Sandro Puca and Tristan Fair
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Stuart Laws
Born:
Dampier, Western Australia
History:
A Western Australian Chef through and through, I started my cooking career at 44 King St in 1998 and have never looked back. With well more than 20 years’ experience in a multitude of areas within the food industry, in both Perth and Melbourne, I am a true ambassador of all things Western Australian.
I also help many small businesses thrive through my consulting business by coordinating regional events that showcase Western Australian produce and running multiple venues.
I have a passion for small producers and fresh local produce. I am always striving for simplicity and flavour through innovative menu design and uncompromised cooking techniques. This now encompasses charcoal and woodfired cooking; a passion developed over the last few years into a new venture with Brown Street Grill.
I believe Chefs are the conduit between the farmer and the consumer, especially when I am telling their story. As a regular presenter on Channel 9’s Our State on a Plate, I help to promote Western Australian producers and share their stories to the rest of Australia.
Have you always wanted to be a Chef?
Always, since I was a very young boy. A Women’s Weekly Chinese cookbook was my first cookbook and the first dish I made was hoisin chicken when I was 8 years old. Mum and Dad loved it!
How would you define your style?
Simple, seasonal and tasty.
What is your feature flavour these days?
Anything with spice.
Obsessive-compulsive about?
Cool room cleanliness.
Your greatest culinary influence?
Bernard McCarthy (first Chef that inspired me to be more than I could be).
What do you love about this business?
That it’s Peter Pan syndrome – every year there is a new bunch of 18-year-olds that join the industry, so you never grow old.
An ingredient you can’t live without?
Curry leaves.
Most ‘eyebrow-raising’ menu item?
Pork jowl.
Signature dish:
Char-grilled broccoli, macadamia hummus, agrodolce and puffed grain muesli.
Why should diners visit your restaurant and what can they expect?
They should visit (and keep visiting!) because we will give them great food with flavour, entertainment from our fully open kitchen and interesting dishes that change regularly.
What do you think COVID has taught restaurants and Chefs about their diners and the industry in general?
To be confident in your product – it’s about what you do best. Diners will come if they enjoy what you do and they will tell their friends and bring others again and again.
Tell us something no one knows about you?
I would love a small hobby farm that I can grow my own produce and use the produce to support a B&B somewhere down the track.
Where do you see yourself in 5 years’ time?
Still doing what I’m doing.
