Born out of Gloucester, England, Isobel Little has shifted from home-baked bread and cheese with her family to cooking for Kiera Knightley and Nigella Lawson at one of Sydney's top spots.
The journey started like most others, washing dishes. Little quickly found herself in love with the fast-paced environment in the kitchen and was drawn to working overseas.
Hubert is a restaurant that reflects a passion for Paris through its customs and tradition. It takes pride in opening oysters to order, cutting the steak tartare by hand, and carefully tossing the salade de Maman.
This doesn't stop the chefs at Hubert from still getting creative, through dressing escargots with XO sauce or splashing duck parfait in maple syrup jelly.
Building on using seasonal foods and flavours, Little said: "We are trying to source as locally as possible and using whatever is in season is key to the way I love to cook."
Little's love for food and cooking leaves the kitchen too, where even the most straightforward salad or one-pot feast are personal favourites for friends and family.
As many others within the industry are facing the staffing issue, Little recommends that those looking into the industry should get involved.
"If you're starting your hospitality journey, buy and read many old-school technique books. It's key," said Litte.
In Little's spare time outside the kitchen, you may find her at the beach or collecting vinyl.
