Parashuram Pathak

Parashuram Pathak

Born: Nepal

History:

I started as a trainee at Hyatt Regency Kathmandu, and first joined IHG group at InterContinental Dubai where I got into the “world of culinary art” and learnt a lot of new techniques and ideas.

I then moved to USA to work for Carnival Cruise Lines before moving to San Francisco to work for one of America’s oldest hotels, InterContinental Mark Hopkins where I worked between that hotel and InterContinental San Francisco.  

I was part of the team when Luce Restaurant at InterContinental San Francisco was awarded their first Michelin Star in 2010, amongst many other prestigious awards.  Working at Luce changed my thoughts towards the culinary world. It had many chefs who inspire each other in day-to-day operation. 

After three years in San Francisco I decided to see what it was like down under.  I had heard a lot about the fabulous fresh produce available in Australia and was looking forward to the challenge of menu planning and being a part of the food revolution in a new country.

In order to get a role at InterContinental Sydney, I took a position starting  as a  Commis Chef role but it wasn’t long before I was then in the role of Sous Chef.

In May this year I joined the team at InterContinental Sanctuary Cove Resort as Executive Sous Chef.

Have you always wanted to be a Chef?

Yes I have always wanted to be a chef.  My love of cooking started at an early age helping my mum pick fresh produce from the farm, selling it at the markets and helping my family prepare meals.  As a child I learned great respect and appreciation for the hard work that went into growing fresh produce and I wanted to justify these produces in different forms.

How would you define your style?

Based on French techniques my menus are created using the best possible local ingredients I can find.  My dishes are simple and elegant and all created to showcase the beautiful fresh produce and justify the process that it takes in getting it to the table.

What is your feature flavour these days?

Yarrow & Mt Tambourine produces and cheeses.

Obsessive compulsive about?

Building a great team, positive work ethics, seasonality and every food that goes to the plate

Your greatest culinary inspirations/influences:

I am inspired by many great Chefs - too many to mention but make special mention of Chef Michel Bras, Chef Rene Redzepi, Chef David Kinch, Chef Daniel Patterson, Chef Ben Shewry, Chef Dan Hunter, Chef Thomas Keller, Chef Grant Achatz and Chef Juan Contreras. 

I am always humbled by the Chefs who deliver great food from their core values with care and dignity.

What do you love about this business?

There’s always something new to learn and new to discover. It’s an amazing world with different produces, people, culture, styles and methods of cooking. 

I love challenges and the ability to build my own team with similar passions and values.  

Cooking has no limit, it is very powerful method to get connected with the beautiful produces and people around the world. 

Cooking is “Everything” to me.

An ingredient you can’t live without?

Finest Olive Oil & Brix 8 Verjus

Most ‘eyebrow raising’ menu item?

At The Fireplace, we cook everything under the wood fire right in front of the guest.. Currently we have Wagyu Beef Cheeks, charred baby turnip, celeriac & puffed rice.

Signature dish:

The new Grassland Range Beef Striploin with Brussels sprout leaves, parsnip & jus gras. It is a totally lean meat with a Marble Score 2 and is great to serve in front of our guest.



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