Eric Kwek never thought he would become a chef, but an accidental encounter turned into an unfounded passion for food.
Executive Chef Eric Kwek discovered his passion for cooking whilst backpacking throughout New Zealand. Born in Singapore and raised in a Peranakan household, food took centre stage in his life from a young age.
Kwek originally went to college to study computer programming, with the career goal to become a game developer. He soon realised that this wasn’t his passion, and instead enlisted in the Army for National Service. After his stint in the military ended, Kwek’s travels led him to discover his passion for cooking, and upon moving back to Singapore and woking in a few restaurants, he enrolled in a culinary school from which he has pursued a career as a chef ever since.
In 2010, he won a competition sponsored by Meat & Livestock Australia, which earned him the opportunity to further his butchery skills in Australia. He has now been in Australia for 14 years, having worked in kitchens across Victoria, including Circa in the Prince, Cantina, and Newmarket Hotel, and joined the opening team of Chef David Thompson’s flagship Long Chim at Crown Hotel. He now happily leads the kitchen team at Melbourne’s Rendezvous Hotel.
Chef Anthony Bourdain remains a key inspiration for Kwek.
“He was proof that cooking didn't have to be polished and perfected to taste good. A lot about being a chef is hard work, grit and creativity that comes from struggle, not just skill. He showed me that food could tell a story, often one that's a little rough around the edges,” he said.
Kwek has recently introduced new additions to the kitchen, which have been influenced by industry innovation and menu trends. Although smoking isn't a new technique, he said the new electric cabinet smoker has really enhanced his dishes on the menu at Mr Tompkins. Having a temperature-controlled environment has given him perfectly smoked soft poached eggs, smoked pickled sardines and five kilograms of smoked chicken, all at the same time.
Kwek was also of the opinion that inflation and the rising cost of ingredients, utilities and real estate had pushed up operational expenses, which has made it harder for businesses to remain profitable while keeping prices reasonable for diners.
A key highlight in his career thus far has been when he worked with Chef Jonas Lundgren and Andre Chiang during his early career. He also led the kitchen team at Trawool Estate’s Wild Water and Turbine to take home Regional Hotel Restaurant of the Year at the Victorian Accommodation Awards for Excellence.
Kwek enjoys staying up to date with the latest trends, especially those that align with his style of cooking.
“I am interested in cooking on open fire or using primitive techniques. In my own time, I have been working through open-fire cooking techniques from different cultures including the Filipino Lechon, Indonesian Babi Guiling, Argentina Al Asado, Hawaiian Kalua, and Middle Eastern Gyros.”
In the future, Kwek said he hoped to work with TFE hotels to open new hotels, restaurants and work with many different cuisines.
He said it was important for younger chefs to not be too eager to rush through the ranks, especially when aiming for a kitchen management role.
“Each position in the kitchen is a fundamental pillar for your cooking career - whether it's apprenticing as a baker or washing the dishes,” said Eric Kwek.
“I’ve worked in many positions, and I can tell you, when you’re eventually looking at blueprints for kitchen design, figuring out how far a shelf should extend over a prep bench, or assessing where an oven door should open during a busy flow of service, every bit of hands-on experience will become invaluable. These details make a difference in running an efficient kitchen, and your time in each position will give you a sharper, more practical understanding of what’s necessary.”
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