been even more exciting.
Bultitude is happy to be known for his food and wants to be the same way forever. His aim in life was to serve people with delicious food which he is currently doing. He says he is still learning about different food cultures and habits.
