Andrew Frost.
Andrew Frost. Contributed

Bred to be a baker

FROM cooking for Madonna and Guy Ritchie's wedding to pretending to be a waiter at Tina Turner's birthday party, Andrew Frost's life in food has allowed him to rub shoulders with some of the most well-known celebrities in the world.

Mr Frost grew up in his parents' bakeries, first in Manchester and then north Yorkshire in England. After travelling for a few years, he returned home to do a baking apprenticeship, which he finished early due to years spent working in the family business.

He started his formal career at Heathrow, one of the busiest airports in the world.

Mischief ruled in and out of the kitchen, including a close call with the now-defunct Concorde turbojet. Mr Frost (pictured) and others had wanted to watch the jet take off and were standing at the end of a runway.

"We were still a hundred metres back but we didn't realise it had after-burners. We had no hair left," he said with a chuckle.

Mr Frost, 48, has worked in some of the best-known hotel chains in the world, and also had a stint at a chalet in the French Alps that attracted celebrities such as Formula One driver Alain Prost and fashionista Naomi Campbell.

But the best memory of his career to date was working on Christmas Day at a Sunshine Coast hotel, with the Salvation Army, to put on a festive buffet spread for disadvantaged families.

"Nobody put too much food on their plates. A normal five-star crowd will pile their plates with prawns and then leave half of it," Mr Frost said.

He emigrated to Australia in 1988, and then returned to help his ailing father in England in 1997. Mr Frost's father died later that year. It was his dad who most inspired his cooking, and taught Mr Frost that a good baker never stops learning.

"When I got back to the UK we worked together for one day and then he retired," Mr Frost said.

"And he fired questions at me all day about places I've worked and things I had done. He was so interested. I thought 'wow, this is the last day you're ever going to work but you're still interested in everything to do with baking'. You're never too old to learn something new."



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