Dylan Chisholm, co-owner and chef, The Moray Cafe
My goal is to create original healthy food with beautiful flavours, textures and appearance ...
Dylan Chisholm is the fresh face transforming the coffee, food and overall ambience of humble New Farm gem The Moray Cafe. But he’s hardly a new addition to the kitchen. The bright young spark began his chef career at The Moray Cafe at 14, completing his three-year apprenticeship last year. Now at only 18 years of age, Dylan and his sister Stefanie have taken over the reins at The Moray Cafe, injecting their fresh perspective into the shady corner plot. The space has been refurbished, extending the bar to have more room for coffee wizardry and replacing the original dark tones with a lick of fresh white paint. Outdoor dining potential is about to be extended too, running a new line of tables along the window side. The new menu has been drawing regulars from the local surrounds and as far away as the Gold Coast, with tempting dishes like sarrasin buckwheat pancakes at breakfast and pearl barley risotto at dinner. The Weekend Edition caught up with Dylan during a busy lunch shift this week to talk market hauls and chasing dreams.
What first sparked your desire to be a chef?
I have always loved food, ever since I was a kid … I would watch my mum cook and she would let me help her. I always knew I wanted to be a chef.
You started working at The Moray Cafe at the age of 14 as part of a student-based apprenticeship …
I completed a year as part of a school-based apprenticeship, and during that time I also played basketball for the South West Metro Pirates. After I finished grade ten, I left school to become a full-time apprentice at The Moray Cafe.
What is it like to now be the owner of the same cafe where you started your career?
It’s a dream come true to own this cafe. I always spoke to my old boss about buying into it and he told me to wait for the right time and that time came in September last year.
You now own and manage The Moray Cafe with your sister Stefanie – what’s it like to run a business with your sibling?
Working with family is great. Like all families, we have our ups and downs at work, but in the end we pull through. Stefanie is a great manager she runs the front of house with a passion. As co-owners, we always talk openly about issues without having to argue.
You’ve also welcomed French chef Jeremie to the kitchen – how has this influenced the cuisine at The Moray Cafe?
Very much so! We asked Jeremie to add his touch to the menu as want all staff to be involved and have input into the cafe. This is something we encourage across the board. We also have another chef Jaswant, who is involved in the kitchen decision making as well. We are a team – there is no dictatorship in our kitchen.
You have a ‘locally sourced’ focus to the menu – can you tell us about your efforts to source local produce or products?
We source our fruit and vegetables from the Rocklea farmers markets and our meats are all free range from Brisbane butchers.
What are some local producers or industry folk that you admire?
We purchase our coffee from experienced local roaster Peter Wolff. He’s assisting us with our coffee decision making, and since we’ve started using his coffee blends, single origins and cold drip, the quality has improved greatly and we’re getting great feedback from our customers. Also our organic eggs come direct to us from the Nindigully farm gate in Darling Downs.
What’s a typical day like for you?
I wake up at 5:00 am and get ready for work. By 6:00 am I’m at the cafe and I work through till 3:00 pm. When I get home, I’ll hangout with my girlfriend and go to basketball training. Then just repeat for most of the week.
What was the last meal you ate that took your breath away?
One of our chefs Jaswant made me a Mex Plate and it was amazing – the beef was so tender and all the components came together really nicely.
If we rummaged through your market bag what would we find?
Lots of eggs, bacon, fruit, vegetables and a tonne of avocados!
What’s one foodstuff you couldn’t live without?
Italian black truffle tapenade – it takes food to a whole new level.
What’s next for The Moray Cafe?
Establishing ourselves as a solid purveyor of finely crafted specialty coffee by offering rotating blends and alternative brew methods. We are working closely with Peter Wolff of Wolff Coffee Roasters and are excited that from about September we’ll be offering a new brewing method that hasn’t yet be seen in Brisbane, so stay tuned!
What are the basic tenets of your food philosophy?
My goal is to create original healthy food with beautiful flavours, textures and appearance. Over the years my philosophy has evolved into a personal style that honours being a chef in Australia.
After a hectic shift, how do you like to unwind?
I like to come home and relax with my family, play basketball with my girl and watch a movie.
What are your essentials for a well-spent weekend?
All I need is my girl and family and it will definitely be a great weekend.
What has been your greatest achievement?
My greatest achievement would be qualifying as a chef at the age of 17. Then owning the cafe at 18.
Who inspires you?
Of course I’m inspired by my mum and dad, but my biggest inspiration is my younger brother. He has been through a lot in life – he had a brain tumour two years ago and that didn’t hold him back at all. He just kept a positive attitude through it all and that has been inspiring to me. No matter what obstacle he faced, he overcame it.
What are your words of wisdom?
If you want to be a great chef, you need to work with great chefs – and that’s exactly what I did.
FAVOURITE WEEKEND SPOT TO:
Perk up … Dandelion and Driftwood, Hendra.
Relax … New Farm Park, New Farm.
Dine … Sono, Hamilton.
Indulge … Green Beacon Brewing, Teneriffe.
Shop … Westfield Carindale.
Catch-up … Deedot Coffee House, Holland Park.
Be inspired … Watching the sun rise at Kangaroo Point.