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[title]Award-winning chef Hugh Allen may be best known for helming the kitchen at renowned Melbourne fine diner Vue de Monde, but he still makes time for other things. Well, five per cent of his time, at least.
“Ninety five per cent of my work is spent at Vue de Monde, with the occasional fun side project," admits Allen. “Recently, I collaborated with Crumpler to design a knife bag, which was a great creative experience.”
The young chef also reveals he’s been trying to work on his athleticism. “I play in a chef tennis club, which we all take very competitively!”
As is the case with perhaps the most creative types – and those with the courage to lead the charge in a busy, famous kitchen like Vue de Monde's – there’s a quiet intensity to Allen. He hasn't even turned 30 yet, after all, and he's already achieved so much.
But this ambition seems to spring more from a sincere passion for collaboration than anything else. Allen shares that he's inspired by the richness of Australian culture and its talent, “whether that be through its ingredients, artists, ceramicists, winemakers and more”.
These elements are woven seamlessly into the Vue experience, born from Allen's joy in spotlighting others.
“I believe we have a unique country that should be celebrated more on an international scale,” says Allen. “I want Melbourne to be seen as one of the world’s great food cities.”
But perhaps most refreshing about Allen is that he’s interested in talking about the workplace experience for young hospitality workers. After all, that’s the seed from where it all begins.
“I want to see more young people pursuing careers in hospitality and recognising it as an amazing industry to be part of. However, work needs to be done by its leaders now and we can all do more. Probably an unpopular opinion, but certain practices should be a thing of the past. For example, the nightly 'knock-off' drink.”
While Allen admits this opinion could be unpopular, his argument that hanging back and drinking can create “an unprofessional environment where lines blur” isn’t wrong. A recent survey of hospitality workers from Monash University suggests that young staff could be better protected when it comes to alcohol-associated harm, peer pressure and culture in professional environments.
“I also hope to see more women entering the industry,” reveals Allen. “Ever since I’ve been a chef, the gender split has been around 80 per cent to 20 per cent. We need to find a way to make it an industry they want to be part of and feel that there's longevity in it.”
But while there’s work to be done on the part of restaurateurs and hospitality managers, Allen isn’t afraid to share his opinions on how diners can help improve the industry, too.
“Supporting local businesses and producers is crucial,” he shares. “And support businesses practising sustainability in their daily operations – whether it’s through waste management, ingredient sourcing, or reducing their carbon footprint. Dining out has a huge trickle-down effect; it's not just restaurants that are hurting, but also farmers, bakers, producers and so on.”
There’s no doubt that Vue de Monde is enjoying a burst of new life right now, thanks in part to Allen’s passionate leadership philosophy. But Allen is vulnerable enough to own up to being just like the rest of us mere mortals, at least when it comes to one important concern: the legacy each of us leaves.
“I often think about how I want to be remembered and the impact I have on my industry,” Allen reveals. “Despite the many amazing aspects of working in hospitality, there is still a long way to go to create a best-in-class workplace.”