Charley Snad­denWil­son, Em­bla

This young chef is cook­ing with fire in more ways than one.

Time Out (Melbourne) - - FOOD AWARDS 2017 - By Larissa Dubecki

CHARLEY SNADDEN- WILSON KNOWS a thing or two about the heat in the kitchen. Work­ing with Em­bla’s wood grill can be bru­tal, says the 26-year-old Kiwi. “It’s be­come ac­cept­able for us to wear shorts in sum­mer,” he tells Time Out. “Dave [Ver­heul, Em­bla owner and ex­ec­u­tive chef] has al­ways hated chef shorts, but these days you’ll see us with our black aprons and these pasty, white legs.” Ra­di­ant heat aside, cook­ing with fire suits Snadden-wilson’s style. He started at the Town Mouse three and a half years ago, moved across to sib­ling venue Em­bla a month into its life, and has been there ever since as sous chef. “Em­bla’s forced me to fo­cus on cook­ing over fire, and reaf­firmed it’s some­thing I just re­ally en­joy do­ing.” He’s mak­ing a name for him­self in chef cir­cles thanks in part to pop-up events with Pri­vate Din­ing Room. There are plans afoot for other one-off din­ners with mate Zack Furst from Ides (see our Hot Tal­ent short­list), as well as ac­cru­ing the skills to open his own place. But in the im­me­di­ate fu­ture, Em­bla is des­tined to be his baby when the long-awaited up­stairs restau­rant opens early next year and he takes the reins as head chef. 122 Russell St, Mel­bourne 3000. 03 9654 592. em­bla.com.au.

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