Season 2 - Episode 5 - Chef Troy Payne aka - TROTSKIE
Send us a textChef Troy Payne has been in kitchens since the start of his teenage years, so you could say he's been around the kitchen block!Originally from Melbourne, Australia, who some people call the culinary capital down under, this was the place that would light up and inspire this chef.As soon as he saw the flames, the heat, the tempers, he knew that the kitchen was the place to be, and so his journey began.He made his way into some of the best kitchens, by simply going to the backdoor...
Chef Troy Payne has been in kitchens since the start of his teenage years, so you could say he's been around the kitchen block!
Originally from Melbourne, Australia, who some people call the culinary capital down under, this was the place that would light up and inspire this chef.
As soon as he saw the flames, the heat, the tempers, he knew that the kitchen was the place to be, and so his journey began.
He made his way into some of the best kitchens, by simply going to the backdoor, speaking directly to the chef himself and just asking for work, this was all about determination and passion to be at the very heartbeat of the ever expanding aussie culinary scene.
After working for some big names, Troy landed in the famous kitchens of the legendary Greg Malouf.
http://gregmalouf.com
Working for one of Australia's all time most influential chefs was never going to be easy, however, as any chef with a pure lions heart for learning and wanting to become the best, what do you do? You put in the blood, sweat, and tears to be able to have the invisible badge of honour that so many cooks have today.
Troy worked for Greg for quite some time, to the point that he now calls him, his kitchen dad, they were re-united in Dubai, when they opened acclaimed restaurant Zahira.
A few years down the line, Chef Troy is about to embark on his latest venture - The Pangolin.
http://thepangolindubai.com
This is a project that has been in developed over 3 years, everything has been has been carefully sourced from the decor, to the local produce, the devil is in the details.
It is literally about to open, the excitement is the air, the team are fully engaged, food is being cooked, but let's not forget, all of this was happening during a pandemic.
Troy has a lot to teach, not just his team, but his peers, the knowledge, the recipes,the technical aspects of being a chef, there are so many intricacies, he is not the type of person to keep information to himself, he empowers you by sharing all of the amazing knowledge that he has accumulated over the years.
He is also involved with the Research and Development for the Dubai Chefs Collective, in order to share ideas, recipes, and to form a database of old and new trends.
https://www.dubaichefscollective.com
There is a huge amount to learn from Troy, who is without a doubt a true rock 'n rolla!
To see the type of dishes and all of his experiments, give him a follow, and if you're very lucky, you may see him dancing on his Instastories from time to time!
https://www.instagram.com/trotskie
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