Food That Feels Like Home: Andreas Gober Joins Nyaal Banyul
By Bree Pagliuso|
Food has the power to connect, to reflect people, place, and tradition. It invites us to slow down, to share stories, and to shape experiences together. At Nyaal Banyul, that philosophy runs deep.
Here, every dish is shaped by the sea, the land, and the stories of those who’ve gathered in Geelong long before us. Each one celebrates local produce, seasonal rhythm and cultural respect, brought together to create something deeply connected and full of meaning.
For Nyaal Banyul Geelong Convention and Event Centre’s newly appointed Executive Chef, Andreas Gober, that’s exactly where the magic happens.
“We’re surrounded by so much here,” he says. “Oceans, farmland, incredible artisans. You don’t need to look far to find flavour. It’s already here.”
Andreas’s love of food started young. “I’ve always dabbled in the kitchen. It was a natural step,” he says. “It also runs in the family. My great-grandparents on my mother’s side ran the Stiftskeller in Admont Austria, and both my grandmother and mother were exceptional cooks.” That family connection laid the foundation for a career shaped by curiosity, technique and scale.
Over the years, Andreas has worked in award-winning restaurants across Europe, where he learned drive and discipline. On luxury cruise liners, he cooked at scale without compromising on quality, mastering the art of large-scale service at the highest level. And in Australia, at Marvel Stadium and W Melbourne Hotel, he refined his ability to deliver under pressure and feed thousands and found something else entirely—a deep appreciation for produce and its connection to place.
He brings all of that to Nyaal Banyul, where food is more than something served. It’s a way of gathering and sharing, an invitation to slow down, to explore the region’s bounty, and to connect through flavour.
Guided by the seasons, the food offering will be shaped by what’s grown nearby. Andreas and his team will work closely with local farmers and artisans who share a respect for the land, sourcing ingredients that are fresh, vibrant and often carbon neutral. These thoughtfully grown ingredients will be enriched with native flavours and paired with culinary innovation and modern technique, honouring the essence of Geelong and the Bellarine.
“My cooking style is fresh, technical, and draws on native influences,” Andreas says. “It’s about doing things with care. Not just for the flavour, but for where the ingredients come from and what they represent.”
What excites him most? “Creating a food legacy for Geelong,” he says.
His goal is to showcase the energy and creativity already growing across the Bellarine and Surf Coast and to share those stories on a national and global stage. “There’s so much happening here. New restaurants, new producers, and a real sense of pride in what’s possible.”
One of his first dishes sets the tone: Moorabool Valley duck breast with leg croquette, saltbush, Mount Zero lentil granola and local carrots. Elegant, grounded and unmistakably local.
When asked how he translates this region onto a plate, Andreas is clear. “You start with what’s in front of you. The landscape, the season, the community. Then you cook with intention. That’s how a dish becomes something more.”
It also helps that Geelong offers the best of both worlds' ocean and farmland, side by side. “We can support local partners, cut down food miles, and serve things that are fresher because they’re right here. That’s a huge privilege.”
At home, his food is simpler but still rooted in care. “If I’m cooking for the kids, it’s something easy. Spaetzle (a traditional German pasta), schnitzel or Caesar salad,” he says. “If it’s just my wife and I, maybe grilled fish with an oxheart tomato salad.”
Whether at home or in the kitchen at Nyaal Banyul, that sense of thoughtfulness is constant. “Food should make you feel something. It should feel like care.”
And that’s what you can expect at Nyaal Banyul, a food experience guided by the seasons, grounded in place, and designed to bring people together.