AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Pravin Bhattarai
Born:
Butwal, Nepal.
History:
When I first arrived in Australia, my first job was as a kitchen attendant and breakfast cook – frying eggs, making omelettes and poaching eggs. I started to like cooking, I began to enjoy the challenges of this profession and later, it became my passion. I worked for IHG Hotel Group (Holiday Inn), Starwood Hotels Group (Four Points by Sheraton) in Sydney, Accor Hotels (Mercure Hotel) in Canberra and Trippas White Group (National Portrait Gallery) in Canberra. I always wanted to create my own restaurant business, so I created Origin Nepal. All those properties I worked for allowed me to learn the very best from the numerous Chefs I met.
Have you always wanted to be a Chef?
No, I never considered it as an option. I was desperate for a job and took up an opportunity, as I thought how hard could it be to crack eggs, peel onions and potatoes all day? Now I’m here.
How would you define your style?
Confidence and simplicity with balanced flavours, no artificial colours and definitely no MSG.
What is your feature flavour these days?
I have been using sichuan pepper, fresh mustard oil, beetroot and Shahi cumin.
Obsessive compulsive about?
In the kitchen, tasting your food properly and being a team player.
Your greatest culinary inspirations/influences?
Every Chef I have worked with that has made a positive impact, I am forever grateful. Every Head Chef has influenced me more than they would ever know.
What do you love about this business?
The team work and spirit that good Chefs have to get the job done. They make huge sacrifices which is highly admirable.
An ingredient you can’t live without?
Coriander leaves.
Most ‘eyebrow raising’ menu item?
Buffalo MOMO and Choila.
Signature dish?
Sprouted Chickpea and beetroot curry, Quail curry, Green banana MOMO, Beetroot Chutney, Coconut mustard dill sauce.
Butwal, Nepal.
History:
When I first arrived in Australia, my first job was as a kitchen attendant and breakfast cook – frying eggs, making omelettes and poaching eggs. I started to like cooking, I began to enjoy the challenges of this profession and later, it became my passion. I worked for IHG Hotel Group (Holiday Inn), Starwood Hotels Group (Four Points by Sheraton) in Sydney, Accor Hotels (Mercure Hotel) in Canberra and Trippas White Group (National Portrait Gallery) in Canberra. I always wanted to create my own restaurant business, so I created Origin Nepal. All those properties I worked for allowed me to learn the very best from the numerous Chefs I met.
Have you always wanted to be a Chef?
No, I never considered it as an option. I was desperate for a job and took up an opportunity, as I thought how hard could it be to crack eggs, peel onions and potatoes all day? Now I’m here.
How would you define your style?
Confidence and simplicity with balanced flavours, no artificial colours and definitely no MSG.
What is your feature flavour these days?
I have been using sichuan pepper, fresh mustard oil, beetroot and Shahi cumin.
Obsessive compulsive about?
In the kitchen, tasting your food properly and being a team player.
Your greatest culinary inspirations/influences?
Every Chef I have worked with that has made a positive impact, I am forever grateful. Every Head Chef has influenced me more than they would ever know.
What do you love about this business?
The team work and spirit that good Chefs have to get the job done. They make huge sacrifices which is highly admirable.
An ingredient you can’t live without?
Coriander leaves.
Most ‘eyebrow raising’ menu item?
Buffalo MOMO and Choila.
Signature dish?
Sprouted Chickpea and beetroot curry, Quail curry, Green banana MOMO, Beetroot Chutney, Coconut mustard dill sauce.