What do you do and how did you get into the industry?
I’m a restauranteur and I joined my current partners back in 2003. They had two Italian restaurants (La Risata) and when I joined them we opened Bijan and The Daily Grind
Share with us an interesting story from behind the scenes.
Visiting chefs that have come and cooked or eaten at our restaurants are always interesting. Its great to swap stories, recipes and experiences in the industry.
What’s the best/worst part of your job?
I always look forward to our food tasting sessions in the restaurants but at the same time, because of the eating I need to go work it off at the gym
What’s your favourite meal at The Daily Grind?
There’s nothing quite like a good classic beef cheeseburger at The Daily Grind
The perfect day off would be… lying on the beach with a good book
What food goes best while lying on the beach with a good book?
Something light and refreshing like a watermelon and herb salad with feta and balsamic glaze.
A day in the life of a restauranteur is… always changing. With three different brands under our roof, dining scene, social media, all these come into play and everyday it’s something different and trying to keep ahead of the competition and staying in touch with what’s new and fresh.
What’s a food you couldn’t stand as a kid but now can’t live without?
Eggplant and ladies fingers
What’s your favourite food memory?
Anyone who grew up in the early 80’s would remember Arctic Roll. Its basically vanilla ice cream encased in a strawberry jam swiss roll. It was a treat to have it!
“The Way Cheng Special” – if you could serve that dish on The Daily Grind menu, what ingredients would it include?
I love salads, especially meatless ones so it would have to be a roast vegetable and quinoa salad with kale and spinach.
What’s a food that no one can dislike (and if they do, they aren’t human)?
Fried mee hoon. Don’t talk to me if you don’t like it, I don’t know you!
Do you like to create your own recipes? If yes, did you extend that interest to the restaurant to recreate your recipes?
We work closely with our chefs and we bounce ideas of each other. The steak salad is one that I had some input in and it’s still on the menu.
Any plans to expand your brands overseas?
We are always on the lookout for business opportunities so who knows? You might see us overseas one day.
Tomorrow is the end of the world so what’s your ‘Last Supper’ meal? Your ‘Death Row’ meal, as Anthony Bourdain puts it.
Thats a tough one. Right now I would say my favourite wanton meet from Hung Kee. Something deeply comforting and simple.