Peeling potatoes as punishment as a child might turn anyone away from the kitchen for life, but it actually inspired Adam Klause to become a chef!
Adam Klause is Head Chef at Adria Rybar and Grill in Sydney’s Cockle Bay. With this recent addition to the Nick’s Seafood group, Adam is specialising in dishes of the Adriatic Coast, from Venice to Crete, such as rotisserie-cooked meats, roasted whole fish and traditional pastas.
Where did you grow up?
“Sydney and Forster (mid north coast NSW).”
When did you realise you wanted to be a chef?
“When I was about 10 years old, my grandmother would punish me by making me peel potatoes - I loved it!”
Is there one dish you still struggle to get right?
“Hand-whipped chicken mousse.”
What does it take to be a successful chef?
“Dedication, hard work, tolerance, persistence and passion always helps.”
Worst job you have ever had?
“Woolworths night packer - stocking shelves at 2am in the morning.”
What is your signature dish?
“No signature dish as such, but my favourite dish on the menu is grilled barramundi with truffle risotto and Mediterranean caponata.”
What is unique about your restaurant?
“The churrasco (rotisserie grill).”
What is the chef serving in heaven?
“Bangers and mash I hope!”
What is the most bizarre dish you have ever tried?
“Calamari risotto - with no risotto insight!”
What is one question people are always asking you?
“’How old are you really?’”
What is your biggest food indulgence?
How do you have your coffee?
“Depends on what time of the day! In the morning, a flat white in a mug and a double espresso before the dinner service.”
What ingredient are you obsessed with right now?
“Whatever is cheaper!”
What is your best tip for home cooks?
“Keep it simple.”