Recently catching up with Algerian born, French trained, Executive chef, Pierre Khodja can only be described as 'an experience'; but in the nicest possible way. His passion for food is palpable. He lives and breathes food, and has plenty of it to play with at the Flinders Hotel with the Deck (bistro) and Terminus (fine dining restaurant) both under his direction.
We were lucky enough to go behind the scenes of the Terminus kitchen and see the team in action on a recent film shoot. The kitchen is large and busy, but the food is definitely the focus. Attention to detail and a high level of expertise is blended with serious creativity. But there is a sense of humour as well.
And the results speak for themselves. You can see why Terminus holds a Chef's Hat Award.