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When you are the daughter of hardworking Vietnamese parents, the last thing you want to do is disappoint them. Hueman Lam’s mum and dad worked multiple jobs to educate their children. Their garden was full of Asian herbs and exotic fruit trees – all the ingredients that unbelievably were once unavailable at your local supermarket.
Much to her parent’s dismay, she ditched a Law/Commerce degree to take up an apprenticeship in the kitchen of the Parmelia Hilton Perth. Her boss recognised her passion for cooking and took her on as a 25-year-old apprentice. Her first love was desserts, and considered the life of a pastry chef. She would have worked for free so great was her passion.
Today, Hueman is Executive Chef at the Hilton Brisbane’s Vintaged Bar+Grill. She runs a kitchen where collaboration and co-operation come before competition. Her team compete with each other but only to bring the best to the plate. She encourages her staff to always look for ways to go above and beyond the menu.
Vintaged Bar+Grill is an ideal date restaurant. The private dining room and the 5.5m Wine table in the Wine Room both offer different ways to indulge in the many delights that the kitchen produces 3 times a day, 7 days a week. The full Chef’s Table experience allows up to nine people to be part of the theatre of the restaurant.
Hueman has taken a considered approach to the Vintaged Bar+Grill menu – expanding the offerings to include more cuts of beef, more share plates as well as mixed grills of seafood or meat. Menu descriptions are simple but the provenance of all the protein is detailed. She wants to source the best locally and Queensland’s Hervey Bay scallops, Mooloolaba king prawns Woombye Cheese are at the top of the list.
Since moving to Brisbane, Chef has spent a lot of time at the many Farmers Markets and the seemingly endless calendar of festivals and events where food is an important part of each celebration.
Presentation is paramount but never at the expense of the flavours and textures on the plate. She hopes that the kitchen’s heart and soul will be evident on every plate.
Next week as part of Brisbane’s Good Food Month, Hueman and her team, including Chef de Cuisine Dario Fiorino will showcase the bounty of Queensland at The Agrarian Table. On July 24 you can graze on the best of South East Queensland produce. Some of the suppliers including local farmers, growers and fishermen will also be at this special event. During the three-course dinner, diners can graze on many tastes and flavours including Kingaroy Porchetta, a juicy Southern Darling Downs tomahawk and a seafood mixed grill from the Sunshine Coast.