AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Ajit Giri
Born:
Born and raised in Nepal. I moved to Australia when I was 19.
History:
I was born and raised in Nepal, where food was a part of everyday life but never something I saw as a career path. When I moved to Australia at 19, I took a job as a kitchen hand just to get by.
I had no plans to become a Chef at the time, it was simply about survival. However, something about the energy of the kitchen pulled me in.
I’d stay back after my shifts just to watch the Chefs - how they moved, how they built dishes, how they handled the pressure. I realised I loved that mix of creativity, discipline and intensity. That’s when it shifted. It stopped being just a job and became something I genuinely wanted to pursue.
Over time, I worked my way up, learning from Chefs who were hands-on, detail-focused and deeply passionate about flavour. Their mentorship shaped not only my skill set but also how I show up in the kitchen. They taught me to lead by example, to stay humble and to keep learning - always.
My cooking style is rooted in bold, honest flavours. I focus on clean, refined plating -never overcomplicated, always purposeful. I’m obsessive about balance and texture. I’ll tweak a dish until it hits the exact contrast I’m looking for - crisp against soft, richness balanced by brightness. Every element has to earn its place on the plate.
These days, I find myself drawn to umami-forward ingredients - smoked elements, miso, liquid koji - and to working with primal cuts in ways that highlight their natural character. Whether it’s dry-aged steak, housemade sauces, or something unexpected like seafood paired with Wagyu, my goal is always the same: to make food that’s memorable, expressive and grounded in quality.
Now, I lead the kitchen at Calida Bar & Grill, part of the Alemre Group. I love being part of a team that’s passionate, supportive and genuinely excited about what we put on the plate. We create food that’s serious in flavour but served in a setting that’s relaxed and welcoming.
From washing dishes to running the pass, my journey has been about showing up, staying curious and chasing flavour. There’s still so much more I want to create.
How would you define your style?
I work with good produce and let it speak. My style is bold flavours and clean, focused plates - nothing added just for show. I build depth through technique and balance, but I never overcomplicate. It’s about taking great ingredients, treating them with respect and turning them into something that feels honest and memorable.
Obsessive-compulsive about?
Seasoning and texture. I’ll keep tweaking a dish until it eats exactly how I want - crisp against soft, richness cut by brightness. Nothing leaves the pass unless it’s balanced.
Your greatest culinary influence:
I’ve been shaped by the Chefs I’ve worked with - hands-on mentors who valued discipline, detail and flavour. Their influence taught me to lead by example and never stop learning
What do you love about this business?
I love being part of the Alemre Group because the team is genuinely talented and backs each other every day. There’s a buzz in working with people who care about what hits the plate. I enjoy creating a fun dining experience within a casual setting - food that’s serious in quality but never stuffy. What I value most is the camaraderie in the kitchen and the support from the management team that makes it all possible.
An ingredient you can’t live without?
Fresh herbs. They lift everything adding brightness, aroma and that final layer of flavour. Whether it’s fire-roasted meat or housemade sauces, herbs always have a place on my bench.
Most ‘eyebrow-raising’ menu item?
The spanner crab mousse rolled inside a spinalis steak and served with aji amarillo cream and pea purée. People don’t expect seafood to sit so naturally inside a prime Wagyu cut, but once they try it, you can see their expression change instantly.
Signature dish:
I'm known for refined, flavour-driven dishes like dry-aged steaks, modern tapas and housemade sauces. I enjoy working with fire, precision butchery and integrating modern techniques to elevate traditional flavours.
What can diners expect when they eat at your restaurant and what makes the experience special?
They can expect bold, honest food - refined but deeply satisfying. Our menus are shaped by the seasons and built around big flavour, quality produce and dishes that balance tradition with creativity. It’s food that feels familiar, but with a twist. What makes the experience special is the energy of the kitchen and the passion behind every plate.
What is your go-to meal at home when you don’t feel like cooking?
A bowl of veggie rice with a quick meat curry or a good lentil soup. It’s the kind of food I grew up on, it feels grounding and I can pull it together without overthinking.
Tell us something no one knows about you?
Most people don’t know I started in kitchens washing dishes just to make rent. I never planned to be a Chef, but the more time I spent there, the more I got pulled in by the energy, the chaos and the craft.
Where do you see yourself in 5 years’ time?
Leading kitchens that are known for pushing flavour and produce without losing the heart of casual dining. I want to grow with the Alemre group, build strong teams around me and keep creating menus that make people talk.
Calida Steak & Bar
Tucked along Grey Street in South Brisbane, Calida Steak & Bar delivers a bold dining experience inspired by Latin American flair and flame. This sleek and moody space pairs contemporary elegance with a primal love for fire-grilled perfection. The spotlight is firmly on premium steaks cooked over open flame, their smoky richness elevated by housemade sauces and vibrant sides. Seafood and plant-based options also shine, each dish thoughtfully plated with colour and character. Begin with grilled octopus, tahini dressing, pomegranate and lemon; before mains to share such as a gaucho board with sirloin, chorizo, morcilla, pork belly, lamb cutlets, mixed leaves, chimichurri and smoked salt. A curated wine list and expertly mixed cocktails round out the offering.
