Staff Meal Chats: With Chef Yas
We proudly acknowledge the Bunurong as the first people to love, live and dine on the lands on which Attica sits today.
We recognise that Aboriginal and Torres Strait Island Peoples were the first sovereign nations of Australia from time immemorial, and they never ceded this sovereignty.
Staff Meal Chats: With Chef Yas
In this edition of Staff Meal Chats - a recurring space where we share more about those who make us what we are - we meet chef Yas.
Published 22.09.23
STAFF MEAL CHATS: WITH CHEF YAS
Yas trained as a chef back in his home country, Japan, cooking mostly Japanese and Korean foods, before moving to Melbourne in 2018
He dined with us here at Attica in June 2022, and halfway through his meal decided he was going to work here. As soon as he got home, he sent his CV through, and began at Attica six months after that.
All the staff at Attica get excited when Yas is on staff meal duty. He is a highly skilled chef technically, but also has a great heart and loves to show how much he cares through his food.
Yas says that cooking staff meal is such a great opportunity for chefs to experiment and to create something new. It is also an opportunity to demonstrate their skills and show their workmates the types of foods they love to cook.
"I am always thinking, what should I make for next week? What should I make for the week after next week? I always keep thinking about it."
He loves to challenge himself and try something new. And he also wants to make his colleagues happy – there is a lot of pressure he puts on himself as well.
"I believe that a meal can make your day, your life, and makes your body feels better as well".
In true Yas style, he is already planning his next staff meal.
"I think something more Japanese for next staff meal – maybe sushi as I don’t think anyone has done that yet".
We can’t wait!
