Ty Bellingham

Food epiphany? When I came to work with David Thompson at Sailor's Thai 10 years ago, I just fell in love with Thai food.

Kitchen Hero? David Thompson - he was the first Westerner to go to Thailand and study Thai food.

First job in food? Ocean Foods in Drummoyne who say they have the "best fish and chips in the universe." I was 14 and underage so I lied in the interview. When the owner found out he took me aside and shook my hand.

Favourite ingredient? South East Asian ingredients: Chilli, lemongrass, galangal and fish sauce. When I first tasted fish sauce I thought it was hideous, but now I respect it because it seasons food in a way that is very different to salt or soy sauce.

Most overrated ingredient? In Australia, western broccoli, cauliflower and carrot are too often used to bulk out Thai dishes.

Favourite Sydney supplier? Asian Sunrise Produce run by a Thai guy called Fiat. In the last five years there has been a lack of growers of Asian ingredients. In the 90s it was all about Thai and now it's about French bistros. Food changes like fashion and Fiat grows what we need.

Favourite Sydney cheap eat? Dolcetta Café Providore in Potts Point - it's a good breakfast spot.

Food you can't/won't eat? I believe it's my job as a chef to eat all food at least once.

Indispensable kitchen tool? My kitchen hand, my knives and a mortar and pestle.

Most memorable meal? Yoshii - I took my wife there when we first met. It's an amazing sushi bar and I have a lot of respect for Yoshii. I take my hat off to the experience. Yoshii pulled out his knife collection and showed me his $5,000 sushi samurai sword that he uses to pick out tuna. He uses it once a day and slices his own tuna at the Fish Market and then puts it away.

Best food tip for Sydney diners? Have the degustation. The chef puts together a menu, a sommelier matches wine with the food and it takes you on a journey.

Advice to the home cook? Prepare everything before you start cooking and make sure you have a sharp knife.

Five ingredients that can conquer the world? Garlic, onion and chilli are the basis of all Thai food; fish sauce and freshly-made coconut cream.

Last supper? If I was on Death Row, I'd want Yoshii to make my last supper.

Home cooking? I eat my wife's Italian cooking and otherwise simple food. I don't cook Thai at home.

Weirdest thing you've ever eaten? Sea urchins are pretty confronting. They're very fishy and look like brains.

Plates... I love different styles of crockery and plates from around the world.

Waiters... Are ambassadors for my food. I expect them to have passion. Once upon a time it was an actors' career, but a good waiter is as fine as the chef.

Sommeliers... Thai food is matched well with wine like fruity Rieslings and beer - sommeliers are not so crucial. But a good sommelier has a refined palate and nose that is as good as the chef.

Kitchenhands... Are the unsung heroes of any kitchen. If you find a good kitchenhand look after him. I've had mine for four years and I don't tell him to do one thing during the day. He's like one of my chefs, only he doesn't get paid as much. I could not live without my kitchenhands and if mine were to leave I'd be distraught.

Customers... I wouldn't have a job without them.

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