As cliché as it sounds, I would say my two grandmothers ignited my love for cooking. One being German and one being Indonesian, I learned two very different styles of cooking. Plus, I was always obsessed with eating which was a huge indicator! So, when I was 14 I decided to become a trained chef because I realised how competitive I was in home ec. I knew this is what I was truly passionate about.
I lived in Melbourne for a while where I worked as a chef de partie at Tonka which is a Flinder’s Lane institution. Then I moved back to Sydney where I was at QT Sydney’s, Gowings before becoming Sous Chef at Bang Street Food which was an incredible modern Bangladeshi restaurant. From there I took on my first head chef role at House of Crabs in Redfern, which is part of Australian Venue Co., before landing my current role at Untied.
The hero dish at the moment would have to be the hanger steak taco! It’s sizzling marinated hanger steak with green chilli mint yogurt, radish, snow pea tendril and pickled shallots. Its also available in the DIY taco platter so the whole group can smash it.
My favourite dish to cook is the beignets which we serve with tonnes of icing sugar as tradition and whipped praline cream. When I was travelling the states my favourite place by far was New Orleans! I had the most mind blowing beignet donuts at Café Du Monde so recreating them is really special to me. I’m constantly perfecting the recipe especially the vegan beignet which is served with a coconut whip.
In between House of Crabs and Untied I spent three months backpacking all around America. It was important for me to do a personal culinary trip for myself. I was lucky enough to do work experience at some phenomenal Michelin restaurants while I was there. Elske and Acadia in Chicago and Eleven Madison Park in New York city. What a dream!
I think it (Untied) being so new & in an area where we are seeing a lot of new and exciting bars and restaurants open. With a lot of Sydney kind of going backwards it’s great to be in a venue that’s experiencing growth. We’re also a really female forward venue, all of the Senior management team are ladies and it creates a great positive space that can be really enjoyed by all of our guests.
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