George Kineses

Pioneer Year

1998 (Deceased)

George was born in Hungary where he started his cooking career and continued to refine his skills while working in Germany until 1950 when he migrated to Australia.

As an executive chef he worked creatively in many prestigious hotels and restaurant. both in Melbourne and interstate. holding appointments at the SilverGate Hotel, Linch’s Catering, Leonda by the Yarra and the Southern Cross Hotel.

George joined the Australian Guild of Chefs (A.H.C.I) Victorian Division in 1962 and was member until 1974. He trained many apprentices and helped to send the first Australian Culinary Olympic Team to the Culinary Olympics in Frankfurt.

He also worked as a Committee Member and Recruiting Officer for 22 years on the Australasian Guild of Professional Cooks where and had lots of opportunity to pass on his experience.

George also judged at competitions for William Angliss College.

He was elected to the Catering Institute of Australasian Guild of Cooks, “Chefs Chapter” in 1972.

In 1974 he became foundation member of the AGPC and was elected as Master member in 1978.

George was one of the first chefs to introduce professional culinary books into Australia including – Herrings Dictionary, Buffets and Receptions, Modern French Culinary Art and still specializes in Cooking, Catering, Tourism, and Hospitality Management books.

For the past eighteen years George has supplied Colleges, hotels, restaurants and chefs with many resource books and gives discounts on large orders

George believes good books are a necessity. “They are your best friends.” he said. He keep a wide variety of specialty books in stock at all times. Including in his stock of over 800 books are La Rousse Gastronomique (The Cook’s Bible), Pates and Terrines, Great Desserts, Simple Chocolate, Kochkunst in Bildern (3.4 f, 5), Grand Finale, Professional Pastry Chef, and many more well known titles.

George is still actively involved with his GK Culinary Books’ services and often displays books at competitions. exhibitions and at culinary establishments For information: (03) 9555 2195.

Memberships, awards and achievements:

  • Awarded Associate Fellow Member of the Catering Institute of Australia in 1962
  • Elected to the Chefs Chapter 1972
  • Elected as a Master Member by the Australasian Guild of Professional Cooks 1978
  • Awarded Pioneer status by Les Toques Blanches 1998