Meet Meletos Chef - Min Kao

With only four units left of his engineering degree, people are shocked to hear that Meletos chef Min Kao woke up one morning and asked himself “Do I really want to become an engineer, or am I just doing this to meet my parents’ expectations?” Throughout his time at university, Min worked in the hospitality industry. He soon came to the realisation that he was truly inspired by the people he worked closely with.

It wasn’t long before he enrolled in a commercial cookery course at William Angliss Institute. To mark this decision, Min bought himself an expensive watch as a reminder that from now on, he will take responsibility for his life decisions. After three years working at Meletos, Min doesn’t regret a thing.

When he’s not at work or spending precious time with his new baby boy, his downtime is spent enjoying video games, basketball, going to the gym and lots & lots of bubble tea!

We grabbed a moment with Min to find out more about his life. 

You have recently had a beautiful baby boy, congratulations! - How are you doing?

I'm doing great! It has been life-changing in how I see the world and other people. I’m definitely becoming more patient and putting myself into other people's shoes when I see them with their kids.

How did becoming a chef change your life and your direction?

Cooking is a life skill. Being a professional at this skill not only changes the way I cook, but it also changes the way I cook for others, especially the ones I love. It’s added another way for me to express myself.

What was your first job in food? How old were you?

I remember it was one of the bubble tea shops in Box Hill. I was 16 at the time, and had no idea that it would be the start of my hospitality career!

What is your favourite thing about being a chef?

There are many things I love about it! Experiencing different food cultures, working with new ingredients, or learning and designing a new dish. Most importantly, I love seeing the customer finish the whole plate and give compliments to the chef!

Best advice you ever received?

Cook with your brain, not with your hands!

What’s the strangest thing you’ve ever eaten?

Lamb brain - it was one of the dishes I tried when I studied at William Angliss. Don’t ask me how it tasted though because it was so bad it caused memory loss!

Your favourite ingredient, why and how would you use it?

Onion - because it’s so versatile. You can cook it in so many ways and it works in so many dishes. The way I cook them the most would be either sauté or in soups and stocks.

What would you like to do before you get too old to do it?

Travel around the world to experience different food cultures. I believe that every plate tells a story.

Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.”

If you want your sauce or puree to look vivid green, blend in spinach to make it look greener.

What/who inspired you to get into the kitchen?

I would probably say it was the chef/owner of the restaurant I used to work at during my time at uni. He said “being a chef, you never need to worry that one day your family will be hungry because you will always be able to put something on the plate for them”.

What’s your go-to meal to cook at home when you’re entertaining?

Noodles are one of my favourite foods. They can create a quick 15 minute stir fry or you can take your time and make a 2 day bone broth Tonkotsu ramen.

Most under-appreciated ingredient home chefs often overlook?

Oil - people cook everything with it but not everyone knows how to use different oils in different situations. You can also infuse it in so many ways with different ingredients

Alive or dead, who would you invite to your dream dinner party, and what would you cook? Why?

My grandma and my mum - these are the two people who cooked most of my meals when I was young so I would love to cook their favourite dishes!

And finally, a piece of advice for young up-and-coming chefs?

Your passion will burn off one day so always look for a new way to reignite that passion. Work every day as if it’s your first day.