Food has always played a huge part in Ross Magnaye’s life. His grandmother, Carol, was a restaurant owner and fostered his love of cooking from a young age.
Magnaye has made a name for himself in the Australian hospitality scene as the proud owner of Serai, a restaurant inspired by his Filipino heritage. The kitchen is centered around a woodfire where traditional flavours and dishes are reimagined with a modern Australian twist. Magnaye aims to create delicious dishes using elements from meals his family would make during his childhood.
Since opening, Serai has been a Melbourne favourite and has quickly accumulated an array of awards. Magnaye has been humbled by the recognition.
“We don’t cook for awards but it’s always great to be recognised and be humbled for your work,” said Magnaye.
Recently, Magnaye joined Stokehouse’s The Humble Pasta guest series and took over their kitchen for an evening of Filipino-inspired Italian dishes. Magnaye described the experience as exciting and delicious.
Another recent accomplishment for Magnaye was being featured in an episode of the latest series of Masterchef Australia where judges praised his dish. Magnaye, alongside two chefs from Serai, Shane Stafford and Leandro Miranda, were featured as part of a Home Cooks vs. Pro Cooks challenge. The team from Serai served judges a Seared Beef Kilawin, Filipino Style, that received multiple compliments and won the challenge.
Supporting local suppliers will be the key to keeping the hospitality industry thriving, according to Magnaye.
“We have to support our local farmers, independent butchers and specialty growers. Ingredients are key and we need to ensure that we get the best produce possible.”
Magnaye’s advice to chefs just starting out in their careers is to stick to their guns and not worry about what other people have to say.
Photography by Jana Langhorst.
