Meet the Chef: Tim Sharp

Name:Tim Sharp
Position: Head Chef at Brewski
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Foodie Adam: So first I have to ask.. What started the tattoos and piercings, and any inspiration behind them? And what was your first?

Tim Sharp: I got all the tattoos and piercings because I wanted to be different, I didn’t want to be a part of the crowd and I always knew the best way to achieve something great was to make more self more visually recognisable than the next person, my first tattoo was my black chest piece which I got on my 18th birthday.

The Easter Special: hot cross buns, fried chicken, maple bacon

FA: When did you begin your culinary career, and where did you study?

TS: I started my culinary career at age 15, doing a pre apprenticeship through my high school in melbourne, which then led me to an apprenticeship through kangan institute in melbourne

FA: What/who was your biggest influence towards becoming where you are today?

TS: My biggest influence would of been my very first head chef, his name is amir, he always motivated me to push myself and to work as hard as possible and from a young age he instilled in me that I can achieve anything with food as long as I’m willing to work hard for it.

FA: Where have you previously worked?

TS: Before being the head chef at Brewski, I was the head chef at the stables in ascot, and prior to that, I was the sous chef of Toscanis on the Gold Coast. I did my apprenticeship at Dimattinas on Lygon street in Melbourne.

FA: What is your favorite ingredient and/or cooking utensil to work with?

TS: My favourite ingredient to use is black garlic. It’s infused in my burger patties, it has an almost balsamic flavour to it, whilst still retaining the traditional garlic flavour, it’s a surprisingly versatile ingredient

The Miso Hungry: Buttermilk Fried Chicken, Miso Paste, Honey, and Worchestershire Sauce

FA: What challenges have you had while becoming a chef?

TS: The challenges I’ve faced as a chef, is actually finding people who are willing to listen to what I have to say, rather than look at my appearance and immediately dismiss me, although what I’ve done and how I look is all my own doing, I feel as chefs and hospitality workers.

We should not judge how others look as a reflection of how they work.

FA: What is your favorite food?

TS: My favourite food is just a good steak, preferably eye fillet or scotch fillet, cooked medium rare with pepper sauce.

FA: What are some of your favorite places to eat out, and dishes from there?

TS: Some of my favourite places to eat are wagaya Japanese restaurant, and I always get their salt based ramen. And greaser bar,  I love their fried chicken

FA: What do you do when you’re out of the kitchen (with what free time you get ) ?

TS: In my free time I like to get tattooed (obviously)
Go out to eat, as well as see movies and sample new beers I haven’t tried

FA: If you could work in any other industry (besides hospitality) which would it be?

TS: If I could work in any other industry I would love to be a tattooist or a body piercer and just leave my own artist impression on people in a similar way that my art in food is interpreted.

FA: What food trends do you see emerging in the future?

TS: I’ve noticed smoked meats and foods and the whole American/Texan style of food becoming much more popular, we will see where that leads us

FA: Any funny moments in your chef life, you’d like to share?

TS: Funny moments in my career, I once had a race to cut fresh squid tubes with my head chef amir, which I won because the other apprentice was sneakily taking squid from my pile to cut and putting it into Amirs pile to cut.

The Wednesday Wow Burger: Double Wagyu Beef Patties, Napoli Sauce, Shaved Parmesan, Salami, and Fresh Basil

Thanks so much to Tim for doing this interview and for being such a wonderful guy, and skilled chef. You can check out his goods at Brewski in Petrie Terrace, and follow him @chef.facetats on Instagram