AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Kiran Ghate
Born:
Mumbai, India.
History:
I had completed my 12th Grade and was waiting for results so had two months’ time and I decided to work as a casual food and beverage attendant. Just to get a taste of the hospitality industry, I joined the Taj President hotel as a casual team member in their banquets in the Summer of 2005.
I grew up in Mumbai, where I did my schooling and completed my Bachelors in Hotel Management. While I was in my final year of hotel management in 2008 I secured a job as culinary associate at JW Marriott in Mumbai the flagship hotel for Marriott Group in India.
I moved to New Zealand in 2009 to pursue my Higher Studies in Culinary and have worked in various award- winning hotel brands in Wellington from 2010 to 2024.
Some highlights include being part of the pre-opening phase of award-winning boutique hotels in Wellington and launching the signature restaurant. Launching a modern Asian restaurant concept in 2021 and High Tea concepts have shaped my journey and underscored my passion for culinary excellence.
I have won several awards, with the most notable being the NZ Beef & Lamb Excellence Gold Plate in 2018 and Best Festival Chef for Eat Drink Play Wellington in 2022.
Additionally, I have contributed to the community by organising two gala dinners for up to 450 people each at Wellington's kids' hospital charity events. Giving back has always been a core value.
Have you always wanted to be a Chef?
The hands-on experience during my time at Taj President Hotel in 2005 gave me the first taste of the hospitality industry, which sparked my interest in pursuing a culinary career.
In 2005 I enrolled myself in a Hotel Management College in Mumbai and graduated in 2008 specialising in Kitchen Management.
How would you define your style?
My cooking stands out for my seamless integration of diverse wider Asian techniques with contemporary flair. I focus strongly on using good quality produce to craft dishes that pay homage to their origins while offering something unique to diners.
I believe my leadership style ensures every dish aligns with the exacting standards of quality and creativity. My approach to cooking is simple: I want to create unique and creative dishes or bespoke menus in a way that I feel part of the event. The three most important beliefs or principles I follow are discipline, focus and vision.
What is your feature flavour these days?
A few flavours that I like to have on the menus are yuzu kosho, black garlic, seaweed, ube and tonka beans.
Obsessive-compulsive about?
Menu balance, flavour pairings and most important is understanding the business acumen side of operations.
Your greatest culinary influence:
My biggest inspiration is Mother Nature and we as Chefs need to ensure we bring her creations to life. Keeping myself updated with current and future trends happening around the globe, also the ability to create delicious dishes every day, experimenting with flavour combinations and seeing happy patrons.
I grew up working in award-winning restaurants and Chefs at JW Marriott Mumbai.
What do you love about this business?
I love the way this business allows me to connect with people on a deeply personal level. Through my food I can tell stories, evoke emotions and create memorable moments. The blend of creativity, craftsmanship and the opportunity to continually learn from nature and other cultures keeps me inspired.
Hospitality goes beyond serving meals, it’s about creating warmth, fostering community and making people feel seen and cared for. That’s what makes this work so meaningful to me
An ingredient you can’t live without?
Lao Gan Ma Spicy Chili Crisp. Bold, savoury and slightly smoky heat adding depth of flavours. My secret ingredients that I can’t do without are professionalism, discipline, focus and having a vision for myself and my culinary journey
Most ‘eyebrow-raising’ menu item?
Torched Ora King Salmon is renowned as the ‘Wagyu of the sea’ - originating from New Zealand and known for its rich marbling and buttery texture. What makes this dish eyebrow-raising is the balance of simplicity and innovation. Using the torching technique to enhance its natural flavor, a wattle seed tuile adds an earthy, nutty crunch that nods to native Australian ingredients.
The Oroshi component provides a bold, zesty finish. This dish is served on a donut plate that was designed by a local potter from Adelaide. This thoughtful practice reflects to Ember & Vine’s commitment to sustainable practice and community support.
Signature dish:
Duo of Margra Lamb.
What can diners expect when they eat at your restaurant and what makes the experience special?
Guests can expect cutting-edge menus and dining experiences that highlight locally sourced ingredients and creative culinary techniques. I’m also planning to host events such as Concept Launch events/media events/winemaker degustation/Christmas & New Year’s celebrations and more.
What is your go-to meal at home when you don’t feel like cooking?
I don’t have a go-to meal at home but something I really enjoy is making lunch boxes for my daughter Kiah, who is turning out to be a foodie herself. The best job satisfaction I get is seeing her give a big thumbs up and the feedback saying "Thank you for making me yummy lunch box Daddy”.
Tell us something no one knows about you?
Outside the kitchen, I enjoy spending time with my daughter Kiah, taking her to activities like karate, swimming, and netball
Where do you see yourself in 5 years’ time?
In five years, I envision myself leading a culinary space that reflects my passion and philosophy - where nature-inspired cooking takes centre stage. I aspire to refine my craft further, creating dishes that are both innovative and rooted in tradition.
I see myself mentoring the next generation of Chefs, sharing my experiences and contributing to the evolution of the industry. Whether through running a signature restaurant or curating exceptional dining experiences, my goal is to leave a lasting impact and continue pushing boundaries in the culinary world.
Ember & Vine
Inspired by the Australian heat and fresh South Australian produce, immerse your senses at Ember & Vine on Metro Parade in Mawson Lakes with menus that embrace Australiana-style cuisines. From an elevated position within Crowne Plaza Adelaide, this sophisticated vibrant light-filled dining destination has been purposefully designed to effortlessly blend the moments of your day; embrace the warmth of sunlight on the outdoor terrace while enjoying uninterrupted views towards the Adelaide Hills, or unwind at the bar with a world-class SA wine or 1960s’ inspired cocktail. Begin with small plates of torched ora King salmon, ikura, soy ponzu, wasabi gel and wattleseed tuille, moving onto mains like confit duck leg, massaman, butternut pumpkin, kaffir lime oil, coconut and peanut soil.
