Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce. Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen. Drew currently helms the kitchen at contemporary grill, Salted & Hung.
Armed with years of experience in charcuterie and grill, a lust for experimentation, and several culinary tricks both traditional and urban up his sleeves, he has handcrafted a specialty menu with a strong emphasis on meat curing for Salted & Hung. Various elements of curing and experimentation that ties back to his Italian-Australian roots can be found throughout the menu offerings.
Drew Nocente
1. What is your philosophy when it comes to food?
To treat ingredients with respect & utilize as much of each ingredient as possible.
2. Name your most Favorite dish on the menu? And why?
Iberico Collar, apple & nuts, the meat has a awesome balance of meat and fats which is incredible to cook with.
3. Main considerations when it comes to choosing your ingredients?
I need to know where it comes from , which farm, how the produce is treated. All our meat comes from Australia farms that I know & we work closely with the people running them.
4. How do you see the growing demands for sustainable produce affecting the food world?
Sustainability is very important for chefs to look at what they are doing with each ingredient, how to use each one to its fullest potential. At Salted & Hung, we have a very minimal waste policy as all cuts, odds and ends are being used into different aspects of the menu.
5. If you weren’t a chef, or in the food business, what would you be?
No clue! Cooking has always been a major part of my life since young.
6. Do you have a memorable food experience that impacted you as a child or young chef?
Best food memory as a young chef was going for an exclusive dinner on top of Selfridges London where Pierre Koffman was cooking his signature pig trotter.
7. What do you enjoy most about being a chef?
The most enjoyable part of being a chef would be seeing happy faces on my guests and also watching my young team grow into chefs and finding their own culinary paths.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Passion. You really have to love what you are doing and to put everything into it.
9. If you had a choice of anything for your last meal, what would you choose to have?
A full on Italian spread, antipasti, pastas, cheeses and ragu.
10. Do you have any tips for budding chefs or restaurateurs?
For young chefs take it slow, ask questions, listen & learn as much as you can. Get the basics right.
ADDRESS:
12 Purvis St, Singapore 188591
PHONE: +65 6358 3130
WEBSITE: www.saltedandhung.com.sg