Get to know Dylan Gooding - Chef de Partie at Meletos

From a very young age, Meletos Chef de Partie Dylan Gooding knew he wanted to be a chef. After a trip to Lincoln College Kitchen at the prestigious Oxford University with his Uncle, Jim Murden, 10 year old Dylan knew that the banter & environment of a kitchen was exactly where he wanted to be. 

From that point on, the path was clear and, at just 14, Dylan landed his first job as a poultry butcher at Lenard’s Chicken, whilst studying hospitality at school. Dylan went on to study Commercial Cookery at William Angliss before being taken on as an apprentice at Melbourne institution, Stokehouse St Kilda and, well, the rest is history.

When asked how being a chef shaped his life, he said “having always wanted to be a chef, it’s what I have always pushed for”. We think it’s safe to say, you’ll find Dylan in the kitchen for many years to come!

We joined Dylan for his afternoon coffee and chatted more about food, life, and a few favourite kitchen tips.

Your favourite ingredient, why and how would you use it

If I had to choose it would have to be coffee. It can be used in sweet and savoury, adds immense depth to sauces and it also helps with the hours we work. My dad always adds espresso to his Chilli con carne, and I’ve run with the idea ever since.

The ingredient that turns you off the most, why

CHICKEN, after working as a poultry butcher I’m happy to not eat chicken anymore.

What’s the strangest thing you’ve ever eaten?

Balut (Don’t look it up…)

What is your favourite thing to do when you’re not cooking?

Either a quiet game of chess or a “Spirited” motorcycle ride through the valley.

Please give us a cooking tip that people might not know…

Tinned fish. Don’t be put off by tinned sardines or mackerel. It is perfectly suited in tomato-based sauces, on toast, flaked over a salad, or sometimes straight out the tin, just to name a few. So much flavour and the quality is surprisingly high in most brands.

Favourite book? 

At the moment I’m really enjoying a short philosophy of birds by Philippe J. Dubois and Elise Rousseau. 

What's your go-to meal to cook at home when you're entertaining?

My partner would tell you it’s whatever she feels like eating.  Whether it be a Mexican night or homemade pizzas, I personally hate being the person to pick what we are eating and I’m normally happy to cook anything.

Favourite band at the moment?

Songs: Ohia

Most under-appreciated ingredient home chefs often overlook? 

Definity pepper, there’s a huge number of varieties that can all be used in different ways. Whether fresh, dried, or preserved, they all have a lot to offer your food.

You're on death row, what's your last meal and what do you wash it down with?

Sichuan cold noodles and chilled Sake

And finally, a piece of advice for young up-and-coming chefs?

Don’t take life advice from the chefs, read a book instead.

Come and say hey to Dylan and the rest of the team at Meletos by booking via the button below