Sashi grew up with a strong sense of family and duty. Born in Singapore as the eldest of seven children, Sashi was introduced to food at a young age through his mother’s café. His strongest memories are of his aunties and mother cooking meals for the growing family.
Sashi’s commitment to food has grown since moving to Australia in 2011 as he began replicating the Indian, Malaysian and Chinese cooking of his youth.
Based in the Star Unit of the Singapore Police Force for nearly a decade, Sashi was highly trained in special tactics and rescue operations. Working in counter terrorism, kidnappings and high-profile protection in the riot police, he enjoyed being both physically and mentally strong.
It is this strength and stamina that Sashi took into the MasterChef Australia kitchen in 2018 where he became known as a king of flavour. Sashi made history being the first contestant in ten seasons to win two immunity pins, and he was ultimately crowned the winner after securing the biggest margin and highest score ever seen in a Grand Finale.
Sashi Cheliah
The MasterChef Australia win has help kickstart Sashi’s food dream to open an Asian inspired restaurant “GajaBySashi” in Adelaide. Sashi also runs pop-up restaurant around Australia and overseas. Recently Sashi launched his own Chef meal kit for his fans that is available nationwide in Australia.
Before winning MasterChef Australia, Sashi worked in the Justice Department in Melbourne and as a Prison Officer in a women’s prison in South Australia. He wants to continue this important work by providing assistance, rehabilitation and opportunities to ex-prisoners to obtain employment in the food industry.
Outside of the kitchen Sashi loves to keep fit. He participates in Tough Mudder and Spartan adventure races and enjoys competing in marathons.
1. What is your philosophy when it comes to food?
As what our ancestors have said ‘food is medicine’, there is a reason why an ingredient is added to a dish and having food in moderate amount is important to your body.
2. Name your most Favorite dish on the menu? And why?
Lychee Duck, it was created my me for a challenge during my Masterchef journey. The unique flavours from lychee gives an additional lift to the dish.
3. Main considerations when it comes to choosing your ingredients?
Seasonal ingredients and aromatic herbs needs to be fresh.
4. How do you see the growing demands for sustainable produce affecting the food world?
Since the awareness about sustainable produce are growing, the demand has also grown and that has caused an increase prices. Unless the production of sustainable produce increases this will caused a great financial impact on business owner and end users.
5. If you weren’t a chef, or in the food business, what would you be?
I would be still working in Law enforcement.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I met my wife in a BBQ which changed my life.
7. What do you enjoy most about being a chef?
When I cook delicious food for family, friends and customers, the appreciations that receive gives great satisfaction.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Continue learning
9. If you had a choice of anything for your last meal, what would you choose to have?
A good plate of Lamb Biryani.
10. Do you have any tips for budding chefs or restaurateurs?
Be true to yourself, build an identity for yourself and your creation