An Adelaide Convention Centre Chef has taken out top honours at the Lexus Young Chef and Young Waiter of the Year Awards.
Melanie Gowers, 29, beat competitors from around the country in a contest judged by some of the nation's top chefs such as Rockpool's Neil Perry, the Grange's Cheong Liew and Luke Mangan from Sydney Hilton, Glass Restaurant.
The news caps off an award-winning month for Adelaide Convention Centre with its restaurant Regattas Bistro recently taking out the Best Modern Australian award at the Restaurant and Catering South Australian Natural Gas Awards for Excellence 2007.
"Food is an essential part of the convention experience and we pride ourselves on serving meals that would appear on the plates of some of the best restaurants in the world," ACC Chief Executive Alec Gilbert says.
"With our service and facilities matching the quality of our food, it is no wonder Adelaide is regarded as Australia's Convention City.
"I would like to congratulate Melanie and all of the staff at Adelaide Convention Centre who ensure the high expectations of delegates and exhibitors are not only met, but exceeded."
Passionate about cooking, Ms Gowers has spent most of her career at the Convention Centre.
Centre Food and Beverage Manager Sujoy Dey said Ms Gowers started as an apprentice at Regattas Restaurant before specialising in Patisserie.
"Her food is creative and intelligent. She is passionate about the environment and regional produce and this is reflected in her cooking which is modern and innovative," he said.
"She is extremely motivated and always looking at ways to update her skills and stay on top of trends."
Mr Dey said the competition was judged on a full menu, not just desserts, allowing Ms Gower to showcase her range of skills.
Regattas Bistro is a stylish, contemporary restaurant with indoor and outdoor seating offering fabulous river and parkland views across to historic Adelaide Oval.
It is popular with local residents, in-house delegates and exhibitors alike, with a boutique wine list complemented by an innovative menu with Mediterranean and modern influences using market-fresh South Australian produce.
