Chef Ben O’Brien
Ben loves to feed people and indulges in their pleasure for exploring new flavours.
I started washing dishes to repay a debt after my business partner scuttled away from an average idea
My biggest influences have always been the enthusiastic people around me, if there is no inspiration around ideas tend to develop slowly and I repeat myself often.
Creativity in cooking and hospitality comes from learned processes and good knowledge of your ingredients, it is important to me as it allows me to communicate an idea when I put something you know well in a slightly different context.
People’s comfort, enjoyment and constructive criticism is what hospitality is about, it’s important to get how people feel.
Being a good dad and my excellent wood chopping skills
Kath and I share it pretty equally now I’m at home more.
I was washing dishes with two chefs; one who was studying criminal psychology and one who was barely literate but both ran their kitchen with such talent and knowledge in this chaotic and hectic environment that it impressed me. I wanted to know more.
Fresh tasty food that hasn’t travelled far and is healthy – sometimes a bit different.
So many things to try, some people believe that a new taste or experience adds a day to your life.
Some kind of heating device and a good sharp knife.
Hainanese chicken rice – it’s just not really a Tuki thing and I associate it with relaxing family time.
Weekly is ideal, just a constant but not drastic change -like the seasons suits us best at Tuki.