Robbie Oijvall

Born:

Kungsor, Sweden. 

History:

After finishing vocational college in Sweden, I left for London, where I worked in a few hotels and joined the Wagamama group in 97 and by 2001 I found myself in Sydney as opening Chef for the first international Wagamama franchise. After I left Wagamama, I worked in Melbourne for a hospitality consultant group as creative director for a few years. Then, I moved back to Sydney to open up The Local Tap House, in Darlinghurst, one of the first craft beer pioneers in Australia. After 3 years as Executive Chef for the Tap House group, I went travelling in south east Asia and came back to Sydney and opened up a little hole-in-the-wall ramen bar in Newtown, before doing a stint at some Japanese restaurants and also working as a consultant / personal Chef for the Swedish consulate in Canberra. My last job before heading up the kitchen at Light Years was at China Diner in Bondi.

Have you always wanted to be a Chef?

Yes, pretty much! I used to watch old Keith Floyd cooking shows coming home after school and the idea of travelling the world, experiencing new cultures through food and living it up large, appealed greatly to a small town boy with big dreams immensely.

How would you define your style?

ScandAsian Confusion.

What is your feature flavour these days?

Sweet, sour and dill.

Obsessive compulsive about?

Making sure the team and the kitchen is ready 20 minutes before service starts, oh, and the 7:20 pm beer – it’s very important.

Your greatest culinary inspirations/influences:

Keith Floyd, he was a Rock n Rolla!

What do you love about this business?

That not one day is the same as another, the people I work with and that I have to use my brain all the time.

An ingredient you can’t live without?

Salt is pretty versatile and useful.

Most ‘eyebrow raising’ menu item?

Our kingfish raises eyebrows, our staff raise heart rates!

Signature dish:

Crispy masterstock pork belly with sticky chilli caramel.