Sandro Puca and Tristan Fair
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Alex De Leon
Born:
Quezon City, Philippines.
History:
I started to hone my skills at Westin Philippine Plaza back in 2000, then Sofitel Manila, Philippines - first experience was doing the on-the-job training at Makati Shangri-La. During this time, I did not know what I wanted to pursue as a career, though I was already watching those cooking shows during the 90s - Emeril Lagasi, Susur Lee, Ming Tsai, Tyler Florence and Iron Chef Japan always took my interest.
Long story short, I had a job that only included tasks in the butcher section; however, one student called me a Chef, which tickled my ears. From that day forward, I said to myself that it was my calling to become a Chef one day.
I applied as a cook at Westin Philippine Plaza and was assigned to banquets, large functions and the buffet and plated dishes of up to 4500 pax. It started from peeling crates and crates of onions and potatoes to applying for a job at Asian Development Bank, where my skills started to grow and flourish.
Back in 2006, on my way to work, I received a call from my Mum here in Perth that she found someone who could sponsor me for a job at an Italian Restaurant, Gargano Ristorante Pizzeria in Nedlands. Almost six years later, it started to bore me as I was doing the same thing repeatedly and I wanted to gain experience in different cuisines.
It was at that point that I met Sunny De Ocampo at a truffle festival in 2012, where we displayed a little bit of Filipino-influenced cuisine. Little did I know at the time, he was scouting staff for Apple Daily. Lucky for me, I got the job with ease through knowing and building rapport with Sunny.
I learned many things from him as my mentor and as my influencer for modern Asian cuisine. In 2013, I wanted to do more and create my own dishes, which led me to landing a job at Low Key Chow House - two years later, Dainty Dowager was born. Managing these two restaurants for almost five years built a level of leadership and experience in me that set me up for my future job endeavours.
In 2018 I left Perth to be with my fiancé in Singapore in the pursuit of trying other cuisines and explore more of the culinary world. After applying for jobs for almost three months, I was hired at Stellar 1 Altitude Fine Dining Restaurant.
It did not take me long to realise fine dining was not for me. I decided to go back to Perth and shortly after, landed a job at Pan Pacific as manager of the Asian Buffet. This brings me to 2020, when I saw a job advertisement on seek.com while I was having a short holiday back in the Philippines. I decided to apply for the position at Novotel Perth Murray Street and was fortunate enough to land the position as a Chef.
Perfect timing, considering this all happened weeks before the pandemic began. Nevertheless, I decided to stay at Novotel even though the role drastically changed from the time I was hired and continued in this position just over two years.
Have you always wanted to be a Chef?
Since I was a child, I have always watched cooking shows right beside my Mum, a favourite of ours was Wok with Yan. My Mum would always cook for us and I have learned cooking from her, I think it runs in the family. During the 90s, I would watch Iron Chef Japan battle each other out until one Chef reigned supreme and it sparked my interest ever since.
How would you define your style?
My style of cooking in a combination of old-school and modern styles – an array of techniques I’ve learned through the years.
What is your feature flavour these days?
I want to start incorporating more of my Filipino roots into the dishes I create and introduce what Filipeno flavours are all about - sweet, spicy and tangy.
Obsessive-compulsive about?
Quality of food – always!
Your greatest culinary influence:
Tough question! Growing up, the Chefs I looked up to were Susur Lee and Ming Tsai. They are still some of my idols now.
An ingredient you can’t live without?
Salt! A very important part of cooking, it can make or break a dish.
Most ‘eyebrow-raising’ menu item?
The lamb shoulder rendang - it is served on a hot plate and sizzles when arriving at the table.
Signature dish:
Lamb ribs - the first dish I developed on the menu - the punch when it hits your taste buds is flavour-packed!
Tell us something no one knows about you?
I am a friendly guy with a harsh exterior. You might see me in a serious state but outside of that I’m just a normal jolly person that jokes around.
Where do you see yourself in 5 years?
Still figuring out, but two things I am certain about: I will be cooking and creating for sure.
Miss Mi Perth
Dynamic yet intimate, Miss Mi on Murray Street in the heart of Perth city merges the exotic with the familiar. Time-honoured techniques, spices and aromatics are paired with hyper-local produce to connect diners with the vibrant food culture of Asia; settle into stylish surrounds of black and white geometric tiled floors, moody lighting and cosy tables to embark on a memorable culinary journey. Each dish draws on the rich tapestry woven by generations of Asian-Australians; expect to sample street snacks of chilli crab and prawn dumplings with sea vegetables and caviar, or small plates like beef tartare, white fungus, truffle yolk and a seaweed cracker. Those with bigger appetites delve into large shares such as pan-seared duck breast, burnt carrot purée, pak choi and soy bean curry.
