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22<br />
Tuesday <strong>August</strong> 2 <strong>2016</strong><br />
Taste<br />
SELWYN TIMES<br />
Creating restaurants post-quake<br />
Ever wondered who is cooking your food when you go<br />
out to a café or restaurant? The Star continues its series<br />
this week with Dux head chef Tristan Anderson<br />
• By Gabrielle Stuart<br />
WHEN TRISTAN Anderson<br />
says he has worked to create<br />
three restaurants from scratch<br />
since the earthquake, you can<br />
take it literally.<br />
When the Dux team were<br />
working to open Dux Live in<br />
2011 they pitched in to do whatever<br />
they could, whether that<br />
meant picking up a paint brush<br />
or learning to use a concrete<br />
grinder.<br />
That teamwork was something<br />
he had always loved about the<br />
kitchen, he said.<br />
“It feels like a sport when<br />
you’re doing service, making<br />
sure you’re manning your section.<br />
It’s physically and mentally<br />
demanding but very rewarding.”<br />
He now works between Dux<br />
Dine in Riccarton and Dux Central,<br />
managing 22 chefs as well as<br />
cooks and kitchen-hands.<br />
He started at Dux de Lux in<br />
20<strong>02</strong>, after several years at Blue<br />
Jean Cuisine restaurants in<br />
Sydenham and on Manchester<br />
St.<br />
From there he landed a role<br />
working as a chef in Melbourne.<br />
But when in 2010 he was offered<br />
a job back at Dux as sous<br />
chef, he jumped at the chance to<br />
return.<br />
Although he enjoyed the work<br />
in Melbourne, he said many<br />
chefs there were just “going<br />
through the motions”, and he<br />
wanted to be part of building<br />
something bigger.<br />
The role at Dux gave him a<br />
chance to learn more about<br />
management, and after the<br />
earthquake he had to put that<br />
knowledge straight into action as<br />
they worked to open Dux Live in<br />
2011, Dux Dine in 2012 and Dux<br />
Central last year.<br />
Although management was<br />
a big part of his work, he still<br />
stayed in the thick of the action<br />
in the kitchen.<br />
“I definitely try to create<br />
an environment in both my<br />
kitchens that I want to be in. I<br />
lead, but I make sure these guys<br />
are all on a level where they are<br />
learning together.”<br />
Personally, he said there was<br />
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still a lot he was learning.<br />
He said Dux owner Richard<br />
Sinke was very well travelled and<br />
knowledgeable when it came<br />
to food, so developing menus<br />
which could impress him was its<br />
own challenge.<br />
He was recently named a<br />
finalist in the chef category of<br />
the Christchurch Hospitality<br />
Awards, alongside Harlequin<br />
Public House owner Jonny<br />
Schwass and Giulio Sturla of<br />
Lyttleton’s Roots Restaurant.<br />
He said it was an honour to be<br />
named alongside the two, who<br />
were both chefs he would “take<br />
my hat off to”.<br />
Although cheffing had its ups<br />
and downs, he was still passionate<br />
about food and loved what he did.<br />
Even after work, he said he<br />
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enjoyed putting together a roast<br />
or slow-cooked meal at home for<br />
his partner and two children.<br />
But although he ruled the<br />
kitchen at work, that did not apply<br />
when he was at home.<br />
“It’s her kitchen. We’ve been<br />
together eight years, so I definitely<br />
know not to try to give her<br />
any advice when it comes to her<br />
cooking.”<br />
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Want to be elected?<br />
• Local Council<br />
• Community Board<br />
• Ecan<br />
• CDHB<br />
You need to talk to Star Media<br />
about your campaign today.<br />
Let us help you.<br />
Call Lynette Evans<br />
P. 03 364 7434 | M. <strong>02</strong>1 222 7831<br />
E. lynette.evans@starmedia.kiwi
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