We catch up with the 2020 Josephine Pignolet Young Chef of the Year Anna Urgate. The accomplished young chef has taken up her first head chef role at The Old Fitz in Woolloomooloo where she is rolling with the punches of global pandemics, people management and figuring out who she is as a leader.
Anna Ugarte, an accomplished young chef, shares her experience as the head chef at The Old Fitz in Woolloomooloo, discussing the challenges she's faced, her career journey, and her approach to cooking.
Steep Learning Curve as a Head Chef
Anna's first head chef role has been a significant learning experience, requiring her to balance cooking and staff management. The initial two months were particularly challenging, but she and her team have emerged stronger and more confident.
Josephine Pignolet Young Chef of the Year Award
Despite winning the prestigious Josephine Pignolet Young Chef of the Year award in 2020, Anna remains humble and doesn't see it as a measure of being a better chef than others. The award has boosted her confidence.
Career Journey
Anna started her cooking career at 22, which she considered late for a chef. However, her impressive resume includes working at renowned restaurants like Firedoor, Hubert, Lyle's, Noma, Relae, and Momofuku Seiobo, learning valuable skills and insights along the way.
Staging Abroad
Anna's career peak came during her time staging at international kitchens, including Lyle's in London and Noma in Copenhagen. These experiences exposed her to the global culinary world and provided valuable insights into kitchen operations.
Impactful Work at Momofuku Seiobo
Her three-year tenure as a junior sous chef at Momofuku Seiobo in Australia was pivotal in her career, emphasizing the importance of learning from each head chef and the entire team she worked with.
The Old Fitz: A Pub with a Twist
The Old Fitz, known for pub food, has been revitalized as a destination for elevated pub dining with Anna at the helm. The venue offers a more formal brasserie upstairs and maintains a strong sense of community and history.
Varied Menu and Collaborative Approach
The menu at The Old Fitz incorporates classic European styles with influences from French, Italian, and Spanish cuisines. Anna and her team collaborate to decide what dishes to put on the menu, with a focus on ensuring the food is delicious and enjoyable.
Constant Learning and Growth
Anna's culinary philosophy revolves around always learning and striving to become a better chef. She believes in finding the right fit and the right people to learn from and emphasizes the importance of exploring different styles and flavors.
Anna encourages aspiring chefs to figure out what they want to learn and find mentors who can guide them. She suggests that young chefs explore different opportunities and work at great restaurants to gain valuable experience and knowledge.