Name:Tim Sharp
Position: Head Chef at Brewski
————————

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.

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

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.

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