Southland Boys’ High School-educated Ethan Flack has carved out a successful career as a chef in the UK.
It was during Ethan’s time at Southland Boys’ High School that he decided to be a chef. He won a scholarship for an apprenticeship, which he completed at Millennium Hotel Queenstown.
After hard work and dedication, Ethan was offered a job at Le Manoir aux Quat’ Saisons (The House of the Four Seasons). His career path was confirmed and he was about to learn from the best. Here, he spent six and a half years working 16-18-hour days, developing a robust skillset.
Ethan is still working in the UK as an executive sous chef for Tommy Banks at his two restaurants in Yorkshire. Tommy Banks has the prestige of being Britain’s youngest Michelin-starred chef (2013). His restaurant ‘The Black Swan’ was rated the best restaurant in the world in 2017 as voted by TripAdvisor.
Ethan is now in a position to share his knowledge and ability with others and to mentor and inspire the younger chefs coming through. He believes in passing on the passion and encouraging others to pursue their dreams as he did.
The importance of mentoring is a reoccurring theme throughout Ethan’s journey as a chef.
“It’s massive.” said Ethan, “It’s a key to continued success; their belief in you helps make your career better. Their guidance and giving you direction really helps.” he said.
He’s also quick to point out the support he’s received from his wife Josie and his family, and how important they’ve been to his ongoing success.
When asked what disciplines he practises to help him be successful, Ethan believes that taking care of yourself – your mental and physical well-being was paramount. He said he runs, bikes and plays sport to maintain his health, which is essential when you’re working long hours.
“It all adds up in the end – having a healthy breakfast, getting exercise, talking to family regularly, it’s all about living a balanced life,” said Ethan. He adds “When you enjoy what you do, it doesn’t take such a physical and mental toll on your well-being.”
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