Glynn Spriggs has dedicated the past 13 years to his career as a chef.
Originally hailing from rural New South Wales, Spriggs has what he described as diverse work experience across several industries. Having been employed on banana plantations, been involved in Landcare, and even worked for a brief period as a debt collector, Spriggs eventually discovered that his passion was in the kitchen.
The career change came one day whilst living in Queensland and working as a collector for the Red Cross. He said this was a pivotal moment in his life.
"A woman questioned my choice of work and prompted me to consider what truly brought me joy. That very afternoon, I decided to resign, and I've never looked back since," said Spriggs.
Spriggs is now the head chef at Damascus, a restaurant focused on Syrian cuisine in Wellington. He said that the kitchen team enjoy experimenting with traditional cuisine elements with a modern twist, made from locally available, seasonal ingredients.
The inspiration for Damascus has derived from the bounty of fresh seafood and vegetables and the exceptional quality of New Zealand lamb. Trained by passionate chefs in Melbourne, Spriggs has always been fond of harnessing the flavours of charcoal, wood, and fire to bring out the best in his dishes.
Spriggs said that incorporating innovation into his dishes can be tricky to nail down, but preparing dishes from various corners of the globe in locales like Australia and New Zealand has sparked a certain level of his creativity.
"We have to be creative because we don't always have access to the same ingredients or equipment, which has pushed us to find inventive solutions and craft unique culinary experiences."
Focussed on the industry as a whole, Spriggs added that the main hurdle will be retaining emerging talent locally and cultivating an environment where choosing to stay in New Zealand or Wellington is a viable path for career advancement. He said there should be a push to create more opportunities and support structures within the industry to encourage professional chefs to build a future in their homeland before heading overseas.
His advice to young chefs venturing into the industry is to absorb as much knowledge, skills, and techniques as possible and know that valuable wisdom and insights can be found anywhere in the industry.
Spriggs said that a moment that taught him the most in his career was actually from before he was a chef. As a business owner in his early 20s, he realised he could meet the many challenges he was presented with.
"This gave me the confidence and ability to walk away with a strong desire to learn and finish my apprenticeship while working alongside some extremely passionate and dynamic industry leaders."
During his time at Damascus, Glynn Spriggs aimed to expand customers' understanding of Middle Eastern cuisine, its intricacies, diversity, and rich flavour palette. He said that he has aspired to offer a familiar taste whilst paying homage to Pacific ingredients. He said it is a cuisine that everyone should try.
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