Forget any preconceptions you may have that chefs only indulge in the very best of the culinary world. When the apron is off, these top cooks have a host of guilty pleasures, writes Lauren Dor

Steven Harris, Adelfia Greek Taverna head chef “After work I will go home and eat something boring like a toasted cheese sandwich. As my sort of treat at the end of the week I will get a triple cheeseburger at Hungry Jacks which is something you really shouldn’t eat. I think it’s just a junk food craving. I make Greek food all the time and most people think it’s quite heavy and oily but it’s actually quite fresh. There’s nothing wrong with a burger now and then.”

Russell Molina, Vivo Restaurant and Bar executive chef “During the busy season I miss out on breakfast a lot so I make a fruit, muesli, yoghurt and honey shake. When I am cutting up the fresh tuna for the fish of the day, I can’t go past eating some of it with salt and sansho pepper. But late at night coming home I like pie sandwiches. I literally make it like a sandwich. I cook up a pie, put it between two slices of bread, sometimes I toast the bread, then I put mayonnaise on one side and chilli sauce and a slice of cheese on the other side. You can hold it together really well. I am a big fan of sandwiches because of the simplicity of them and I love pies. If you’re not eating it on a sandwich it’s hard to get the condiments on the pie.”

Goran Zonai, Salsa Bar & Grill Port Douglas head chef“I like anything that’s got to do with cheese. I make crumbed camembert. You get a really good quality camembert, crumb it twice with eggs and breadcrumbs and fry it in the pan. You fry it off so it’s really crisp on the outside and the cheese melts inside. Sometimes I eat it at night with my wife and it’s not very good for you. My wife also makes a great baked bean and sweet corn jaffle with cheese. When you come home late you shouldn’t have it but it’s absolutely beautiful. In Germany we also have Kaasa Spätzle, which is a kind of pasta or fresh noodle – it’s like a pasta bake with cream and cheese. If you like cheese or pasta dishes, this is absolutely perfect.”

Megan Scott, Pesci’s executive chef“I like to have a roast chicken sandwich and a beer. I put on heaps of butter and heaps of salt and pepper and the bread has got to be very fresh, otherwise it’s just not on. I would have this about three times a week and if not, it’s a packet of (hot) chips once in a while at night after service. I use celery salt on my chips, it’s very simple and not as salty as chicken salt. I’m a bit funny when it comes to my chips.”

Hagen Wittner, Zinc Restaurant Port Douglas executive chef“It would have to be a double whopper with cheese and bacon from Hungry Jacks, I would have it once a month because it’s cheesy. It’s a small craving. Half way through I actually regret having it. And Cadbury’s chocolate is my so‑called beer. I will have dinner then have dairy milk chocolate while watching TV, just a couple of rows a day. Two rows at a time has to be good.”

Katy Vidler, Splash Seafood Restaurant executive chef“Definitely I would have to say Ferrero Rocher and honey cashews. I would have Ferrero Rochers every day. I love them. I had five last night. It’s a treat for myself and I like the different textures. Honey cashews I would probably have a couple of times a week. My butcher has them in bags, I get a packet of them. They are the snack before a meal. You don’t get a lot of time to eat while you’re at work.”

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