Troy Payne.
Troy Payne
I grew up cooking in some of Melbourne’s most awarded restaurants since the age of 15, steadily learning my craft from the best Chef’s in the country and world wide.
I very much strive to be a part of a team that pushes themselves to learn and be better each and every day to help create the ideal Restaurant experience. Making sure that all guests and staff want to be a part of the full experience that is offered.
In 2004 I opened my own restaurant, Lady Hawke, in the Dandenong Ranges, where I earned wide acclaim from peers, critics and diners for my stylish and sophisticated modern Middle Eastern-Mediterranean menus. Also working as a food consultant to the highly regarded Domain Chandon restaurant in the Yarra Valley during this time.
After spending several years overseas, expanding my repertoire and skills, I returned to Melbourne and in November 2008 I took up the reins as head chef at Melbourne’s new MoMo restaurant, where I worked alongside the Modern Middle Eastern Master, Greg Malouf.
2010 and it was time to open our own venue, The post office hotel in Coburg, Melbourne. Where we able to help bring new life and excitement through middle eastern food to a wonderful community.
Dubai followed running the kitchens at both Clé, The sum of us (bull&roo executive chef) and Zahira
Most recently I found much joy in being part of the team at the Pangolin restaurant that was able to bring and operate new ideas to the UAE.
Making sure that everything was made in house, such as butters, vinegars, charcutier, fresh sausages, mustards, sauces, pickles, ferments, you name it we tried and did. Making sure we were focusing on heritage, culture, traditions and memories, while providing a training ground for future generations of cooks.
My focus on traditional methods of preparation and cooking is beneficial in many ways, helping control wastage and costings in a very natural and positive manner. Being able to help educate those around me with a true understanding of produce and the ways everything has many qualities and purposes.
Being able to pass on this knowledge to younger generations is a wonderful part of what I do.
