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Abhishek Sambyal

Born:

India

History:

I started cooking at a very early age – 9 years old. I learnt basic Indian cooking from my Mum and Grandmother, and had learnt Italian and Chinese cooking by age 14. From 14 to 16 years old, I was baking day in and day out. When I came to Melbourne at age 18 I fell in love with the city. I had my first Head Chef position at age 19 and haven’t stopped since.

Have you always wanted to be a Chef?

I have always loved food, eating, cooking and dreaming. It has always been a passion of mine.

How would you define your style?

Contemporary Modern.

What is your feature flavour these days?

Paprika is my ‘main spice’. I like to try to show people that life and food is just a little bit better with spice.

Obsessive compulsive about?

Cleanliness and awesome food. A clean life produces clean thoughts and a simple life.

Your greatest culinary inspirations/influences:

My Mum and Grandmother. I lived in a joint family and at age 15 I always saw them cooking from morning to dawn. It was just natural for me to be in the kitchen growing up!

What do you love about this business?

Freedom of creativity, making bold ‘in your face’ food and its ever-changing nature.

An ingredient you can’t live without?

Salt. Our body needs salt – The end.

Most ‘eyebrow raising’ menu item?

“Knuckleduster Wings”

Signature dish:

“Battlesticks” Hand cut chips, cooked 3 times and dusted with a spice mix of 22 spices – served with machinegun sauce.