Coming from a humble beginning, Yong Su was originally a music teacher before pursuing his strong love of cooking. Since finishing his hospitality management studies in Melbourne, Su now has 16 years of culinary experience, and considers developing dishes to be like musical notes, composed with precision and versatility.
Yong Su is the owner and head chef of Bellezza, a restaurant known for its diverse and varied cuisine based in Malvern, an inner suburb of Melbourne. Bellezzahas has been a long-time favourite for locals, and Su considers all his customers to be like a community. Su said that the creative chefs and warm professional staff make Bellezza a consistent ‘go-to’ for regulars, as well as being an exciting discovery for new diners.
“We are proud to serve our regulars and have grown with them over the last 12 years. The new people who wander into our space tend to be impressed by the welcome feeling and the great food on offer. That is because Bellezza has a magic team of hospitable men and women. We consider ourselves a family that you can come and enjoy,” said Su.
“We also pride ourselves on our exceptional service, with friendly and knowledgeable staff who are dedicated to providing an exceptional dining experience.”
At Bellezza, modern cuisine is at the forefront of Su’s focus, bringing together the best of different culinary traditions from around the world. He said that his menu is a blend of diverse flavours, textures, and ingredients.
“We believe that food is a universal language that brings people together, and our cuisine reflects this philosophy. From our appetizers to our desserts, each dish is carefully crafted to combine the best of different cultures and culinary techniques. Our goal is to take you on a culinary journey that you won’t forget.”
Su is proud of the fact that his bar and kitchen teams are what inspire him to cook, and said that there is always some sort of creativity happening in the restaurant.
“They are constantly experimenting with new ingredients and techniques, creating new specials on a monthly basis to meet seasonal requirements and keep up with the latest hospitality trends. Their creativity and passion are evident in every dish and drink they prepare, and we are fortunate to have them on our team.”
In addition to his staff, Su has recently overseen a redevelopment of his restaurant space. He said that there was a need for him to create a more modern and inviting atmosphere for customers, and underwent what he calls a ‘facelift’ in the dining room.
Among all the menu items, Su’s favourite dish is the classic French Duck confit. The dish is comprised of marinating the duck legs in a fragrant blend of herbs and spices, before slow-cooking them in their own rendered fat. This time-honoured technique results in meat that is tender, juicy, and infused with deep, rich flavours. The dish is served with roasted pumpkin and a griller zucchini ribbon.
Despite the many issues that currently overshadow the hospitality industry, Su said that for those just starting out in the sector, building a strong foundation of knowledge, and to try and gain as much experience as possible.
“By developing a solid understanding of the industry, working hands-on in a hospitality business, and focusing on the needs of your customers, you can set yourself up for success. Additionally, teamwork and ongoing learning can help you stay ahead of the competition and adapt to changes in the industry over time.”
In his spare time, Su enjoys getting in touch with his musical side. He plays the guitar and clarinet, and enjoys being able to express himself musically. His main goal for the future is to improve customer satisfaction and provide a unique dining experience that stands out in the industry.
“I believe that great food and exceptional service are the key ingredients to a memorable dining experience, and I am always looking for ways to elevate both.”
