Hi, I’m Asiya Itote
After sharpening my knives in the busy kitchens of Australia’s restaurants, I embarked on a global adventure that took me from the markets of Indonesia’s outlying archipelagos to the boiling pots of a Rishikesh yoga school’s bustling kitchen.
I arrived in Hawai’i with a fired up passion for cooking and continued learning from some of the islands’ best. Since then, my cooking adventures have taken me into the homes of celebrity clients as an executive chef as well as embarking on a 40-day research vessel expedition to Guam as head chef, cooking for a crew of 25. Through it all, my passion for food as more than nourishment is what propels me. As a third-culture kid, I see food as a cultural glue – an opportunity to start conversations and bring people together.
The flavours I love most are from cuisine styles that embrace the power of food as this centre point for connection, celebration and enjoyment – Italian, Mexican, South-East Asian, Indian and Sri Lankan are just a few.
Menu Inspiration
My greatest inspiration for any menu is always the desire to provide the joy of experiencing another culture. When putting together my menus, I imagine walking the markets of Eastern Indonesia or sampling the fresh vegetable and local fair of the streets of Oaxaca. Bringing those experiences into others’ homes and lives is what I look forward to the most. So when I think of menus, I think, ‘what is it that I can bring to the plate to-day that someone may not have experienced?’ or even the opportunity to help someone re-live their own experiences of a culture they know.
The desire to create culturally diverse and inspired meals goes hand in hand with the drive to provide fresh, vibrant and nourishing meals that leave those I cook for with lasting memories, as well as a newfound passion for exploring the world of food even further.
