Chefs Corner with Eileen’s Charcoal Grill, Head Chef Min Gurung

Eileen's has quickly become a master of the meats, both land and sea based, in the Geelong region.

As the Paul Upham hospitality empire continues to grow in Geelong, we look at the recipes and success of their relatively new portfolio addition, Eileen’s Charcoal Grill. Added to their Noble Street location in 2024 feeding into Sawyers Arms Tavern and Two Noble, Eileen’s Charcoal Grill, which pays homage to the inimitable Mrs Eileen Clatworthy, who owned Sawyers Arms Tavern for 68 years, has become a standout food spot in Australia. This time last year, Eileen’s was a State Finalist for the Australian Hoteliers Association Awards, in categories Best Restaurant – Regional, and Best Refurbished Venue Space.

We head into the kitchen in our series Chefs Corner to talk to the man behind the menu, and one of the major reasons for the hospitality venues’ success. Spend five minutes with Eileen’s Charcoal Grill, Head Chef Min Gurung.

Keep up to date with the latest in food and drinks across regional Victoria here.

 

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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.

 

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Who’s currently killing it in the hospitality scene?

Johnny over at Tulip. 

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.

Find out more about Eileen’s Charcoal Grill, explore the menu, or book a table, here.