By Marie-Antoinette Issa.
Behind every dish is a tale…and for Australia’s Chefs, those stories often start long before they step into a professional kitchen. From family kitchens filled with aromas and laughter to unforgettable moments abroad, the experiences that ignite a Chef’s passion can be as varied as the flavours they create.
In this feature, seven Australian Chefs reflect on the memories that shaped their culinary journeys, offering a glimpse into the moments - sometimes small, sometimes monumental - that inspired them to turn a love of food into a lifelong career.
Renowned Chef and restaurateur Luke Nguyen has spent decades sharing the flavours of Vietnam with the world, from his award-winning Red Lantern restaurants in Sydney and native-ingredient-driven Botanic House in the Royal Botanical Gardens to Vietnam House in Ho Chi Minh City. A bestselling cookbook author, television host, gastronomic traveller and Lanson Ambassador, Luke’s culinary journey began at a very young age, inspired by family, culture and tradition.
"My earliest food memory was cooking my very first dish, which was a Vietnamese beef noodle soup, known as pho. I was six years old, standing on a milk crate perched over a 100-litre stock pot, taking instructions from my father. I simmered that broth for 12 hours, making sure to extract all the flavours from the beef bones, ginger, onions and spices like star anise, cinnamon and cloves. The wonderful array of aromas that came from that broth, I could never forget.”
Luke’s travels have deepened his passion for food, particularly when he first visited Vietnam. "The first time I visited Vietnam was when I was 19 years old. My aunties picked me up from the airport and took me for some street food in District 1, Saigon. I sat on tiny red stools, watching hundreds of motorbikes ride past, as fragrant beef and betel leaves were being grilled over smoky charcoal. The sounds, smells and sheer energy overwhelmed me and at that point, I remembered saying to myself, ‘I’ve arrived home’.”
Mark Ebbels is a seasoned consultant Chef, specialising in guiding and refining fine dining experiences. Drawing on international experience from The Fat Duck in England to Bacchanalia in Singapore, Mark brings precision, creativity and mentorship to every project he touches, including his current consultancy at Re’em in the Yarra Valley.
"I first considered cooking as a career simply because I enjoyed it. My real love for hospitality came from how naturally a kitchen fit my personality. There was something magnetic about its rhythm and structure – the systems, timing and teamwork all working together for one purpose, to make people happy. What drew me in wasn’t the food itself at first, but the environment, discipline, cleanliness, precision and time management, all balanced with humour, hard work and camaraderie.
"Those parts felt instinctive to me. It wasn’t until later that I began to truly appreciate flavour, texture and the composition of individual dishes. My enjoyment of creating food began with baking alongside my granny and mother, making biscuits, cakes and slices for morning and afternoon tea while working on our family’s carrot farm.”
Adam Grimsley leads Ette Sydney, a laneway restaurant bringing fast fine dining and European-inspired cuisine to the heart of the CBD. With a background spanning Michelin-starred kitchens in the UK and some of Sydney’s most celebrated restaurants, Adam blends precision and creativity with the city’s best seasonal produce.
"What started it for me was my traditional family roast dinners. My mother would spend all day pouring love and care into every element of this feast; the smells from the kitchen alone were incredible. I saw how the seasonal vegetables changed through the months and how different cuts of meat were prepared and utilised. It also showed me the power of a great meal, how it brings people together, helps them connect and leaves lasting good memories.”
Soumil Vij is Chef de Partie at Penny Blue Kitchen, part of the pre-opening team at Adelaide Marriott. A graduate of Le Cordon Bleu, Soumil merges classical technique with Modern Australian flavours, crafting desserts and dishes that leave lasting impressions.
"Growing up in Delhi, food was at the heart of our household. My grandmother's kitchen was my first culinary classroom, especially on Sundays when she would prepare the most authentic Indian breakfast dishes. It wasn't just a meal; it was a moment of bonding and the beginning of my fascination with cooking, with memories steeped in aromas and rhythms of a bustling family kitchen.
"My Grandparents played a significant role in shaping my passion for food. They would often watch TLC and Gordon Ramsay's shows with great interest and I'd sit beside them, absorbing every detail. Those programs introduced me to the world of professional kitchens and the artistry behind every plate. They planted the seed that food could be more than just delicious – it could be expressive, bold and transformative.
"The blend of family tradition, media inspiration and formal training has shaped my path. Today, when I'm in the kitchen, I carry those memories with me. They remind me to cook with heart, respect the craft and strive for excellence – just like the Chefs I admired growing up.”
Joey Ng, Head Chef at Deckhouse, grew up in a family of Chefs, blending Cantonese heritage with a love of seasonal, homegrown produce. His international experience includes working with renowned Chefs, private dining and transforming venues like Nola Smokehouse & Bar.
"Growing up with two Chefs as parents, food was always the heartbeat of our home. With our Cantonese heritage, every meal was a celebration of diversity and flavour. Mondays were special, the restaurant was closed, so the whole family would gather after work and school for dinner. Mum often spent days preparing, and no one ever left hungry.
"Over the years, friends became part of the tradition too and nearly two decades later, those Monday night dinners are still going strong. The dish that’s always stayed with me is Mum’s ginger and shallot chicken - simple, yet unbelievably perfect. She even grew the ginger and shallots in our backyard. It’s the kind of cooking that reminds me where it all began.”
Joey’s culinary path reflects the importance of heritage, family traditions and the enduring power of shared meals.
Sam Christopher, Head Chef at 2KW in Adelaide, has built his career across acclaimed venues in Melbourne and Adelaide. With experience at Orana under Jock Zonfrillo and other top restaurants, Sam’s approach is shaped by mentorship, curiosity and dedication to local ingredients.
"I didn’t grow up with a fairy-tale cooking moment. I wasn’t nailing school and I needed a trade. My parents grew vegetables and I loved food, so I chose cooking. The real moments that shaped me came when I landed jobs I thought were way above me, in kitchens where I felt completely out of my depth.
"At the time, I didn’t realise how much I was learning about food, hospitality and myself. Under mentors like Virginia Redmond and Andrew McConnell, I shook my preconceptions and absorbed how to elevate service, dishes and culture.
"Working with Jock at Orana opened my eyes to native Australian ingredients. It was humbling. I realised you don’t need a romantic origin story to succeed. You need curiosity, dedication and the courage to pick great mentors and keep showing up. Today, at 2KW, I’m doing it for South Australia’s growers, for the produce and for that moment when you look around and realise you have become the game-changer you once looked up to. That is the story I want young Chefs to know.”
Oak Kunnalok, Head Chef at Lexy in Melbourne, combines his Thai roots with contemporary, fire-driven Asian cuisine. More than a decade in the kitchen has honed his technique and allowed him to reinterpret the flavours of his childhood in a modern context.
"I grew up in a family where food was everything. My mum and aunt cooked every day, mostly Southern Thai dishes, rich with spice and soul. Even though I was raised in Bangkok and grew up around a mix of cultures, I actually leaned more toward European food when I was younger.
"After moving to Melbourne, I started to really miss my mum’s cooking. That moment made me realise how much food connects me to home, culture and emotion. That’s when I fell in love with cooking Asian food again, bringing the flavours I grew up with into a new context and sharing that story through every dish.”
Oak’s journey highlights how personal and cultural memories can shape a Chef’s style and ignite lifelong culinary passion.
