Five Minutes With Min Gurung: Head Chef, Eileen’s Charcoal Grill

Head Chef Min Gurung brings a thoughtful approach to the kitchen at Eileen’s, with a menu built around fire, technique and respect for simple, high quality ingredients.
We asked Min a few questions about what he’s cooking right now, the food that inspires him and the dishes he returns to when he’s at home.

Min Gurung, Head Chef, Eileen's Charcoal Grill

What are you cooking with at the moment?

Right now, I’m really enjoying working with fire and simple, honest ingredients. Charcoal cooking lets the ingredients speak for themselves - the flavour comes from technique and timing rather than too much fuss. I’m also inspired by balancing bold flavours with restraint, letting each element on the plate have a purpose.

Where is your favourite culinary destination?

Home -  Nepal. The food is deeply connected to family and tradition. Every meal has meaning, and recipes are passed down through generations. That connection is something I always carry with me into the kitchen.

What is your favourite food memory?

Cooking with my wife. Making our favourite dishes together, sharing food with friends and family, and seeing people’s faces when they taste something I’ve cooked.

In your opinion, what makes a dish great?

Thought. A great dish starts with understanding what the guest expects, then going a little further. It’s about intention and balance, not just flavour.

What dish is always on rotation at home?

Momo dumplings. They’re comforting, versatile and remind me of home. I never get tired of them.

What are you doing when you’re not cooking?

I love playing basketball and going on adventures with my wife... exploring Geelong, finding new places...just enjoying time together.