Jen Blashak, Head Chef at Gabbinbar and 2025 QLD Chef of the Year Finalist, on her grandmother's kitchen, working abroad, and the advice she'd give young women leading their own kitchens.

What’s your earliest memory of food that made you want to cook and when did you know this was your life?

“My earliest memories are of cooking with my grandmother. I spent countless hours in the kitchen with her, particularly hand-making pierogi. Food was always about bringing the family together, and I think that’s where my love of cooking really started.”

“I just kept finding myself drawn back to the kitchen”

“I grew up in Allora and did my apprenticeship in Brisbane. I don’t think there was one particular moment where I decided this was my life, I just kept finding myself drawn back to the kitchen.”

What’s one lesson from working abroad that you couldn’t have learned at home?

“That there’s never just one way to do things. Working overseas alongside people from different nationalities and in luxury kitchens exposed me to completely different cultures, standards and approaches to food.

It taught me to stay curious and take the best from every kitchen I work in, rather than thinking there’s only one ‘right’ way to cook.”

Who’s been the biggest mentor in your career and what did they teach you?

“I’d have to say my grandmother was my first mentor. She taught me that food is really about generosity, bringing people together and making people feel cared for.

Then Chris Wheeler, who was my Head Chef at Stoke Park in the UK, gave me that first real opportunity to step into the industry, and I’ll always be grateful that he was part of the beginning of my career.”

What’s the biggest lesson you’ve learned in becoming a head chef?

“I’ve learned that no two people or two days are the same. Good leadership is about being adaptable while still holding onto your standards.”

“I’ve also learned that getting everything right isn’t always the goal”

“I’ve also learned that getting everything right isn’t always the goal, sometimes you need to know what really matters, where to put your energy and when to let things go.”

If you could give your younger self, just starting out in the kitchen, one piece of advice, what would it be?

“Don’t lose yourself trying to become the chef you think everyone else wants you to be. Work hard, stay curious, ask questions and learn from every experience, even the difficult ones. And remember that you don’t have to have everything figured out straight away. Your career is a long journey, so enjoy it.”

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