FORMER Channel 10 MasterChef contestant Jay Huxley has brought his cooking skills and knowledge to Canley Vale as the new chef and operator of Hux Bistro at Richards on the Park.
Mr Huxley, who grew up in Western Sydney, came 15th in the 2011 season.
"It was pretty intense because you lived, breathed and did everything related to food for 24 hours a day," he said of being in the competition.
"What I got from it was a confirmation that being a cook was what I wanted to do as a career.
"I've always had a passion for cooking and once you have an interest in something you build on your skills.
"Eating is something you have to do every day so it's a good interest to have because you're going to utilise it every day.
"It's a pleasure making a meal and people enjoying it is a satisfying thing."
Mr Huxley, 34, enjoys working in Cabramatta.
"One of the first things I'll do before starting work is duck across the road for the pho or to the bakery for a pork roll," he said.
"It's great that those foods are so readily available to us."
Hux Bistro, opened a few weeks ago, serves quality pub food.
Mr Huxley said his aim was to source and showcase the best Australian ingredients he could get his hands on.
"I source all the meats for the restaurant as well as the vegetables," he said.
"More than 95 per cent of our ingredients are sourced in NSW.
"In Australia there is a lot of different cultures, so I have an appreciation of the different ingredients you can get here."
The signature dish is the 1.3-kilogram Bindaree vintage angus tomahawk.
"It's cooked in a water bath at 55 degrees for 1.45 hours, then finished on the grill," Mr Huxley said.
"It's best shared between two to three people."