By Leigh O’Connor.
Coming from a small village in the Philippines, Rey Ambas has fond memories of sharing meals and occasions on his grandparents’ farm.
They grew their own citrus, vegetables and raised chickens and pigs – Rey remembers traditional occasions where most of the village and neighbours would come together and share traditional food.
"In the middle were my grandparents always cooking. I guess that’s where I started, I remember washing rice for them, collecting herbs and picking vegetables for the upcoming meals – core memories really are true,” he tells AGFG.
These days, Rey is Executive Chef at Chef-hatted Jonah’s restaurant in Whale Beach, where you can expect stunning views from every table, along with contemporary Modern Australian cuisine with a focus on seafood.
"I had so many hobbies as a young boy growing up on the Northern Beaches, I loved my sport. However, to be honest, starting my apprenticeship was the best thing I did.
"It taught me so much about myself I did not know. It taught me commitment, grit, hard work and most importantly, humility towards others.”
Rey’s culinary journey began as a kitchenhand-cleaner at a local butcher, before an apprenticeship in hospitality straight after high school.
Wanting to expand his experience and horizons, he landed a shift at hatted 'Pilu at Freshwater' where owners Giovanni and Marylin welcomed him like family.
"I worked with the Pilu family for almost nine years, cooking and learning from the most hard-working Chefs I had ever met. Giovanni and Marylin gave me the most memorable experiences during my time there, including the rare opportunity to open ‘Acquafresca by Pilu’ as Head Chef, for which I will always be forever grateful”.
Rey’s stint at Jonah’s began post-COVID joining the team as a Sous Chef, fast forward to today and he proudly holds the position of Executive Chef.
"I still feel so lucky and grateful for where I am today. I am really passionate about passing down my experience and knowledge to the team here. Our previous Executive Chefs’ hard work and commitment to raise the standards should not go unnoticed either.
"I am very proud of the standards we have achieved together.”
While the bug tail capellini is Rey’s signature dish – sauteed tomatoes, garlic, chilli, saffron, lemon, lobster butter and oil, basil, bug tail and thin pasta – it is his recipe for ricotta tortellini, tomato, eggplant fritto and tomato water he shares.
"I made this dish for my Mother when I was just playing around with pasta at home. Cooking for Mum is always special.”
It is no surprise that Rey is just as creative out of the kitchen – when he’s not cooking, you will find him sketching and drawing. Just another creative bow to this Chef’s repertoire!
