Before arriving in Canada in 2024, chef Sachin Kumar’s culinary career took him from dishwasher to head chef, with tenures at some of Auckland’s highest rated restaurants.

Since June, he’s brought his “freestyle comfort” cooking style to uptown Waterloo’s Trio Restaurant as its executive chef.

“It’s more like storytelling, how I got trained. Each and every component speaks its own story,” explained Kumar. “Until you get the dish on the plate, there’s a lot of people behind it … there’s a lot of hard work. If people see the plate, they need to know the story behind it.”

Melding local, seasonal ingredients with global influences, Kumar said he introduces four new dishes each week. Since starting at Trio, he and his team have developed around 200 dishes.

For spring, Kumar is exploring greens while bringing refreshing flavours to the plates. 

“We have a venison tartar we’re working on … I want to balance that richness [with] some green strawberries. It’s not sweet, but it usually tastes like a caper. Taking it to the next level by compressing it with pickling liquid,” said Kumar.

CBC K-W’s food columnist Jasmine Mangalaseril sat down with Kumar and asked him 10 food-related questions.

The following has been edited for clarity.

An ingredient or condiment you can’t live without: Onions.

Your earliest food memory: An omelette.

Food no one sees you eat: Even my wife doesn’t know: chewy candies—they give my mouth a level of calmness.

The most important lesson you learned in a kitchen: If you think you can make something better, you should always speak up.

Your favourite dish to cook: Lamb.

The food or dish you’re obsessed with: I’m a die-hard fan of Chinese food. I love bao buns. I also love ramen.

Where you are when you’re not working: In my backyard with my laptop, gaming. 

What would you be if you weren’t a chef: An OB-GYN, because it’s helping give birth to a new life. Either that, IT or finance.

Your last best dish: The snapper that’s on the menu at Trio.

Your next best dish: Duck cured with a miso and sake, finishing it up on a very slow grill. 

6 local places chef Sachin Kumar loves

Favourite bakery: Terroir Artisan Bakery, Cambridge.

“Dan Angus, he’s doing an amazing job. That first bite of his croissant, the benchmark sourdough. I used to make my own bread, but I stopped once I had his sourdough.”

Favourite upscale dining: Odd Duck Wine and Provisions, Kitchener.

“It’s a smart dining restaurant where fine dining food is served in a very comfortable way. It’s a sharing, tasting-style restaurant. Their dishes are amazing and the wine selection is good as well.”

Who’s doing amazing things with vegetables: Langdon Hall, Cambridge.

“They are curing them; they are blanching in citrus. Sometimes, they break down fibers of low-acid vegetables with oils and stuff. Even if the vegetable looks rotten, if you eat it, it’s umami. So far, they’re the one doing crazy stuff with vegetables.”

Favourite date night restaurant: Simply South, Kitchener.

“The moment you eat your bite of dosa, you will feel it’s fresh. It’s amazing food there, whatever they serve. And they customize their dosa, as well. If we say we need a paneer dosa with gun powder [fiery mixed spice with toasted dal] they will do it.”

Favourite after work spot: Beertown Public House, Waterloo.

“I love to hang out with the people I work with. I take all my chefs once a week, just to have drinks. We’ll go to Beertown for beers or their truffle parm fries. We’ll have an amazing time to end the day on a good note.”

The last best thing eaten: Pizza from Back of House Pizza, Kitchener.

“Their pancetta pizza and there was a chicken parm [both weekly specials]. It’s not about toppings, it’s the dough. It’s as amazing as Dan Angus’s sourdough. But with what’s on top, it’s to die for, to be honest.”