Ripples Chowder Bay Welcomes New Head Chef
We're excited to introduce the newest addition to the Ripples Chowder Bay family - head chef, Calvin Katz. With his passion for culinary innovation & using sustainably sourced, seasonal ingredients, Chef Calvin is ready to take Ripples Chowder Bay in an exciting new direction.
We sat down with Calvin to chat about his background, culinary philosophy, and a sneak peek of the winter menu.
Q: Let's start with your culinary background. Can you share some of your experiences that have shaped your unique cooking style?
A: Oh, absolutely! I’ve had a love of food from a young age so at 16 years old decided to get in the kitchen and it all took off from there. I have worked in cafes, renowned restaurants and everything in between - developing a range of classical and modern techniques that I have fused together to develop my own cooking style.
One of my career highlights, and definitely an experience that has had a major impact on my personal cooking style would have to be learning the art of fish filleting from a Japanese sushi master chef, Yoshi. The skills Yoshi taught me have shaped my appreciation for seafood and allow me to ensure every cut of fish on our guests plate is of a superior eating quality.
Q: Now I saw you on your phone earlier looking at photos of fruit and vegetables, can you tell me what that is about?
A: Haha, yes I promise you there is a good reason for that and not just a hobby of mine. We work extremely closely with our dedicated fruit & veg suppliers to ensure we are only using the freshest and highest quality ingredients in the kitchen at Ripples Chowder Bay. Mark, our in house fruit & veg providore, is at the markets from 4am, sourcing direct from local farmers. He will send me photos and weekly updates on seasonal availability so I can be directly involved in the process as well.
Q: So, can you give us a taste of what guests can expect in terms of unique flavour combinations in the new winter menu?
A: I draw a lot of inspiration from Mediterranean and Japanese techniques and flavours. One dish that I'm thrilled to introduce is our Kingfish crudo. It's a star on our new Winter menu. The fish is delicately cured over citrus, and then we take it up a notch with a perfectly balanced lemon soy dressing. Next up we add a delightful basil emulsion, some compressed stone fruits, and a touch of black caviar for that extra touch of elegance. Trust me, it's a dish that will leave you craving more!
Q: So, can you give us a taste of what guests can expect in terms of unique flavour combinations in the new winter menu?
A: I draw a lot of inspiration from Mediterranean and Japanese techniques and flavours. One dish that I'm thrilled to introduce is our Kingfish crudo. It's a star on our new Winter menu. The fish is delicately cured over citrus, and then we take it up a notch with a perfectly balanced lemon soy dressing. Next up we add a delightful basil emulsion, some compressed stone fruits, and a touch of black caviar for that extra touch of elegance. Trust me, it's a dish that will leave you craving more!
Q: So, what can we expect from Ripples Chowder Bay with you at the helm of the kitchen?
A: Overall, I love what I do and my intention is to pass on that love and passion to our guests in every dish that comes out of our kitchen. I believe that our mission is to serve up a top-notch dining experience that's all about sustainability, visual delights, and a menu that's always evolving. We want our guests to leave, eagerly anticipating their next visit to Ripples Chowder Bay. How? By regularly introducing new flavours and showcasing unique ingredients that'll excite and delight our customers.
But that's not all—I am also dedicated to educating both our fantastic staff and our wonderful customers about the exceptional products we use. Whether it's those one-of-a-kind fruits, veggies, meats, seafood, oils, or wines, we want everyone to appreciate the magic behind each bite.
Ripples Chowder Bay Winter Menu launches 25th May. Check it out below and make a reservation today.
