By Leigh O’Connor.
As a teenager, all Jason Lear cared about was music and becoming a rock star - when the time came to earn real money, it was the kitchen and food he fell in love with.
Starting his first job as an apprentice at a St Kilda café, this innovative Chef is now in charge of the menu at Melbourne’s 15 Chef-hatted dining destination Luci, on Bourke Street in the heart of the CBD.
Celebrating the city’s history of Italian immigrants and evolution into a cosmopolitan culinary destination, Luci is a contemporary Australian restaurant housed within the grand hall of the historic Equity Chambers Building.
Its art deco-style dining room – designed by Bates Smart – provides a sophisticated backdrop to the Mod Oz menu with Italian accents.
"My first job at Café Di Staso built the foundations of my cooking skills and shaped me into the Chef I am today,” he tells AGFG. "They taught me everything from how to butcher an animal to baking fresh bread and making fresh pasta.”
Describing his style as simple, artisanal and Australian, all of the kitchens Jason has worked in have taught him valuable lessons that he still puts into practice today.
"I believe in simplicity and amazing produce, creating great food is my passion. When you work in a team surrounded by like-minded people who share your passion, you really begin to develop an appreciation for the work you do.”
Jason loves the speed, fire and excitement of the hospitality industry, saying his fervour for cooking acts as a huge motivation for him – the fact he gets to come to work and do what he loves is incredible.
Those dining at Luci can expect fresh pasta and amazing meat, all of which is sourced from quality, local producers and enjoyed in one of the city’s best dining rooms.
Sharing his recipe for duck tortellini and fennel purée, Jason says this is a classic dish he has made many times over the years.
"My unique take on this dish is the addition of roast fennel purée, pickled shimeji and an aromatic duck sauce that takes it to the next level. It can also be served with tomato sugo, brown butter and sage.”
Melbourne, of all places in Australia, suffered the most lockdowns during COVID and Jason believes there are important lessons to be learnt from the past couple of years.
"Regular diners are the most important people we have. It was great to see locals coming out and supporting us with takeaway meals and sticking by our side during some of the hardest years. It really shows you that through food, real connections and relationships can be formed.”
As we contemplate the future, Jason confesses to hoping to find himself in his own restaurant kitchen in the next five years.
It may be a dream at the moment, but his backup plan to being a rock star was as a stand-up comedian – we think his talent lies elsewhere!
