Robb Interview: Mitch Orr
Time is now for the acclaimed Sydney chef – cooking with fire at his exciting new venture, Kiln, and as a fully-strapped IWC ambassador.
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Robb Report: Let’s start at the beginning, why cooking? What prompted you to get behind the burners?
Mitch Orr: When I was in high school, cooking shows were becoming a thing and school had food tech. I thought doing something practical and getting a free lunch out of it was a good way to spend a double period. I elected to study food tech in years 9 through to 12 as well as hospitality studies. By year 10 I knew I wanted to be a chef. Doing work placement as part of the subjects confirmed it. I knew I didn’t want to work in a boring office, the kitchen was an exciting, loud, dangerous and fun place.
RR: How have you settled into your new digs at Sydney’s Ace Hotel and your eatery, Kiln?
MO: I’m settling in well. It’s been a long process, they first approached me two years ago and I’ve been full-time since pretty much January and the hotel opened two- and a-bit months ago, and we’ve been working on Kiln through all that.
RR: It’s focused around wood fire?
MO: So that was something that Ace wanted to have, it was part of what they pitched to me, to have woodfired cooking and that being the focal point. For a chef that was a cool thing to have.
RR: Aside from the fire, how does Kiln differ from previous restaurants you’ve helmed?
MO: None of those had live fire for one — that’s obviously different. [At Kiln] we have an open-faced hearth and there’s a few places that have the same, but ours is quite large and it’s very fucking hot. Also, it’s different because ACME was my own restaurant, Pilu is a machine, but it’s also family run and at CicciaBella Maurice [Terzini] is very hands-on. Working with a big international group like Ace on its first southern hemisphere hotel is a great opportunity to do something different and learn something new.
RR: It must be exciting to be part of a new launch — the first of something?
MO: It’s an amazing brand, I’ve stayed in their hotels in America before and they have a really strong F&B [food and beverage] focus and they care about art, they care about design, they care about music, and I felt like that was a really good alignment for me.
RR: We read that your menu is focused on strong umami flavours that cross geographical boundaries. How do you manage to meld these cuisines on one menu?
MO: Obviously you don’t bang everything onto one dish at one time, but there is a lot of crossover between Italian food and Japanese for example — there’s lots of umami in both. Italian has tomato, parmesan, prosciutto and in Japan you have bonito flakes, dashi, seaweed, mushrooms – and so that crossover is natural. Most of my training is in Italian and what I like to eat is ‘asian-food’ – and pasta is just noodles and noodles are just pasta, it’s same-same.
RR: On the drinks side of things you’re working with Mike Bennie, how collaborative is the connection here, between food to beverage?
MO: Mike and I have known each other a really long time and he knows my food and what I like and what I like to drink — so it’s very natural, we have a mutual level of understanding. We’re similar we both like minimal intervention wines made in that old way, he already knows my flavours and knows what goes with that and we’re really lucky in that regard.
RR: A slight shift in direction, sure, but to luxury watches — you’re a new ambassador for IWC. What’s the attachment to timepieces?
MO: For me, I’m a streetwear kid – that’s where my passions have lied, with sneakers and streetwear and the Japanese influence and the skateboarding influence and brands like Supreme and Bape – so timepieces started for me with Casios. However, as you get older, your tastes get a little bit more expensive and knowing that there’s that element of craftsmanship that needs to be taught and practiced, that someone needs to devote themselves to that – well, that’s the same with cooking.
RR: And IWC specifically?
MO: IWC approached me and wanted to work together and do events and do some cool stuff for its clients and they saw that I care about other things than food — I like fashion and there’s a crossover there. I was really lucky that out of everyone they approached me, and I think they wanted to take it down to a new generation of people looking to get into luxury timepieces. For me, I don’t like a big showy timepiece, I want something I can wear everyday and IWC has that covered.
RR: A standout piece then?
MO: My favourite is the IWC Top Gun Ceratanium 41mm. I have dainty wrists so I can’t wear big watches and the black means I can wear it with everything I own. The other thing with IWC is that anytime that someone who knows watches sees the IWC on my wrist they’ll comment on it. People who know watches know that IWC is the one. Rick Ross might not be rapping about it but if you know, you know.
RR: What’s in the future then for Mitch Orr and IWC?
MO: We’ve got a few private things coming up, that, once again if you know you know, but there’s also the IWC roadshow coming up in Sydney – the one that was in Melbourne earlier this year and for which I’ll be doing the food for. From there – let’s see.
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