Restaurant: Sugaroom
Most teenage boys recoil at the thought of having to take home economics at high school, but Michael Tran not only enjoyed it, he excelled to the point that he came top of his class. Coming from a Vietnamese family, Michael’s mother was often making weird and wonderful dishes for the family and Michael was always more than happy to lend a hand in the kitchen. Still, it was only after this great academic result that Michael began to give serious thought to pursuing a career as a chef.
Commencing his apprenticeship under Marie Romario at Acacia Restaurant, Michael then moved on to work with Greg Anderson at the Pyrmont restaurant, Sugaroom. Michael is due to finish his apprenticeship soon and credits Greg with developing his passion for food and faultless eye for detail. Continuing to prove himself as a talented student, Michael was recently awarded first place in the third year apprentice category at the 2007 Apprentice Chef's Culinary Competition, his biggest career achievement to date. Michael lists Marque in Surry Hills as one of his favourite restaurants and he is keen to develop his growing interest in molecular gastronomy. When asked what he’d choose to have as his last meal, Michael responds: “It’s simple – a wagyu beef burger. They serve the best burgers at Milk and Two, Sugaroom’s sister restaurant located right next door. It has to have a juicy meat patty, beetroot, crisp fresh lettuce and tomato sauce.” Michael has plans to stick around in Sydney for the long haul which is lucky for us, because this young chef is one to watch out for.
Amy Looker, September 2007