Meet Executive Chef Chandra at Bramleigh Estate
Executive Chef Chandra and his talented kitchen team recently helped Bramleigh Estate win Best Wedding Caterer at the independently judged 2022 Victoria & Tasmania Restaurant & Catering Awards for Excellence.
With more than 20 years of experience in hospitality, Chandra brings creativity, international culinary knowledge and a passion for fresh, local cuisine to every Bramleigh Estate wedding menu.
How long have you been a chef?
This is my nineteenth year as a chef, but I’ve been working in the industry for over 20 years.
I began in 2003 as an Operational Trainee in a food and beverage department as part of my final year bachelor’s degree training program. In 2004, I stepped into the culinary world as a Commis Chef in a five-star hotel.
Over the years, I worked my way through the ranks to become the Executive Chef of a five-star luxury resort in India. Since moving to Australia, I have held roles including Sous Chef, Executive Sous Chef, Head Chef and now Executive Chef.
What do you love about being an Executive Chef?
One of my favourite parts of being an Executive Chef is understanding different cultures through their cuisines. It gives you room to be creative and adapt the best cooking methods, flavours and presentation styles to create memorable dishes.
The endless opportunity to create culinary delights is what keeps me driven and motivated in this role.
Why were you drawn to Bramleigh Estate?
As a premium, multi-award-winning wedding venue, Bramleigh Estate ticks all the boxes when it comes to weddings.
The beautiful interior, stylish décor and fantastic staff, led by visionary owner Mary-Anne Lowe, made it easy to want to be part of the team.
For an Executive Chef, it is exciting to work in a venue that values quality food, presentation and the overall guest experience.
Had you worked in a wedding venue before?
Yes, throughout my career I have had many opportunities to cater for large-scale weddings in luxury hotels.
I was also a Banquet Chef in two luxury five-star venues, including the Ritz-Carlton’s first venture in India. These large-scale weddings were huge events operationally and taught me the importance of planning, organising, delegating and executing to meet guest expectations.
What is a favourite meal you love to cook?
My favourites change over time as I discover new ingredients and cooking methods.
At the moment, I’m enjoying cooking lamb shanks. I’m experimenting with Marsala gravy braised lamb shanks, slow cooked for almost two and a half hours until succulent and fall-off-the-bone tender.
I like pairing them with flavours such as wild mushroom purée, roast beetroot purée or caramelised celeriac mash. These combinations make the dish an absolute winner whenever served.
What is your favourite dessert?
I enjoy dark chocolate, especially the bitter aftertaste.
My favourite dessert is dark chocolate molten lava cake with whiskey caramel ice cream and lavender berry compote. The combination of warm dark chocolate, a hint of whisky and sweet-sour berries brings a smile to my face every time.
How does managing a wedding menu differ from a restaurant?
Wedding documents give you the information needed to run the show in advance, which removes many unknowns.
You know guest numbers, dietary requirements, menu selections and timings beforehand. This helps with ordering, staffing, logistics and preparing the mise-en-place before the day.
On the wedding day, the focus is on delegating responsibilities, cooking and presenting meals within the required time.
As a wedding chef, you can showcase your skills across several courses, including pre-dinner, entrée, mains, sides and dessert. In one event, you have the opportunity to impress guests across multiple dishes, with the benefit of careful planning.
In a restaurant, there is far more uncertainty around guest numbers and menu choices. Preparation is required for every dish on the menu, even if not all items are ordered. Unsold prep can only be held for a limited time before it must be reused, discounted or discarded.
These are some of the factors that give wedding and function venues an advantage over restaurants.
What are your biggest challenges working at Bramleigh?
One major post-COVID challenge across hospitality is the lack of lower-skilled staff, including kitchen hands, casual chefs and front-of-house staff.
Bramleigh Estate is also not easy to access by public transport, so we rely on staff who can drive to work. This means we depend heavily on the local neighbourhood, which can sometimes limit the wider pool of hospitality workers available.
What advice do you have for aspiring chefs?
First and foremost, an aspiring chef needs the right attitude. You must be willing to learn, as cooking is a hands-on job where many skills are gained from the chefs around you.
Respect, courtesy and gratitude are also important. A mentor chef passes on knowledge and tricks of the trade, and those qualities help build trust.
Enthusiasm, punctuality and owning up quickly when a mistake is made are also key. If you acknowledge a blunder and learn from it, you become easier to train, rely on and assign important tasks to.
What characteristics do you need to be a sound Head Chef?
1. Strong people management skills
A Head Chef leads a team with different backgrounds, skills and personalities. The best Head Chefs know how to bring out the best in the people they have.
2. Great cooking skills and adaptability
The culinary world is always evolving, with new ingredients, trends and techniques. A Head Chef needs strong knowledge, hands-on ability and an openness to new approaches.
3. Budgeting and hygiene records
Good costings and menu planning help achieve budget targets. It is also vital to maintain strong hygiene practices and proper records to ensure safe, quality food.
4. Ability to work under pressure
Being a Head Chef can be mentally exhausting. The way you manage pressure sets the tone for the team, especially during busy service.
5. Be open to change
Food allergies, dietary needs, cultural requirements and guest preferences are constantly changing. A great chef needs flexibility, knowledge and the ability to adapt while still creating a delightful meal experience.
Executive Chef Chandra at Bramleigh Estate
At Bramleigh Estate, Executive Chef Chandra brings experience, creativity and leadership to every wedding menu.
His international background, passion for fresh local cuisine and commitment to guest experience help create wedding dining that feels generous, beautifully presented and memorable.
From carefully planned menus to large-scale wedding service, Chandra and his team work behind the scenes to ensure every couple and guest enjoys a dining experience worthy of such a special occasion.