『Conversation with a chef』のカバーアート

Conversation with a chef

Conversation with a chef

著者： Jo Rittey
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Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!All rights reserved 社会科学
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  • #276 Raj Shreshtha | Denmark House

    #276 Raj Shreshtha | Denmark House
    2026/08/02
    Denmark House feels like a small pocket of Copenhagen tucked above Little Collins Street. Light pours through the large, black-framed windows, Danish drifts across the room, and Raj Shrestha looks completely at home. After spending almost 15 years in Denmark, he has found a place in Melbourne where that part of his life still feels close. Raj is deeply passionate about being a chef, but there is nothing showy about him. He speaks beautifully about learning, leadership and the responsibility of looking after people, whether they are working beside him or walking through the restaurant door. We talked about growing up in Nepal, discovering himself in Copenhagen and now his new life in Melbourne. I especially loved the way Raj spoke about energy, and the importance of noticing how people are feeling before the first ticket even comes in, as well as his curiosity and desire to always be better at what he does.
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    32 分
  • #375 Sunil Tyagi | Indian Star

    #375 Sunil Tyagi | Indian Star
    2026/07/30
    Over a fragrant samosa, kofta and garlic naan, with a cup of chai in hand, I sat down with Sunil Tyagi at Indian Star and listened as he traced an extraordinary life in food spanning more than five decades. He began his training in India in the 1970s, learning from great chefs and grinding spices by hand, before his work took him to London, Japan and eventually Melbourne, where he opened Indian Star in Moonee Ponds in 1984. Sunil spoke about discipline, instinct, generosity and the deep knowledge of spices that has shaped his cooking. Warm, forthright and gloriously expressive, he has a story for every dish and an unwavering belief that being a chef is not simply a job, but something you devote yourself to completely.
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    50 分
  • #374 Reki Reinantha | Sachi, Atsu, & Common Cuts

    #374 Reki Reinantha | Sachi, Atsu, & Common Cuts
    2026/07/20
    There is something very easy and generous about the way Reki Reinantha tells his story. He came to Australia from Indonesia as a high school student, began studying architecture, then slowly found himself pulled towards the kitchen and the pleasure of making people happy through food. Since then, his path has taken him through Japanese restaurants, major hospitality groups, pop-ups, setbacks and, eventually, businesses of his own. Since then, his path has taken him through Japanese restaurants, major hospitality groups, pop-ups, setbacks and, eventually, ventures of his own. Today, that includes Sachi, his seafood and sushi restaurant built around the idea that exceptional Japanese food can be both highly skilled and genuinely accessible; Atsu, which has earned a loyal following for its fun katsu, skewers and highballs; and Common Cuts, a newer venture that applies the same philosophy of quality and approachability to Melbourne's steakhouse scene. But what stayed with me most was not the scale of what he has built. It was the way he talks about the people around him: the responsibility of leading a team and the very lovely belief that good things happen when you are surrounded by good people. Listening to Reki, it becomes clear that the restaurants are only part of the story. At the heart of everything he has created is a commitment to community, opportunity and the relationships that make hospitality.
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    37 分
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