Local chef Will Wade wowed attendees with his vast experience and knowledge of food at REAP Sapphire Coast’s Think.Eat.Save event in Merimbula on Sunday.
The young up-and-coming chef was part of a panel of experts leading a discussion about food waste reduction and the ways in which people can be encouraged to eat locally produced food, including traditional indigenous food.
At only 27 years of age, Will Wade has an impressive amount of experience in the restaurant industry despite only deciding to be a chef when he left the Royal Australian Navy at 24.
From there, the Merimbula local, completed his apprenticeship at a winery in the Margaret River before heading overseas for the experience of a lifetime, working at world renowned restaurant Noma in Copenhagen.
In 2010, 2011, 2012 and 2014, Noma was ranked as the Best Restaurant in the World.
“I approached head chef René Redzepi on Instagram and that’s how I got the position,” Mr Wade said. “Working there was the most amazing experience, it is like a well oiled machine, everyone is passionate and enthusiastic and work together in a team environment.”
After his four month stint at Noma, Mr Wade, flew to Hong Kong where he helped James Sharman set up a pop up restaurant called One Star House Party, which was sold out for a month.
From there, Mr Wade returned to Australia where he did some work in a roaming restaurant in Western Australia.
This is where Mr Wade developed his passion of working with Indigenous and foraged foods.
“I would love to be more involved with Indigenous food, I think it would be great to see more Indigenous chefs who could help create a national dish and give Australia a real food identity,” he said.
“I would love to open my own restaurant on the Far South Coast one day and create a different, more interesting food scene here on the coast.”
But before he opens what is sure to be a hugely successful restaurant, Mr Wade plans to head back overseas.
“I’ll definitely be back but I’ve got a lot more to learn.”
