Zafar Kamalov

Name: Zafar Kamalov

Born: Samarkand, Uzbekistan

History:
My passion for cooking began at a young age in my hometown of Samarkand — one of the world’s oldest cities and a true crossroads of cultures. Nestled in the heart of Asia, Samarkand was a key stop along the Great Silk Road, where East once met West. This rich history shaped not only the city but also its cuisine, which beautifully absorbs influences from Asia, Russia, the Middle East and the Mediterranean. Growing up surrounded by vibrant markets, fragrant spices and diverse flavours sparked my fascination with food and inspired the foundation of my culinary journey.

Have you always wanted to be a Chef?
Not always. My true passion for food really developed after I travelled to the UK. Working first at London’s Gaucho, where I was trained by master grill chef Daniel Veron, introduced me to the art of precision grilling and the beauty of simplicity in flavour. Later, my time at Gordon Ramsay’s Maze Grill gave me a deeper understanding of fine dining, discipline, and modern culinary techniques. Those experiences shaped my identity as a chef and made me realise that cooking wasn’t just a career — it was my calling.

How would you define your style?
My cooking style is rooted in Uzbek cuisine with a Mediterranean and South American twist. I love the bold, fire-driven techniques of south america and the delicate balance of freshness and simplicity that defines Mediterranean and Uzbek food. My dishes often combine rich, smoky flavours from the grill with bright, vibrant notes inspired by coastal ingredients — creating a style that’s both refined and full of character.

What is your feature flavour these days?
Lately, I’ve been drawn to flavours that highlight depth and freshness at the same time — the smokiness from open-flame grilling balanced by citrus, herbs, and light acidity. I love working with ingredients that bring contrast and harmony, where every bite feels vibrant yet grounded. It’s all about achieving balance — intensity from the fire, lifted by a touch of brightness.

Obsessive-compulsive about?
Obsessive about consistency, mis en place and sharp knives.

Your greatest culinary influence:
My greatest inspiration was my mum’s home cooking, which, though she wasn’t a professional chef, instilled in me a deep love for food. Her meals were always perfectly seasoned and balanced in flavour.

What do you love about this business?
For me, the best part of this business is the people I work alongside and the environments that fuel creativity.

An ingredient you can’t live without?
Cannot live without pickles

Most ‘eyebrow-raising’ menu item?
Smoked pork belly with cucumber and apple kimchi

Signature dish:
Pink Pepper Hiramasa Kingfish with Melon, Ginger and Miso Vinaigrette, Chilli

Tell us about the recipe you are sharing and why is it special?
Hiramasa Kingfish is one of South Australia's great gifts — a clean, delicate fish with a richness that rewards careful handling. The pink pepper crust brings a floral warmth that echoes the spice markets I grew up around in Samarkand, while the miso vinaigrette with ginger and melon reflects the balance of brightness and depth I'm always chasing. The chilli is the final thread — a quiet heat that ties everything together without taking over. It's a dish that sits at the intersection of where I'm from and where I am now, and for me, that's what makes it special.

What can diners expect when they eat at your restaurant and what makes the experience special?
When diners ear at our restaurant they can expect dishes made from fresh, local and vibrant produce, simplicity and balance of flavours.

What is your go-to meal at home when you don’t feel like cooking?
Go to meal tuna kewpie sandwiches with lots of sweetcorn and cucumbers

Tell us something no one knows about you?
No one knows that I actually have an engineering degree apart of my culinary studies.

Where do you see yourself in 5 years’ time?
In 5 years time I see myself as an Executive Chef running multiple venues