Soren Lascelles: Head Chef Profile

Soren's Career in professional kitchens began with an apprenticeship at Banc under Liam Tomlin, and alongside some of the best chefs in Sydney. From here, like many of his peers at the time, he left Australia for the UK and the opportunity to work in London's Michelin starred kitchens. Soren began his time in England with a year working for David Thompson in his award winning restaurant Nahm, the first Thai restaurant in Europe to win a Michelin star.

He moved on from Nahm for the opportunity to work with fellow Aussie Brett Graham in his two-starred restaurant The Ledbury in London's Notthing Hill. Soren spent over three years here furthering his experience, developing his skills, and quickly moving up the ranks to become head pastry chef.

When his time in the Uk came to and end, Soren returned home to Australia. Back in Sydney he went to work for one of his former colleagues from Banc, Warren Turnbull, in his new venture Restaurant Assiette. Assiette quickly earned itself a reputation for high quality food at reasonable prices, receiving a number of awards including two Chef Hats from the Sydney Morning Hearld.

 

Soren has spent the last five years at Assiette, his passion, dedication and skill in the kitchen has been evident not only through the awards the restaurant has won, but also through his own personal achievements. In 2010 he won the title of Young Chef of the Year, in the Electrolux Taste for Excellence awards. In the same year he won Chef of the Year in the Food Service Australia National Championships.

So far, 2011 has also been a very successul year for Soren. He was awarded the Acqua Panna People's Choice award for Best Dish at the San Pellegrino Cooking Cup in Venice, Italy. A competition in which, representing Australia, he was placed 3rd in the world. He also came 2nd in the Food Service Australia National Championships, narrowly missing out on winning the competition for the second year running.

At 31, Soren still has a long career ahead of him and is certainly a chef to expect exciting things from in the future.