SuuChef

SuuChef Cooking because therapy is expensive!! Chef de partie: Flaminia⛴️🩵🎩🎩

Hi this is Chef Suu,From a very young age, I loved creating, making and feeding people and getting good feedback.My love...
27/09/2026

Hi this is Chef Suu,

From a very young age, I loved creating, making and feeding people and getting good feedback.

My love for this profession started at a very young age but the dream got real during COVID, when I opened a small online food page called “Treatly.” What began as a simple idea slowly became a dream.

My father always encouraged me to follow this path. He once told me, “Food is something people will always need, and this profession will give you opportunities all over the world.” Those words stayed with me.

I came to Australia to study Culinary Management at William Angliss, worked in different kitchens and cuisines, and faced many difficult days along the way. But every struggle taught me something, every mistake made me stronger, and every experience brought me closer to where I am today.

Today, I’m grateful to be part of a wonderful team and a company that values its people. I know I still have a long way to go, but when I look back, I realise how far I’ve already come.

And this dream? It’s still growing. Because in this industry, there is no finish line: only more to learn, more to create, and more to become.

On today’s episode, Suu chef was asked to make the same dish in a modern & traditional way! Sous-Vide Barramundi with Cr...
20/08/2026

On today’s episode, Suu chef was asked to make the same dish in a modern & traditional way!

Sous-Vide Barramundi with Crispy Skin, Cauliflower Purée, Pickled Cucumber & Herb Oil

Pan-Fried Barramundi with Lemon Butter, Roast Potato & Seasonal Vegetables

Suu chef killed it as always 🔝🥇

04/08/2026

আমি কেন আর কিভাবে এই কাজ করি⁉️💭👩🏻‍🍳

24/06/2026

Take the risk because, YOLO🩵🦋

Recording myself while working is a big challenge because I absolutely hate to put my focus on anything else while I work🤷🏻‍♀️😭

22/06/2026

A dayy doing pastry..

A less effort non aesthetic video

31/05/2026

I tried answering few questions🫶🏻

Chef De Partie: Flaminia⛴️💙When I saw this picture, the first thought that came to my mind was: how did I not even reali...
07/05/2026

Chef De Partie: Flaminia⛴️💙

When I saw this picture, the first thought that came to my mind was: how did I not even realize someone took it? And I think that perfectly explains what it feels like to work in the kitchen with real passion. You become so locked in, so focused, that the outside world disappears. It’s just you, the elements around you, the pressure, the rhythm, and the final result you’re chasing. Every second is about doing better than you did yesterday.

As I’m writing this right now, I genuinely feel sick thinking about how busy tomorrow is going to be all over again. I’m mentally drained, physically exhausted, and every part of my body hurts. Cuts on my hands, bruises I don’t even remember getting, sore feet, sleepless nights, it all becomes part of the routine. But somehow, what keeps pushing me forward is the passion I have for this profession. The dream of doing something big one day. The obsession with constantly improving, learning, and becoming better than I was before.

There are days when I want a break. A really long break. Days where I feel like I have nothing left in me. But deep down, I know I wouldn’t last long away from this life, because no matter how exhausted or stressed this industry makes me, the kitchen is still the one place I always crave to come back to.

As weird as it sounds, it’s both my biggest stress and my escape from reality at the same time. It drains me, but it also heals me. It tests me in every possible way, yet somehow it feels like therapy. There’s something beautiful about the chaos, the adrenaline, the noise, the pressure, and the satisfaction of making it through another service.
There have been countless moments of breaking down in the freezer, taking a few deep breaths, wiping my face, and walking back out like nothing happened. Moments where I questioned myself, my limits, and whether I could keep going. But through every challenge, every setback, every exhausting shift, I stayed. I kept showing up.

And maybe that’s the beauty of this profession, no matter how many times it breaks you down, it somehow builds you back stronger. The exhaustion fades, the cuts heal, the bruises disappear, but the passion stays. And at the end of every tough service, every stressful day, and every sleepless night, there’s still a part of me that looks forward to doing it all over again. Because this isn’t just something I do, it’s something I love with every part of me. And no matter how hard it gets, I know this is where I’m meant to be.

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Wiley Park
Sydney, NSW
2195

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