Meet a Chef
We caught up with Adrian Li who is the Head Chef of two of Melbourne’s most frequented restaurants, Saigon Sally and Tokyo Tina. With chef parents, Adrian found the passion for cooking at an early age. At the age of 24 Adrian left the IT industry to pursue an apprenticeship at the accredited Donovan’s Restaurant working under Robert Castellani.
What courses did you study to become a Chef? And tell us a bit about your current role?
I completed my Certificate III in Commercial Cookery from the Sofitel Culinary Academy. I am currently the Executive Chef of Saigon Sally and Tokyo Tina in Windsor, Melbourne.
What does a Chef do on a day-to day basis?
Oversee the day to day operations of the restaurants, staff management including rosters, food costings, sourcing new suppliers, creating new dishes. Helping to inspire my team, however we all inspire each other! I am very lucky I have great teams at both Saigon Sally and Tokyo Tina, we all work together well (one team one dream).
What do you think are the skills a Chef should have?
Organised, alert, creative, passionate, patient, team player.
Adrian Li, Head Chef of Tokyo Tina and Saigon Sally restaurants.
What are the three things you absolutely love about your job?
Cooking, the people I work with and the ability to express myself.
What advice would you give students aspiring to work in the Hospitality industry?
Be patient and learn. Find a great mentor and stick by them, absorb everything! Push through the tough times.
What is next on your career horizon?
Everything and anything, time will tell.
Thank You, Adrian, for sharing your story with training.com.au
