Chef Saroj

Chef Saroj 👨‍🍳 Chef at Work
🔥 Grill• 🦞 seafood • 🥐 Pastry • 🍷 Wine
Classic French🇫🇷cooking with modern twist
📍Sydney
Follow my kitchen journey

01/06/2026

Koffmann’s legend, plated. Pig’s trotters stuffed with morel mushrooms & chicken mousse, cranberry jus, pickled onion & pomme purée. A dish that defined an era of French fine dining — and still stops you in your tracks. 🐷🍷

15/04/2026

From breaking down the fish 🐟
to that final pour of wine 🍷
every step matters.
Because this isn’t just cooking…
it’s a craft.

Live mud crab 🦀, sea urchin cream,Bucatini pasta, Avruga caviar
13/04/2026

Live mud crab 🦀, sea urchin cream,
Bucatini pasta, Avruga caviar

09/04/2026

Before the plate, there’s the process. Heat, pressure, repetition. This is where it all begins.

26/03/2026

Crispy pork, the French way.
Slow-cooked for tenderness, finished for that perfect golden crackle — because in a proper kitchen, texture is everything.
Simple ingredients, precise technique, and respect for the craft.
Confit pork belly, crisped to perfection, served with smooth apple purée, dressed watercress, and a refined beetroot jus.

20/03/2026

“It starts with fire… and ends with finesse.”
Coral trout, kissed by flame, finished with saffron velouté.
That’s the difference.

Hibachi-grilled coral trout with crispy skin,
ribbon artichoke, fresh karkalla & dill dressed in lemon oil,
finished with a silky saffron velouté.

13/03/2026

“Some ingredients don’t need luxury… they are the luxury.” 🦀
Mud crab is one of them.
Sweet, delicate, and powerful at the same time.
When something this good arrives in the kitchen, the chef’s job is simple:
don’t ruin it.
Just respect it, cook it right, and let the flavour tell the story.

Who here loves crab? 👇

08/03/2026

“Most people say frog legs are weird… until they taste them.
Crispy frog legs, parsley butter, garlic purée.
Think this video might change your mind?”
Would you try it or never? 🐸 let me know in the comment section below.

02/03/2026

Chicken ballontine 🐓 with pomme darphin and truffle sauce In the kitchen… every dish begins with intention.

Chicken prepared with care…
filled with a delicate mushroom mousse…
rolled, cooked slowly… perfectly tender.

Potatoes crisping… sauce reduced…
flavour building layer by layer.

Then the final moment —
the cut… the reveal… the plate.

Because this isn’t just cooking…
this is passion.”

24/02/2026

“This is what chasing a dream really looks like.”Nobody sees the hours.
The pressure.
The mistakes.
The moments you want to give up.

They only see the plate.

But behind every dish is a story —
of sacrifice, obsession, discipline… and love for the craft.

I’m not chasing perfection.
I’m chasing the feeling…
that one day, all this hard work becomes something unforgettable.

This is my journey. This is my fire. 🔥👨‍🍳

Address

2/45 Mosely Street
Strathfield, NSW
2135

Telephone

+61433864478

Website

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