“Dad got me an apprenticeship at a local restaurant in Wagga,” he said.

“I didn’t like it at the start, absolutely hated it, because the hours were terrible.”

But this changed as he grew to understand and accept the life of a chef.

“You always learn, there’s always something new, there’s always experiences and you always meet cool people,” he said.

Now the head chef of Albury’s Adore on dean, Chan grew up in Wagga in a family of restaurant owners on his father’s side.

As well as his home town, he has worked in Melbourne, Beechworth, Canada and Albury.

His resume includes stints at Gordon Ramsay’s Maze in Melbourne, Bistro Selle with Matt Fuller and as head chef at Border Wine Room, which is now the site of Adore on dean.

Adore on dean owners Steven and Erin Marinic spent four months refurbishing the Dean Street upper level space with a new ceiling and floor, a redesigned bar and fresh colour scheme.

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Describing his style as contemporary Euro Asian, Chan said the Albury eatery, which opened earlier this month, had been going well.

“Early days, still exciting times ahead,” he said.

“My goal is to produce quality food without any ego or pretentiousness.”

What’s your favourite spring dish?

Cured ocean trout, white soy, green pea, avocado

What’s your favourite season?

Autumn

What are the staples in your pantry now?

Shaoxing wine and kewpie mayo

What is your earliest cooking memory?

Dad’s Chinese restaurant

Which ingredients do you grow yourself?

Thyme, rosemary, parsley

Which six people would you invite to dinner?

Jodie, Steve, Campbell, DJ, Robo, Damon

What is your favourite foodie ritual?

A Melbourne trip to ShanDong MaMa (Bourke Street) and their mackerel dumplings.

What are you bingeing on TV? If anything.

None

What did you have for dinner last night? Tom yum fried rice with crispy pork belly

What are you drinking at the moment?

Tumba Chardonnay 2017 from Boutique Wines by CSU Wagga, wine maker Campbell Meeks

Details: Adore on dean

492 Dean Street, Albury

(02) 6021 1703 

Open 5pm-10.30pm Tuesday to Thursday and 4.30pm-11.30pm on Friday and Saturday.