Chef David Pommier
Restaurant
Trained
Auxerre Cooking University, France
Favorite Chef
My Grandmother
Who would you be nervous cooking for?
Michelin Guild food critic
Favorite ingredient
Chinook Salmon
Dinner Party Dream Guest
Heston Blumenthal
Where do you like to eat and why?
At Glass, so I can keep an eye on the kitchen
Inspiration
Different seasons of the year
General Likes
Trying out challenging dishes
Dislikes
Bad organization and messy Chefs
Favorite Music
Rock and Roll
Hobbies
Golfing
Goals
To be a well respected Chef
Charities You Support
Bio
David Pommier was trained at the Auxerre Cooking University in France. Now residing in Australia, Pommier has mainly based himself in QLD where he is currently serving as head chef at Glass Dining and Lounge Bar.
Prior to this, Pommier was sous chef at Southport Yacht Club, QLD and head chef at Emerald Lakes.
Pommier is inspired by the different seasons in the year; likes to try out challenging dishes; loves to golf and aspires to be a well-respected chef. If he were to host a dinner party, he would like to cook for Heston Blumenthal but would be nervous cooking for a Michelin Guide food critic. His favourite ingredient is Chinook Salmon and, being on the waterfront and busy, he likes to dine at Glass so he can keep an eye on the kitchen.
Pommier cites his grandmother as his favourite chef.
