Owner and Chef Tam

History

I was born in 1969 in Hanoi, grew up immersed in a family with a deep culinary heritage. My mother, who cooked for local restaurants, inspired my love for food from an early age. Dreaming of becoming a professional chef, I pursued this passion and in 1993, I graduated from the Hospitality University in Vietnam, specializing in culinary arts.

Throughout my career, I’ve had the privilege to work at prestigious establishments in Hanoi such as Sofitel Hanoi, Hilton Hanoi, Cathay Pacific Air Catering, and Noi Bai Airport. I’ve also gained valuable experience abroad, including at the Espy Hotel in Brighton, Australia.

My career has been driven by a relentless passion for cooking and providing exceptional culinary experiences to customers.

Over the years, I’ve created numerous recipes inspired by global cuisines, sharing beloved Vietnamese dishes like spring rolls, pho, and Hanoi fish cakes with a broader audience.

After two decades as a chef in Brighton, with notable roles at the Esplanade Hotel, Metro Hotel, Brighton Life Surfing Club, Football Club, and Bowling Club, I find immense joy in serving my customers with love and dedication.

My ultimate goal is to enrich the community with delicious, heartfelt dishes that leave a lasting impression.

How would you define the ‘Chef Tam’ style?

I would define my cooking style at The Rocks Restaurant as a unique spin on Vietnamese-Australian Fusion. The main goal is to ensure every customer has an exceptional dining experience with a diverse array of cuisines that include Asian and Australian flavours.

What is your feature flavour these days?

The signature flavours of The Rocks Restaurant is inspired by the vibrant flavours of Hanoi.

The dishes are crafted using a variety of herbs and spices such as coriander, spring onions, basil, galangal, ginger, kaffir lime, cardamom, star anise, coriander seeds, laksa mint, turmeric, fish sauce, and fermented shrimp paste. These flavours are the basis of the many dishes, especially the seasonal specials.

What is an ingredient Chef Tam can’t live without?

Fish sauce because it is pairs perfectly with steamed rice.

What are you obsessive-compulsive about?

Every dish from The Rocks Restaurant has a touch of fish sauce, a plethora of fragrant herbs and most importantly passion and love for food and cooking.

What is your greatest culinary influence?

As a chef, my greatest joy comes from bringing diverse dishes to the community and delivering outstanding customer service.

I have had the pleasure of meeting many wonderful people throughout my career, which has enriched my life immensely. This job has allowed me to connect with people from all walks of life.

Moreover, my children witness my passion for my career, see the challenges and successes I have achieved, and draw inspiration from it.

What is your signature dish?

Ha Noi Spring Rolls with Traditional Dipping Sauce

In Vietnamese: Nem Hà Nội với Nước Mắm Chấm

What makes these spring rolls extraordinary is the unique rice paper used for the wrapper, sourced from a village in Northern Vietnam.

This special rice paper is renowned for super thin and delicate texture which makes it quite difficult to produce it whilst maintaining its shape—a craft mastered by no one else in the world.

What is your most ‘eyebrow-raising’ menu item?

Crispy Softshell Crab

The batter is light and airy, creating a crisp outer shell which is not oily at all. The crab meat is juicy and flavourful. I make the seasoning blend myself, sauteed with fried shallots, it creates the signature The Rocks Restaurant flavour our regulars know and love.

What can diners expect when they eat at your restaurant and what makes the experience special?

The Rocks restaurant aspires to be a place where families and friends come together to enjoy delicious food and stunning natural views. The menu offers a diverse range of culinary delights, ensuring there is something for everyone. The dining experience is elevated by our commitment to exceptional customer service, fresh ingredients, and meticulously crafted dishes. The magic truly happens during sunset, when the sky is painted with hues of orange and pink. Imagine holding a refreshing cocktail, surrounded by your loved ones, and taking in the breathtaking scenery. This is what makes dining at The Rocks a uniquely special experience.

What is your go-to meal at home when you don’t feel like cooking?

I think that I was born in this world to cook. It has always been my passion, especially when it comes to preparing meals for my loved ones—I feel it’s my true calling. The kitchen is where I find endless inspiration, constantly exploring new recipes and flavours without ever feeling bored.

Tell us something no one knows about you?

Recently, I’ve been contemplating a new endeavor. I’m eager to share my love for cooking by volunteering to teach culinary skills. My dream is to work with schools and organizations, helping individuals with disabilities discover the joy of cooking.

Additionally, I want to mentor those who aspire to become chefs or simply have a deep interest in the culinary arts, both locally in Australia and internationally.

Where do you see yourself in 5 years’ time?

Looking ahead to the next five years, I envision The Rock restaurant becoming a well-known establishment celebrated for its warm hospitality and diverse menu offerings.

My ultimate goal is to perfect my cooking skills and create dishes that bring happiness to everyone who visits. I aim for The Rock to not only serve exceptional food but also to be a cherished gathering place, like a second family to the Marino community and beyond.