Gary Mehigan is an English-Australian chef, restaurateur and television presenter, best known for being an original judge on MasterChef Australia and owning Fenix restaurant.
Classically French-trained cooking applied to modern Australian restaurant fare. This profile looks at Gary’s background, career and signature approach.
TL;DR
- English-Australian, born 1967
- Known for being an original judge on MasterChef Australia and owning Fenix restaurant
- He opened the award-winning Melbourne restaurant Fenix in 2000, selling it in 2013.
- In 2020 he joined the cooking show Plate of Origin with Matt Preston and Manu Feildel.
- Classically French-trained cooking applied to modern Australian restaurant fare.
Gary Mehigan key facts
| Name | Gary Mehigan |
| Nationality / born | English-Australian, born 1967 |
| Known for | being an original judge on MasterChef Australia and owning Fenix restaurant |
| Location | Melbourne, Australia |
| Style | Classically French-trained cooking applied to modern Australian restaurant fare. |
Background and career
He trained at The Connaught and Le Souffle in London before moving to Melbourne in 1991. He opened the award-winning Melbourne restaurant Fenix in 2000, selling it in 2013.
Recognition and legacy
He was one of the three original judges of MasterChef Australia, leaving after its 11th season in 2019. In 2020 he joined the cooking show Plate of Origin with Matt Preston and Manu Feildel.
Signature style
Classically French-trained cooking applied to modern Australian restaurant fare. It is an approach that has made Gary a distinctive figure in the food world.
Gary in context
Gary Mehigan is one of the chefs featured on Pickup Table 4, alongside George Calombaris and Jock Zonfrillo.
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Gary Mehigan FAQ
Who is Gary Mehigan?
An English-Australian chef, restaurateur and television presenter.
Where is Gary based?
Melbourne, Australia.
What is Gary known for?
Being an original judge on MasterChef Australia and owning Fenix restaurant.
What is a notable fact about Gary?
He trained at The Connaught and Le Souffle in London before moving to Melbourne in 1991.
What is Gary’s style?
Classically French-trained cooking applied to modern Australian restaurant fare.
