Rajesh Barwal shares his love of cooking with his mother and fondly remembers learning his way around the kitchen under her watchful gaze and steady encouragement during his childhood.
Barwal is proud to call himself a chef and pours his heart and soul into every dish he makes. He enjoys working with grill-style food, utilising quality, fresh ingredients to create delicious dishes. Throughout the course of his career, Barwal has specialised in modern Asian, both traditional and modern Indian and Western cuisines.
Barwal’s advice to any up-and-coming chefs is to learn as much as you can, from as many different chefs as possible.
“Working hard is not enough. You must work both hard and smart to keep up with the modern and exciting food trends and techniques arising within the industry.”
Barwal hopes to one day be at the forefront of introducing an exciting food trend to the industry, though he doesn’t yet know what it will be. In the meantime, he will continue experimenting with as many different flavours, techniques and ingredients as he can find.
