Ashleigh Pattison

Australia. 

I started young and due to a turbulent early life, this created constant curve balls. I was placed with an incredible Chef who showed me light into the industry in many paths, a culinary competitive side while still remaining committed to the dining industry.

I have travelled with work throughout Australia and lived and worked in South America. 

I believe sheer willpower, strength, passion and commitment got me to where I am now. I have guts as a Chef and something I have learnt this year is I am a great leader and can make change if I work hard enough at it.

Perth is small and we deserve to be on the map and I know I can play a role in making that happen. 

Short answer YES! I was self-sufficient from a young age and with that came learning how to cook, when I was 15 I left school and had an apprenticeship lined up the next day. Never looked back. 

Refined, articulate, contemporary and bold in cultural influence. 

Animal fat, smoke. 

Being authentic.

Shane Keighley, Grant Achatz, Adoni Aduriz and Alex Atala. 

The constant evolution, evoking an emotional response. 

Malic acid, chicken fat. 

There are many of these since the opening of Nextdoor - preserved artichoke ice-cream/kombu/caviar.

To never get complacent, to be adaptive. 

I have a fear of the spotlight so I intentionally fly under the radar due to self-doubt. 

Having made an influence with young Chefs for them to carry forward, to have venues under my Chef name in Indonesia and Perth. To be creating restaurant concepts for entrepreneurs globally.