My childhood in Nepal was full of celebration and education on food — it was inspiring to say the least. Nepal is renowned for its culture and food and there is something to celebrate almost every week.
My mum was the family chef, so I’d always be near the kitchen pretending to help, but mostly just eating her delicious food.
I moved to Australia when I was 18 to study engineering but found myself at Brown Sugar in Bondi. Working with Head Chef Neil Gottheiner while I was a kitchenhand changed my perspective. He believed in me and gave me the chance and boost of confidence I needed.
Like many aspiring chefs, my goal was to work in a ‘top’ restaurant. Once I finished my culinary training, I headed to Melbourne. I ate at Cumulus Inc. and loved it so much I applied for a job then and there.
I got it and left Sydney with one suitcase full of cookbooks and clothes. Cumulus Inc. has a fantastic training program as well as a progression plan for each staff member, which really helped my career development.
After that, I worked at Spice Temple, Vue de monde, and Brae which were all career highlights. I had the privilege of working with Shannon Bennett while opening Jardin Tan.
Brae taught me discipline and attention to detail as a chef. Dan Hunter gave me a plate of his famous parsnip and apple dessert to enjoy after a busy service which I still vividly remember.
During 2017 I was lucky enough to travel to North America, South America, Europe, and Asia. My food highlights included eating tacos in the streets of Tulum; having escargot in the Napa Valley at Thomas Keller’s restaurant; enjoying an 18-course menu at Central in Lima; and eating a baguette with a slab of cheese for breakfast in Paris.
Now, I am the head chef at Miss Pearl Bar + Dining in Melbourne. The menu is inspired by modern Asian cuisine, and we mostly use flavours from Southeast Asia. Dishes I had during my travels across Thailand, Vietnam, and Japan form a big part of the menu.
The most popular is the crispy fried eggplant, and I also enjoy making the kingfish
sashimi, which is simple and delicious.
We’re planning to renovate the outdoor space at Miss Pearl which will allow diners to enjoy the à la carte menu during the balmy Melbourne summer, so I’m very keen to start creating new dishes for that.
Sushil Aryal
