Michael Tse has always had a deep passion for cooking, ignited by the culinary creations of his grandmother and father.
Originally from Canada, he spent his formative years in Guangzhou, China. It was here that the foundation of his journey into the culinary world began. At the age of 16, he embarked on his professional career and worked his way through esteemed kitchens such as Water Street Cafe, Cincin, Le Crocodile, Vue De Monde, Crown, Hacker Hall, and Zagames to Stella. His experience in kitchens is steeped with old-world European traditions, which have deeply shaped his culinary style and work ethic.
His culinary philosophy revolved around harmoniously blending Italian and Asian flavours. Tse has over two decades of experience in Italian, French, and Australian cuisines, which he infuses into his culinary style and technique. He said his goal was to create dishes that tantalise the palate and leave a lasting impression, enticing diners to return for more.
Highlights from his career include his tenure as sous chef at Vue De Monde and Vue Bistro, followed by his roles as head chef at the Crown and Zagame House.
Tse is currently the head chef at Stella Restaurant and Bar in South Yarra, Melbourne, where he has fully committed to culinary excellence and continuous innovation. His focus on seasonal ingredients has led to the creation and successful launch of four distinct menus under his tenure. A notable recent addition was the lamb handkerchief and charred Brisbane quail, which have garnered praise from patrons.
He noted that one challenge that would impact the industry's future was the shortage of staff, particularly in trained positions.
“Evolving consumer spending habits, influenced by the aftermath of Covid-19, pose a hurdle. Rising material costs necessitate adjustments in pricing, impacting the affordability of dining out compared to pre-pandemic times,” said Tse.
He said that passion, coupled with a strong work ethic and attitude, is paramount for those interested in entering the hospitality industry.
For Michael Tse, his ultimate goal is to elevate Stella to a level deserving of accolades and recognition within the culinary world.
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