Aryn Hala

Aryn Hala is a visionary chef hailing from the sun-kissed shores of Gold Coast, QLD, Australia, renowned for her dedication to sustainable culinary practices and her innovative approach to traditional Australian cuisine. Born on April 12, 1988, Aryn’s early passion for cooking was nurtured by the rich, diverse flavors and pristine natural resources of her coastal hometown.

Seeking to refine her culinary skills and deepen her knowledge, Aryn attended the prestigious Culinary Institute of Australia in Sydney at the age of 18. There, she specialized in blending classic Australian ingredients with a broad palette of international techniques, a fusion that has become her signature style. After graduating, Aryn returned to Gold Coast to begin her professional career at Oceanside Seafood, quickly rising to the position of sous chef due to her unique approach that emphasizes local produce and sustainability.

Beyond the kitchen, Aryn is a committed advocate for the environment, integrating eco-friendly practices into every aspect of her culinary operations. This ethos not only informs her choice of ingredients and suppliers but also extends to actively participating in community-based conservation efforts, particularly focusing on marine life and ocean health.

Today, as the head chef at Patio Season, Aryn continues to inspire with her culinary creations, while also mentoring aspiring chefs and planning to share her philosophy and recipes through an upcoming cookbook. Her commitment to ethical cooking and her innovative dishes have established her as a leading figure in the Australian culinary scene, promoting a sustainable future both on and off the plate.

What is your typical day, and how do you make it productive?

My day starts early with a visit to local markets to source the freshest ingredients. This hands-on approach ensures quality and inspires my menu planning. The rest of the day is spent in the kitchen, where I focus on prep, team coordination, and service execution. To stay productive, I prioritize tasks and delegate effectively to keep everything running smoothly.

How do you bring ideas to life?

I bring ideas to life by experimenting in the kitchen. I start with a concept or an ingredient that excites me, then through trial and testing with my team, we refine it into a dish that tells a story.

What’s one trend that excites you?

The trend towards zero-waste cooking excites me. It challenges me to be creative with every part of an ingredient, thinking beyond conventional uses and minimizing waste.

What is one habit that helps you be productive?

Making lists is my go-to productivity habit. It helps me organize my day, prioritize tasks, and gives me a satisfying sense of accomplishment as I check items off.

What advice would you give your younger self?

I’d tell my younger self to worry less about perfection. It’s important to strive for excellence but equally important to embrace the learning process, including the mistakes.

Tell us something you believe almost nobody agrees with you on?

I believe that fast food can be healthy. It’s all about the ingredients and methods used. Healthy fast food isn’t a contradiction—it’s an unexplored opportunity.

What is the one thing you repeatedly do and recommend everyone else do?

Always taste as you cook. It’s simple but essential for developing your palate and ensuring the quality of your dishes.

When you feel overwhelmed or unfocused, what do you do?

I step outside for a few minutes. A brief connection with nature, whether it’s a walk on the beach or just breathing in fresh air, helps reset my mind.

What is one strategy that has helped you grow your business or advance in your career?

One strategy that has significantly propelled my career and business growth is networking with a focus on sustainability. Building relationships with like-minded professionals in the culinary community who prioritize eco-friendly practices has led to sustainable collaborations, shared learning opportunities on green techniques, and overall business growth aligned with environmental stewardship.

What is one failure in your career,  how did you overcome it, and what lessons did you take away from it?

Early in my career, I attempted to run a pop-up restaurant that didn’t succeed. I overcame this by taking time to analyze what went wrong, mainly underestimating the market demand. The experience taught me the importance of market research and adaptive business planning.

What is one business idea you’re willing to give away to our readers?

A mobile app that connects home cooks with local chefs and caterers for real-time cooking advice and personalized tutorials. It’s a way to bring professional insights into home kitchens everywhere.

What is one piece of software that helps you be productive? How do you use it?

I rely heavily on my Notes app for organizing kitchen tasks and projects. It’s great for keeping the team aligned on daily and weekly goals, tracking progress, and ensuring nothing gets overlooked.

Do you have a favorite book or podcast you’ve gotten a ton of value from and why?

I love the book Salt, Fat, Acid, Heat by Samin Nosrat. It breaks down these four fundamental elements of good cooking in a way that’s both accessible and profound, enhancing how I think about food.

What’s a movie or series you recently enjoyed and why?

I recently enjoyed “Chef’s Table” on Netflix. The series profiles chefs from around the world, diving deep into their creativity and passion. It’s incredibly inspiring and a reminder of the artistry in culinary arts.

Key learnings:

• Embracing innovative and sustainable culinary practices can significantly enhance both the flavor of dishes and the health of our planet.
• Effective networking and community engagement are vital for career advancement and business growth in the culinary industry.
• Regularly updating and adapting business strategies based on thorough market research is crucial for overcoming challenges and achieving success in the dynamic culinary field.