Executive Chef, Willie Malherbe
1. What do you love most about AtholPlace Restaurant?
I personally enjoy the team that we work with – they have a great energy and constantly strive to better the product that we offer. For example, in the kitchen we have guys that started as scullers, but because of a willingness and eagerness to learn, they have moved up in the ranks.
2. What changes can we expect to the menu at AtholPlace Restaurant, with you at the helm?
AtholPlace Restaurant used to have a set 4-course menu that changed daily; going forward we will focus on running a seasonal menu, with more options for starters, mains and dessert. We will focus on seasonal ingredients and where possible, sourcing of local, fresh ingredients.
3. What is your favourite cuisine to cook?
Personally, I enjoy eating and cooking Asian and Eastern cuisine, as well as Indian food. For me, the use of spices creates the opportunity to develop multiple, complex layers of flavour in dishes. I also enjoy cooking healthy food, as I believe it is the way forward.
4. Where do you get your inspiration from with regards to creating new dishes?
I would say mostly eating out, going to markets, reading cookbooks and, these days, being able to go online and research global food trends. Having had the opportunity to travel quite a bit throughout my career has been an inspiration in itself.
5. Who are your food idols?
Many! Anton Mosimann, Raymond Blanc, Michel Roux, Nobu Matsuhisa, Liam Tomlin, Charlie Trotter, Heston Blumenthal, Madhur Jaffrey, Vivek Singh, Jean Georges, Rene Redzepi… as well as many street vendors in Taipei, Bali, Japan and around the world. My list goes on…
6. What can we look forward to from AtholPlace restaurant in the coming months?
There are exciting things that we are working on… including themed nights, tasting menus on certain days, food and drink combinations and more. You’ll just have to watch this space!