Gavin Hughes

Chef de Cuisine
Chef Gavin Hughes profile

Short bio

Meet Chef Gavin Hughes, a seasoned culinary artist whose journey from the kitchens of Scotland to the shores of Australia has been one of passion, creativity, and dedication. With a flair for French cuisine and a penchant for creating unforgettable dining experiences, Chef Gavin is now making waves as a private chef in the picturesque locales of Byron Bay and the Gold Coast.
  • Experience rating 5
  • Talkativeness 3
  • Location: Australia, Queensland, Gold Coast
  • Events done: 0
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  • Recommendation score: 90
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  • Member since: Mar-2024
  • Food safety certificate:



Gavin’s culinary odyssey began amidst the rustic charm of regional hotels in Scotland, where he discovered his love for cooking with fresh, seasonal produce. Inspired by his uncle, a chef in the British Army, Gavin embarked on a path that would take him across continents and cuisines. From honing his skills in boutique country house hotels to mastering high-volume kitchens in Australia, Gavin’s culinary journey has been nothing short of extraordinary.
With a keen eye for detail and a commitment to excellence, Gavin’s career highlights include stints in Japan, London, Fiji, and various spots across Australia. His expertise in French cuisine, coupled with his dedication to using locally sourced ingredients, has earned him accolades and admiration from both diners and industry peers alike.
Today, as the Senior Culinary Consultant & Development Chef for Miele Australia, Gavin continues to delight patrons with his innovative take on classic French dishes. Armed with a philosophy of “turning ideas into plates of happiness,” Gavin infuses every dish with creativity, passion, and a touch of quiet confidence. Whether he’s preparing a succulent roasted pork loin or a delicate pear terrine, Gavin’s culinary creations never fail to captivate the senses and leave a lasting impression.


When it comes to favorite dishes, Chef Gavin's passion for maximizing flavor potential shines through. He has a penchant for cooking secondary cuts of meat and fish on the bone, believing that these often overlooked ingredients hold the key to unparalleled taste experiences. From perfectly seared yellowfin tuna to a stone fruit salad bursting with seasonal goodness, Gavin's dishes are a celebration of freshness, flavor, and unfussy presentation. Whether he's catering to the dietary preferences of a private client or delighting guests at Bisou Bisou, Gavin's commitment to culinary excellence knows no bounds.


  • Continental European
  • French
  • Spanish