2 minutes with Thi Le
Occupation: Chef and owner
When did you know you wanted to be a chef?
(Long pause) when I was backpacking. I had an epiphany that I wanted to be a chef. I enjoyed learning about culture and how food brings people together. Food is universal and transcends boundaries
Which restaurants did you cook in before opening Anchovy?
Dirty Chinese, Aqua Dining, Universal, Cumulus Inc., Supernormal Canteen, The Town Mouse, Luxembourg.
How do you describe the food you cook at Anchovy?
Think Asian girl growing in Sydney's multi-cultural western suburbs
What's the dish on the menu you can't take off?
Steak tartare 😍
What do you cook for family at home?
Fish. Lots of seafood. Anything barbecued!!
What has been your proudest moment in your career?
Right now, winning Australian Gourmet Traveller's Best New Talent for 2017.
You can follow Thi on Instagram @thiteatee