Rowena Yip
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Rony Parienty
Born:
Lyon (France).
History:
My culinary journey commenced at the age of 17 when I entered the esteemed kitchen of Paul Bocuse, where I was introduced to the intricacies of haute cuisine. Following this formative experience, I pursued further education in hospitality and tourism, relocating to Israel to obtain a Bachelor's Degree.
During my time in Israel, I took the opportunity to immerse myself in the diverse culinary landscape, which included an enriching eight-month stint in Italy. This period allowed me to deepen my understanding of Italian gastronomy and refine my culinary skills.
I then pursued additional studies in Switzerland, focusing on hospitality, while concurrently gaining practical experience in a prestigious hotel restaurant. This phase of my journey provided invaluable insights into Swiss culinary traditions and reinforced the importance of precision and excellence in the kitchen.
Eager to expand my culinary repertoire, I travelled to Greece and France where I worked in front of house as a waiter. It helped me understand how a restaurant worked from the front of house to the kitchen. I also discovered a new world of flavour.
Upon completing my studies in Israel, I decided to travel to Australia to explore its vibrant culinary scene. Beginning my experience at Vue de Monde, I immersed myself in Australian cuisine and culture before transitioning to a leadership role at Sofitel.
As Head Chef, I have leveraged my diverse culinary background to innovate and elevate the dining experience, blending global flavours with meticulous technique to create memorable dishes for guests.
Have you always wanted to be a Chef?
No, I did not always wanted to be a Chef. When I was a kid, I always loved when my parents invited people to our house. I loved to please people and I was always cooking to try to make them happy. My parents always told me that I was good at cooking and I then decided to keep on doing In a professional way.
How would you define your style?
I don’t think I am a typical Chef, above cooking I love to create. Not only in terms of flavour but also in terms of ambience, environment decoration. I am really hands on. I love to talk to the guests. That’s what you can find in Shelanous. I am always on the floor talking and laughing with the guests. I love it as much as I love to be in the kitchen.
What is your feature flavour these days?
These days, I'm all about Asian fusion flavours. I love blending traditional Asian ingredients and techniques with other culinary styles to create bold and innovative dishes.
Obsessive-compulsive about?
Creating the ‘how did he think of that?’ effect.
Your greatest culinary influence:
Always loved Jamie Oliver for the simplicity and the flavours.
What do you love about this business?
Looking at the customer laughing, being surprised.
An ingredient you can’t live without?
Lime zest, chilli and dukkah!
Most ‘eyebrow-raising’ menu item?
In our Autumn dish, we use our potato as a plate and the guest must use his finger to eat the whole dish.
What can diners expect when they eat at your restaurant and what makes the experience special?
Our restaurant is unique. It is not just a dining experience. It’s a whole show. You are sharing a dinner with us. The first entrée comes out from the ceiling. We have a popcorn machine at the entrance. I could go on, but I don’t want to spoil all the surprises.
What is your go-to meal at home when you don’t feel like cooking?
Toasties, butter, cheese and HP Sauce.
Where do you see yourself in 5 years’ time?
We are already thinking about another restaurant. I always have dreamt about having a bakery. Let’s see what the future hold.
Shelanous
Expect a visually stunning Melbourne dining experience at hidden gem Shelanous on Rouse Street in Port Melbourne. One of the most unique restaurants the city has to offer, every dish on the degustation menu is a culinary journey; perfect for those seeking date night ideas or group activities, with a soundscape carefully curated to enhance the overall ambience. Be enveloped in an array of seasonal aromas from dishes created by Chef Rony Parienty, who fuses classic techniques with contemporary flair to tantalise all five senses. Prepare to embark on an adventure where every bite is a revelation and a testament to Rony’s passion for creating unforgettable culinary memories. More than just a restaurant, Shelanous is a destination for those seeking fun, luxury and attentive service.
