Plume Restaurant is a must-visit destination in the heart of Matakana, nestled in the beautiful countryside among blossoming vineyards and olive groves. We talked to the chef behind the delicious creations listed on the Plume menu.Award-winning chef, Atesh Ram, comes from a background of diverse experience, beginning in his mother’s kitchen as a child, then in various kitchens in Fiji before his career blossomed in New Zealand.
When did you realise you wanted to work in the industry, and what sparked your interest to become a chef?
Growing up, I used to help my mother cook for the family. That was when I knew what I wanted to do with my life, to become a chef! I also had very good guidance from a chef that I worked for, and his advice is still at the top of my mind today.
When did you start in the culinary industry?
When I was 16.
What are your favourite cuisines?
What is your greatest achievement to date?
Managing the growing and ever-changing Plume Restaurant Kitchen, Plume Café Kitchen and Plume Bakery in Matakana. It is currently undergoing a tremendous growth.
What advice would you give to aspiring chefs?
Work hard, love what you do, clean as you go, and above all, take care of all your customers, no matter how demanding they are!
How would you describe the food you create at Plume restaurant?
Delicious flavours, with a bit of fusion.
What’s inspiring you right now?
Asian-inspired cuisine, with Plume’s own unique touches.
Where are some of your favourite underrated gems to eat in Auckland?
Plume keeps me so busy, that I hardly ever have the time to go into Auckland these days, even though management is always very encouraging. But, I would definitely have to say the wife’s cooking at home!
What are you favourite dishes on the menu at the moment?
On the current menu, I would say tuna tataki, and the duck breast. We have a new menu since 18 May – come and try it out!
What do you like to do on days off?
Fishing, tinkering with the boat, and spending time with my family.