Paul Della Marta

Born: Perth, Western Australia 

History: My first job 1978 outside of the family was to another family Beppi’s at East Syd. As the runner it motivated me to cook on Sundays, my hobby to improve what I served. Self taught, my first book was Paul Bocuse then Escoffier, Jacques Pépin, Michel Guérard Larousse and Gaston Lenôtre.

At the age of 23, I worked for the summer season in a holiday resort in the south of Italy (Bova Marina) managing the dining room, pizzeria and bar. One of my best experiences. Everything was made on premise, cooked to order and had to be spot-on. The following year I was accepted to enrol into the advanced Chefs six month course at the Gordon Bleu Paris.I took the Head Chef role in the family owned Glebe Terrace Restaurant that ran for 18yrs. I Moved to Chatswood in 2004 and set-up a freehold, then took on Chase Bar & Dining.

Have you always wanted to be a Chef? 

It was my hobby to cook as I was front staff. As a manager I had all sorts of set-backs with the kitchen. Early on in my career I realised the kitchen is the most important area of the restaurant for quality and costing control. It was like second nature for me to cook it all came that easy as I had studied and cross sectioned Chefs recipes for years.

How would you define your style? 

Mediterranean style using reduced fats in cooking with a healthy mind set in food preparation. Food cooked to order, less pretentiousness in design and no fingers on plating-up.

What is your feature flavour these days? 

The menu is based on the core flavours of star of anise and dill.

Obsessive compulsive about?

I believe in balance. Eye and taste for detail, matching great wine with food. Having a physical exercise program to maintain a balanced body and mind. 

Your greatest culinary inspirations/influences?

Just having worked through the 70’s 80’s and 90’s with changes in cuisine trends. The French Cuisine Escoffier. 

What do you love about this business? 

It is a team effort, from client to front, kitchen and office we all have a role to perform.

An ingredient you can’t live without? 

Self motivation oh salt.

Most ‘eyebrow raising’ menu item?

My fresh bread I created.

Signature dish:  Cuttlefish Black Ink Pasta in Scampi bisque (Italian meets French cuisine)