Opel Khan has had an illustrious career in the Australian Food Scene for over three decades and has travelled the world researching different cultures and cuisine. This inspired Metisse, a fine dining restaurant located in the heart of Potts Point in Sydney’s inner city centre.
Khan first moved to Sydney from Bangladesh in 1988 as a business migrant with his family and opened his first restaurant in Sydney at the age of 17. Self-taught and curious about cooking, by the time he was 21, Khan was the owner of six restaurants in the city and developed a passion for French cuisine over time.
Metisse embodies its namesake meaning to celebrate international cuisine. Khan’s approach is to have no boundaries, and he has combined his French avant-garde gastronomic techniques with childhood memories to create his dishes. An example of this would be pea macaron, a savoury macaron with South Asian flavours of peas, potato, and toasted coconut. The menu also has a specially crafted wine list to pair. Metisse also offers its menus to be served in vegetarian or vegan.
“I am passionate about every aspect of the culinary experience, and deeply involved in the creation of each dish, ensuring that every ingredient is of the highest quality and that the flavours are perfectly balanced,” said Khan.
After learning from well-reputed chefs about French cuisine, Khan travelled through Europe to explore authentic techniques first-hand. Whilst working at high-end hotels in India, Khan was reunited with flavours reminiscent of his childhood.
Khan has managed and consulted for over 20 restaurants throughout Australia, Asia, and Europe. His current portfolio consists of three Sydney locations, Acqua E Farina, Pizza Boccone, and Metise, with all three showcasing his unique style and expertise.
One thing that has been noted by guests in his restaurants is Khan’s ability to connect with those enjoying his meals. He enjoys being able to interact with guests, explaining the dishes and roaming the restaurant floor to ensure that everyone is looked after to the highest standard.
His hands-on approach to both gastronomy and customer service is evident through his standpoint on sustainability and education, having strongly advocated for both to be adopted as best as possible into the industry wherever possible. Khan’s ingredients are sourced locally, and he uses organic produce when he can. He promotes sustainable practices in his kitchen, and encourages his team to be mindful of the impact their actions have on the environment.
