Since mastering spaghetti bolognese in primary school, Charlie Assaf, chef at My Pantry in North Wollongong, has worked at many noted restaurants and even served a few celebs.
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Tell us your background as a chef.
I started my apprenticeship at the Bennelong, Sydney Opera House, under the direction of French chef extraordinaire, Guillaume Brahimi.
I have continued my path with various Sydney establishments. Moving for a sea change, I started at the Lagoon as chef de partie and, prior to My Pantry, expanding the cuisine at Seacliffe as head chef.
What do you like cooking the most?
I really enjoy presenting a Lebanese cultural mezza. To bring together Western influence with my cultural flavours and differences.
Which other chefs inspire you?
Chef McDang, a Thai-food expert. I love the style and flair of his cooking along with the produce and presentation of his dishes, the introduction of different flavours and spices.
If you could serve a meal to anyone, alive or dead, who would it be?
My Tayta [grandmother]. She nurtured my love of food and inspired me to become the chef that I am today. I wish I was able to have shown her that I share her passion and love for food.
What do you like about your job?
I enjoy the intensity of the kitchen, being able to creatively put ideas into practice which result in quality food and enjoyment of our diners.
What is the strangest ingredient you have ever worked with?
Chicken intestines. During a Thai cooking class in Phuket, I found barbecuing chicken intestines was the weirdest ingredient to get your head around. However, the taste was exotic.
What is the best advice another chef has given you?
The best advice ever given to me was by my sous chef, Tony Chayna - never serve anything on a plate that you wouldn't eat.
What has been your best night working as a chef?
My best night ever was cooking for the cast of the movie Grease with the famous John Travolta and Olivia Newton-John.
After providing a world-class meal, it was humbling to have been able to meet and greet the stars.
How do you relax after work?
Sit back with a few glasses of red wine with my loved ones, having a laugh thinking of what the next challenge tomorrow has to offer.
When you eat at other places, do you ask the chef about their work?
No. I always take something away from my dining experiences, however, I would not personally critique any chef's style or flavours of their finished product.
What would you change about being a chef?
I would change the interaction time with customers. I would love to be able to have the time to speak with our customers about the quality and flavours of my dishes.
