Angus: The first restaurant I ever worked at was actually a bowling club in Gerringong, where I was a kitchen hand.

I think most chefs begin at a similar level and find an appreciation for the work after which they continue to work their way up in the ranks.

Johnny: The White Horse Hotel, where I began my apprenticeship.

Where else have you worked?

Angus: I was an apprentice at La Cucina at the Hotel Illawarra, where I learned an immeasurable amount from my first head chef, Joshua Marks. He taught me not only skills and technical finesse, but how to carry myself as a chef and how to behave as a professional in the hospitality industry.

He helped to inspire in me a passion for cooking food that will be with me for the rest of my life. I've also worked at the Chifley Hotel and Three Chimneys.

Johnny: Fratelli Fresh Waterloo, Pavilion in the domain, Rock Salt Wollongong, Three Chimneys, Pepe's on the Beach.

Why did you want to become a chef?

Angus: I have always wanted to travel and for me cheffing combined a love for food and professional creativity along with a huge scope for travel and life experience.

Johnny: So I didn't have to eat my Nana's microwaved food any more.

What are your plans for Hungry Wolf?

Angus: For me Hungry Wolf is a chance to contribute to local food culture and to explore my food passions.

I see us becoming a mainstay for lunch and dinner, a local eatery where myself and Johnny can express our professional passion on a plate (or bowl).

Johnny: To provide people with fresh, quality meal options, and a different dining experience to other venues.

How would you describe the cuisine?

Angus: Our food is predominantly inspired by the ingredients we use, along with a heavy American influence.

We also take cues from Korean, Japanese and South-East Asian cuisine.

Johnny: Fresh, street food inspired, with a focus on our braised meats. Also very vego-friendly.

What do you like about working in a kitchen?

Angus: I love the creative aspect of cooking. Combining new flavours or pairing up old classics can be really satisfying. The frantic energy of service is a great rush, successfully sending out a table of food that you're proud of is a fantastic feeling.

Johnny: The pace and pressure, and camaraderie and personalities.

What is your go-to dish at home?

Angus: Risotto, with chorizo, tomato and chilli. Risotto is a great dish to use up odds and ends at home and is comforting and wholesome, especially during winter.

Johnny: Beef stroganoff.

How do you relax after a crazy night in the kitchen?

Angus: Usually I'll be happy to spend time with my girlfriend or my mates watching movies or TV shows. I like to play video games to relax also.

Johnny: Straight to the pub.

What do you like to do on your days off?

Angus: Usually the same things as I'd do after a big night in the kitchen.

I also play in a band, so when we can manage to get together to practice I like to do that, playing a gig is a great way to spend a day off.

Johnny: Days off?! What are they? Ha ha … surf, then the pub.