Food is theatre for one of Melbourne's most innovative young chefs
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Food is theatre for one of Melbourne'southward most innovative young chefs
Chef Shaun Quade of South Melbourne's Lume sees his restaurant as a stage – everyone in there is part of the show and has their own role to play.
Shaun Quade of Lume. (Photo: Threesixzero Productions)
26 Apr 2022 02:02PM (Updated: 04 Jul 2022 04:37PM)
A young chef with an excess of unconventional ideas in his head is not exactly a rarity in the eating place business organization today. Simply very few can pull them off without making them seem gimmicky, or as memorably every bit Shaun Quade did at his Melbourne restaurant, Lume.
Quade has been hailed by the media equally i of the most exciting and innovative chefs today. He also has got his technical culinary skills down pat – he started every bit a chef at age 21, became the executive chef of a five-star hotel when he turned 23, and started his own restaurant at historic period 32.
Since opening its doors in 2015, Lume, located in s Melbourne, has steadily won the critics' favour and established a solid reputation for innovation. It'southward also managed to go on everyone'south lips with the unusual style it presented its about iconic dish – Meyer Lemon Tree, a dessert Quade unveiled with a journey to the ingredients' point of origins via a VR headset, is at present famous for its multi-sensory style of delivery.
Whether diners had a good or bad time seemed irrelevant to Quade, but what'due south of import is that each of them walks out of his eating house "feeling like they've had an feel that they couldn't have had anywhere else". The worst thing that could happen? "If one of our guests walked out and is indifferent to the experience."
His culinary vision goes far beyond the taste and odour of a dish. He explained: "I always try, through the dishes, to get people to imagine something. It'south like creating new memories. You know, I think that'due south actually, really powerful – it's actually having someone come in here and try something or be told a story through a dish that'due south completely new to them and and so they go back out into the world and spread the word.
"The biggest compliment for me would be for someone to come in that's like, 'Oh I don't eat the oysters' or 'I don't eat this, I don't swallow that', and then they try information technology in the context of the dish that I've made and yous know they become a convert."
Most people who have dined at Lume volition detect its exterior surprisingly unassuming for a fine-dining restaurant. What they most likely didn't know was that Quade specifically wanted information technology to not expect like a eating house and so that he could build something more personal for diners.
"The front of the restaurant – you'd never know there's a restaurant there, which we did on purpose because information technology is just like going to someone's house for dinner. Everything hither is a reflection of my personal behavior and fashion and philosophy," he explained.
Quade also revealed that the restaurant's name, Lume, doesn't mean anything: "I chose that considering it'due south a nice-sounding discussion and also because I wanted people to come up here with a clean slate, clean expectations." The only thing diners can safely look of the restaurant and its chef? It's that they will be endlessly evolving and innovating.
Adapted from the series Remarkable Living. Watch full episodes on CNA, every Sunday at 7pm.
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Source: https://cnalifestyle.channelnewsasia.com/remarkableliving/melbourne-chef-shaun-quade-restaurant-lume-australia-239501
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