George Calombaris is a Greek-Australian chef, restaurateur and television personality, best known for the restaurants The Press Club and Hellenic Republic and judging MasterChef Australia.
Modern cooking rooted in his Greek and Cypriot heritage. This profile looks at George’s background, career and signature approach.
TL;DR
- Greek-Australian, born 1978
- Known for the restaurants The Press Club and Hellenic Republic and judging MasterChef Australia
- His flagship restaurant The Press Club was named Best New Restaurant by The Age Good Food Guide in 2008.
- In 2019 his company admitted to underpaying staff wages, which were subsequently back-paid.
- Modern cooking rooted in his Greek and Cypriot heritage.
George Calombaris key facts
| Name | George Calombaris |
| Nationality / born | Greek-Australian, born 1978 |
| Known for | the restaurants The Press Club and Hellenic Republic and judging MasterChef Australia |
| Location | Melbourne, Australia |
| Style | Modern cooking rooted in his Greek and Cypriot heritage. |
Background and career
He trained under executive chef Raymond Capaldi at Melbourne’s Sofitel and represented Australia at the 2003 Bocuse d’Or. His flagship restaurant The Press Club was named Best New Restaurant by The Age Good Food Guide in 2008.
Recognition and legacy
He was one of the three original judges of MasterChef Australia from 2009 to 2019. In 2019 his company admitted to underpaying staff wages, which were subsequently back-paid.
Signature style
Modern cooking rooted in his Greek and Cypriot heritage. It is an approach that has made George a distinctive figure in the food world.
George in context
George Calombaris is one of the chefs featured on Pickup Table 4, alongside Jock Zonfrillo and Maggie Beer.
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George Calombaris FAQ
Who is George Calombaris?
A Greek-Australian chef, restaurateur and television personality.
Where is George based?
Melbourne, Australia.
What is George known for?
The restaurants The Press Club and Hellenic Republic and judging MasterChef Australia.
What is a notable fact about George?
He trained under executive chef Raymond Capaldi at Melbourne’s Sofitel and represented Australia at the 2003 Bocuse d’Or.
What is George’s style?
Modern cooking rooted in his Greek and Cypriot heritage.
