Biography
Chef Ashraf Saleh, grew up in the Middle East, beginning his career as a chef in the late 1970s at the Sheraton Hotel in Saudi Arabia. In the early 80's, Ashraf embarked on a journey through Paris, London and Sweden in a quest to further refine his culinary expertise. In 1988, he brought his wealth of experience to the ANA hotel on the Gold Coast, where he continued to perfect his savoury flair.
From 1990 to 2002, Ashraf assumed the Head Chef position at some of Sydney's top and most awarded winning restaurants, including Criterion, CMC and Cadmus. In 2002, Ashraf relocated to the Lower North Shore where he was appointed Head Chef at the Point Blue Restaurant at McMahon's Point. During his 4 years at Point Blue, he established a solid reputation as on of the North Shore's finest chefs , offering innovative feasts with an international flavour. During this time, he became a favourite amongst television personalities from Channel 9, ABC and Channel 7, who often frequented his restaurant.
After Point Blue, Ashraf started working and Ensemble Theater in 2006. 2010 Ashraf moved to the Food at SBS. His passion is to innovate with new flavours, east-meets-wests. It was Ashraf's degustation experiences that were particularly praised by both customers and critics. A few more places the chef has worked at are St Honore Bakery, The Porch and he has has taught a culinary cooking class at North Sydney.
From 1990 to 2002, Ashraf assumed the Head Chef position at some of Sydney's top and most awarded winning restaurants, including Criterion, CMC and Cadmus. In 2002, Ashraf relocated to the Lower North Shore where he was appointed Head Chef at the Point Blue Restaurant at McMahon's Point. During his 4 years at Point Blue, he established a solid reputation as on of the North Shore's finest chefs , offering innovative feasts with an international flavour. During this time, he became a favourite amongst television personalities from Channel 9, ABC and Channel 7, who often frequented his restaurant.
After Point Blue, Ashraf started working and Ensemble Theater in 2006. 2010 Ashraf moved to the Food at SBS. His passion is to innovate with new flavours, east-meets-wests. It was Ashraf's degustation experiences that were particularly praised by both customers and critics. A few more places the chef has worked at are St Honore Bakery, The Porch and he has has taught a culinary cooking class at North Sydney.