Iris Chu has been a valuable member of our Tesoro Hobart family since we opened. She moved to Hobart from Taiwan, and has worked her way from Commis Chef to Demi Chef (and she has her sights on General Manager!).
Read on to discover why Iris decided to become a chef, her favourite meals and what she really thinks about blue cheese and stinky tofu.
Tell us a bit about your background and career highlights.
Do you know which city has the most street food available, 24 hours a day, 7 days a week? The answer is my hometown, Taiwan! I was born and raised there, and I’ve actually been learning about hospitality since I was in high school.
I have four qualifications in Taiwan, including Level-C-technician-for-Chinese-culinary, Chinese Style Wheat Flour Processing, pastry baker and bartender, and I also have a Bachelor of Nutrition.
One career highlight I look back on fondly was working on the largest hotel in central Taiwan. I was part of the team even before it opened, and it had 280 rooms, double amusement parks, a huge Ferris wheel and an outlet shopping center.
Why did you decide to become a chef?
The biggest reason is my mother. She was my first teacher, ever since I was a child.
Have you heard of the biggest celebrations in Taiwan? During Chinese New Year and Mid-Autumn Festival, family members from around the world will travel home to have a meal together.During these celebrations, my mum would easily handle a feast for 15-20, all on her own. She is our hero and the best chef in our family. Everyone loves her and we appreciate her cooking so much.I really want to become like my mum, and be able to create meals everyone loves and create a great experience. That’s why I chose to become a Chef.
What brought you to Tesoro in Tasmania?
When I heard that a new restaurant was going to open in Tasmania, I was so eager to have a chance to experience a new environment and learn new styles of cooking.
I have been a member of the Tesoro family since it opened, and I am so lucky that this family has given me a great platform and opportunities for growth from the beginning as a Commis Chef until now as a Demi Chef.
They’re still helping me to grow, and my ultimate goal maybe is to become… a general manager!
Tell us about one of your most vivid food memories.
It is definitely blue cheese. Since I never tried it until I started at Tesoro, my tastebuds can’t handle it alone! I need to combine it with other flavours. Luckily, I am a Chef so I can make it a perfect combination with other foods.
Did you know that blue cheese is a lot like Taiwan’s stinky tofu? The only difference between them is that I can handle stinky tofu perfectly.
What is your current favourite dish on the Tesoro menu?
Beetroot risotto is my favorite dish on our winter new menu. It is a dish that I have never seen in Taiwan that brings both visual impact and flavour.
Deep red purple in the grey and cold white winter. It is a main course but also a kind of sweet dish.
The best part is enjoying it with a delicious cocktail with Italian spices, you must try it, it’s a perfect combination.
If you had to eat one dish for the rest of your life, what would you choose and why?
For this question, I have to go back to my original culture and the place where I grew up. I would definitely eat minced garlic pork rice with milkfish skin soup dipped with wasabi sauce.
When I got my first ever paycheque, I bought this meal for my mum and me. It’s one of my favourite memories. Now, whenever I go back to Taiwan, I must have it.
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