Enjoy the highlights of our vibrant stage at Discover the Source in Melbourne. In this engaging conversation, Luke Mangan chats to chef Hugh Allen, who shares his journey from a young apprentice to launching his own restaurant, Yiaga. He discusses the importance of international experience, the challenges of the restaurant industry, and offers valuable advice for aspiring chefs. The conversation highlights the significance of innovation, staff retention, and the personal drive required to succeed in the culinary world.


Takeaways

Hugh started cooking at 16 and always wanted to be a chef.
International exposure is crucial for young chefs.
Noma's focus on innovation greatly influenced Hugh's approach.
Staff retention is about keeping the environment engaging.
Hugh emphasizes the importance of a supportive network.
Launching Yiaga is a long-held dream for Hugh.
The restaurant will focus on Australian craftsmanship.
Financial success is not the primary goal for Hugh's restaurant.
Young chefs should prioritize working in top establishments.
Being kind to everyone in the industry is essential.


Sound bites

"They put so much time into the innovation."
"Just keep trying to progress and do better."
"Work in the best possible places you can."


Chapters

00:00 Introduction to the Culinary Journey
02:02 Early Career and Influences
05:46 The Noma Experience
09:51 Launching Yiaga: A New Restaurant
13:45 Advice for Aspiring Chefs

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