"I am pretty old school in my training approach. There are too many chefs out there infatuated with modern concepts like 'molecular cookery' and 'fusion cuisine' without having a solid understanding of all the principles of cookery. This can result in some imbalanced and poorly executed concoctions. Chefs like Ferran Adria (El Bulli) and Chong Liew (The Grange) don't come along very often. The only way you can redefine the boundaries of anything is if you know where they are in the first place." Luke Southwood

 

Born? Port Moresby, Papua New Guinea in 1969.

 

Education? Two decades working in kitchens has been an education. 

 

Experience? In Spain my career highlights were at, l'Aquilea, Font De La Creu, Taverna d'Auger, El Gallo and Restaurant Egipte. In London, the London Bridge Hotel, The Actors Centre and Lazy River Restaurant. In South Australia at The Pheasant Farm, La Luna, d'Arrys Verandah Restaurant, The Flying Fish Café in Port Elliot and at Regattas at the Adelaide Convention Centre.

 

Favourite cheap eat? Really good, crisp, fresh fish and chips (flathead if possible) with loads of salt and lemon. The best I've had recently was from the Fishermen's Co-op in Bermagui.

 

What keeps you going? My family, my team, quality produce, ginseng and royal jelly and a refreshing Coopers Pale Ale at the end of a busy night.

 

Advice to future chefs? If you have the constitution of a piece of granite, if you're as stubborn and persistent as a mule, if you understand that pain, fear and hate can equal love, if you don't mind missing nearly every social engagement you'll ever be invited to, if you know that the pursuit of perfection in a commercial kitchen can only ever be a team sport, if you really are up for it and you believe you can do it.

 

Favourite kitchen tool? People.

 

Most controversial menu ingredient? Customers.

 

Favourite thing about Byron Bay? The superb array of organic, locally grown produce, straight off the boat seafood and quality meats sourced from the local butcher is some of the best I've ever used.

 

Most useful cookbook? My favourite cookbook and possibly one of the most important ever printed is Auguste Escoffier's 'Le Guide Culinaire' (A Guide to Modern Cookery). First published in 1903, Escoffier laid the foundations for 'modern' a la carte cookery as we know it and a century later it is still very relevant. The preface is a must read for all young chefs.

 

Early influences? My mother, Julie, one of the best cooks I know and her father Alfred Wark. He was a true pioneer in the Australian food and wine industry.

 

Career turning point? Running my own business in my late 20s was a real eye opener. It taught me a lot about controlling costs. I also learnt a great deal about the pressures and pitfalls of operating a small restaurant. Working here at Dish with owners Ben and Belinda Kirkwood has also had a huge impact. Their vision, persistence and professionalism, combined with total dedication to their staff, customers and final product, is just extraordinary.

 

Favourite sport? Rock climbing.

 

Ingredient obsession? Wild finger limes.

 

Purveyors tip? Create a good rapport with producers and suppliers. If you are genuinely polite and friendly it is amazing the level of produce and service you'll receive. Never lose your cool when someone invariably stuffs up an order. Screaming down the phone at someone who is not to blame and might actually be able to help you is a great way to guarantee you'll always get shafted.

 

What are the three wow factors in place at Dish Restaurant Raw Bar? The atmosphere is very cool, very laid back, the bar area consists of huge day beds, you can have freshly shucked oysters and some seriously good cocktails. 

 

On your Sommelier? Ben McNair has an amazing wine list which is something that all our staff members are knowledgeable and passionate about. It is reassuring to know that customers will get educated advice when matching food with their wine. Our service is always friendly, prompt and professional.