Abhi Dey has taken the traditional elements of his family's cooking and fused it with modern culinary skill and creativity.
Abhi Dey grew up in Calcutta, where food was at the heart of everything. His family was deeply rooted in tradition, and every meal was treated with care.
Dey was always fascinated by how ingredients came together, even smaller details like how a pinch of spice could change an entire dish. Watching his parents cook inspired him to take up cooking as a career, sparking a lifelong love affair. He decided to pursue formal training in the culinary arts at the age of 17 while working at an Italian restaurant.
Later that year, he enrolled in a programme that opened doors to international cuisines and professional kitchens. He is now the Executive Chef for Destination Pentridge.
Travelling and working with chefs from all over the world solidified his love for cooking. Each experience taught him something new, not just techniques but also the cultural significance and stories behind dishes.
“Being a chef for me isn’t just about preparing food; it's about creating experiences that connect people. I believe food has the power to tell a story, evoke emotions, and even bridge cultural gaps,” said Dey.
Chef Matt Orlando at Restaurant Amass has been a prominent culinary inspiration for Dey. His commitment to sustainability and use of locally sourced ingredients have reflected a deep respect for nature and the environment. Dey described the chance to work with Orlando as a life-changing experience.
Dey said economic volatility and rising costs of produce and ingredients will be real challenges in the future. This goes hand in hand with the challenges of inflation, labour shortages, and interest rate changes.
A career highlight for Dey has been the opportunity to work in eight different countries, where he not only learnt a new culture and way of life but also immersed himself in traditional cuisines. He also said that being nominated for S. Pellegrino Young Chef of the Year in 2019 and winning the S. Pelligrino Fine Dining Lover’s Food for Thought Award in 2020 were proud accomplishments.
Looking ahead to 2025, Dey has been closely watching Nordic Zero waste and sustainable produce. He said that with research around algae and space-grown crops advancing, there will soon be produce derived from extreme environments that will become more mainstream.
Beyond 2025, Dey would like to eventually open a restaurant of his own one day. He said that it was always important to stay humble but still vocal about what he’s passionate about.
“The real key to being successful is to strive always to do your very best.”
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