Niche work if you can get it

AS a chef you have to do things other than just cooking; like guest cheffing and doing cookbooks - most chefs don’t receive these opportunities.

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My inspiration came from my mother’s kitchen when I was young (born in Australia to Lebanese parents) and food plays a big part in Lebanese culture. Food is about my childhood and growing up - it’s all tied together; it’s not so structured with all these courses or fluff or foam.

As a chef you need to have something that no one has - you need a point of difference and journalists will support you. Find your niche and make it work for you or the diners and the critics won’t be that interested in you.

I have always enjoyed mentoring young chefs and working in great kitchens. In France once I worked in an underground kitchen.

Based in Dubai and Melbourne. Always admired and for his generous support with young chefs. “With young chefs we need to keep nurturing them.” Greg Malouf.

Mel Nathan