Restaurant 317 is the longest-standing restaurant on Church Street, Parramatta. Gurlal Brar, the head chef, has been with the beloved eating spot for over two-thirds of that time.
Brar favours Mediterranean cuisine, as the blend of many traditional recipes across countries brings forth memories of past travels while leaving room for his own twist.
The journey began at 19 when the vision of becoming a chef became clear. Partaking in a commercial cookery course in TAFE, Brar landed his first job as a kitchen hand at 22 at a local fish and chip shop.
“For me, being a chef is very rewarding. The feeling of seeing someone enjoy a dish you made is truly special and what continues to motivate me,” said Brar.
Pierre Sande, the founder of Restaurant 317, aimed to create a space where celiacs could come together and indulge in quality food when he saw how often a family member of his was unable to dine at a trusted venue.
The initial vision has come to fruition. Restaurant 317 offers a complete coeliac-friendly menu, vegetarian, halal, and vegan options, and is the only restaurant in New South Wales accredited by Coeliac Australia.
The menu draws on influences from Italy, France, and Greece, often integrating new ingredients and techniques when Brar travels back home to the Mediterranean.
One of Brar’s favourites is their pasta, which provides a sense of nostalgia for the chef and a layer of providing a guest with the ultimate comfort food.
Like many others on Church Street, Brar has faced inflation pressures, with ingredients skyrocketing due to fuel costs and labour shortages.
Brar recognises these issues may continue throughout the year but hopes businesses will soon adapt and implement effective solutions.
Despite the current challenges, Brar remains optimistic, as coeliacs travel far and wide to dine at the notable restaurant, making Brar’s role as a head chef a personal highlight.
Outside of his full-time job, Brar enjoys spending time with his family, often cooking and hosting weekly gatherings with friends.
“I enjoy experimenting with different ingredients that I source from my local farmer’s market and involve the kids through the process. We love to do it and make the best memories,” Brar said peacefully.
Going to the local markets helps to strengthen Brar’s current journey in sustainable practices. Brar consistently attempts to reduce food wastage, support local industries, and pave the way for other businesses to follow standards.
For eager cooks looking to begin their hospitality journey, Brar recommends gaining as much practical experience as possible and enrolling in situations to learn hands-on about the methods and techniques.
“I’d also recommend always being willing to learn and build relationships with people throughout the industry, which is dynamic and constantly evolving,” said Brar.
