Ram Sharma, Executive Chef, Canberra Labor Club. Photo: Canberra Labor Club.
Who are you?
My name is Ram Sharma, and I am the executive chef at the Belconnen Labor Club.
Tell me about your role at the Canberra Labor Club
I look after two venues up here: the Mercure Hotel and the Labor Club, taking care of conferences, functions, and the bistro and cafe.
How did you get involved in your industry?
I’ve worked in kitchens for the last 22 years in so many different clubs, hotels and restaurants. It’s been my interest since I started. It’s a unique industry where you have a physical and mental side, as well as relationships with customers and staff, and you learn a lot. It’s a good situation for me because this is what I’ve wanted.
What is your favourite/must-use ingredient when you cook?
What I believe is the right amount of whatever seasoning you happen to be using makes a big difference. At the moment, in the kitchen, I’m using a lot of curries for basic masalas and Middle Eastern spices. Anything to do with spices is amazing.
What’s your current food obsession?
Because I’m doing so many things at once, running the bistro, the functions and fine dining at once, my current obsession is impressing the customers and keeping them happy so I can keep my chefs working. The busier I am, the happier I am.
The Labor Club’s menu has been crafted by Ram Sharma, a 22-year veteran of the kitchen. Photo: Canberra Labor Club.
Are there any upcoming projects you’re working on?
Yes, so we are currently making the Christmas menu. More than 300 people are already booked, and we expect around 600 guests in total. Last year we had 500, so at the moment, we are ordering food and crafting a new menu for another function venue.
Who has been the biggest influence in your career?
My biggest influence is from my former executive chef. He was an Italian chef, one of the best I’ve ever worked with, and I learned a lot from him.
What’s your morning routine?
I wake up at 6, and I have a cup of tea with my wife every morning. Then she goes to work, and I cook lunch for my kids, pack their bags, drop them off at school, and then head to work around 9. That’s the start of the workday.
What’s your favourite book?
Anything related to cooking, I am happy to read. Especially about Italian and Greek food – and any cooking show!.
What’s your go-to coffee order? And where do you get it?
Flat whites are my favourite. There’s a girl here at the club who makes amazing coffee every day, so that’s what I’m having at the moment.
When you can’t be bothered to cook for yourself, where do you go and what do you eat?
I try a few places. I go to the city, I go to Via Dolci, which is Italian. I try most of the Indian restaurants in Canberra. We like to try new places because I want to see new things in food, and I get to learn and add different things to my menu so I can make people happy.
The Labor Club serves the classics. Photo: Canberra Labor Club.
How would you describe Canberra?
Beautiful, amazing – and the best place for families and food.
What’s your advice for someone starting in their career?
I have a couple of apprentices, and I’m training them to have the right attitude. They have to be happy people and understand that there’s nothing that they can’t learn. It helps when you start liking what you do and are happy with it.
If someone had 24 hours to spend in Canberra, where should they go and what should they do?
There’s the War Memorial, there’s Parliament House, but people should really try the food. I’ve been to Melbourne and other cities. I’ve found that Canberra is a bit different and it’s unique.
People should visit different restaurants, different clubs and get a feel for the taste.
Of course, they should pop into the Labor Club in Belconnen and try out our summer menu. But Canberra is so beautiful, you can really go anywhere.
Visit Canberra Labor Club for more information on their food offerings.
