At his restaurant, Story, chef Shafeeq Ismail blends Indian flavours and local ingredients to create dishes that diners love to love. He tells Cityscape where he gets his inspiration, and how cricket helps him relax.

How would you describe the cuisine you create? We create progressive international cuisine using local artisan produce and New Zealand ingredients with definite Indian flavours. All our wine and beer are handpicked to match the food and sourced locally and internationally from the best in the industry.

How did you get started on your career as a chef? Way back in India I was always amazed by our street food vendors and chefs, who fascinated me with their technique and flavours. I have always been a foodie and felt the happiness in eating tasty food, and so I wanted to give the same happiness to others.

What has been your path to where you are now? I started my career in India at a five-star hotel, where I was a trainee. I then moved to Dubai and worked with some world-class chefs. I had an opportunity to work in local restaurants in Spain, then finally after marriage we decided to move to beautiful New Zealand.

What is the best thing about your job? The best thing is the smiling face walking down the stairs and thanking us for a great meal.

What’s new at your restaurant, Story? I’m experimenting and developing the menu there with more emphasis on Indian spices, which is close to my heart.

How do you ensure your cuisine stays relevant to current food trends? By using seasonal produce, minimal components and maximum flavour.

What advice would you give to your younger self? Hard work and patience is the mantra for achieving your dreams.

What has been the most surreal moment in your career to date? Owning a restaurant and getting nominated as a finalist for Restaurant of the Year in the Christchurch Hospitality Awards 2019, only 10 months after we opened.

Who are your culinary heroes? All the street food chefs who do not have any professional qualifications or world-class facilities but they are consistent in delivering tasty food.

Who would you most like to cook for? I would like to cook for people who cannot afford to go to restaurants or eateries.

What would be your dream job as a chef? To cook for Jiro Ono, a renowned sushi chef from Japan.

Who would you most love to collaborate with? I would love to collaborate with chef Niyati R. Rao, who is a top female chef in India.

What do you see as the most important trends in food and dining? Customers are now aware of what they are eating and where the ingredients are sourced from and if they are ethical. Accordingly, chefs are using local produce and indigenous ingredients, cheap cuts of meat and offal parts to create dishes.

What has been the oddest food fad? The Keto diet.

If you could invite any three people living or dead to a dinner party, who would they be? Nelson Mandela, A.P.J. Abdul Kalam and Frank Sinatra.

Food should always be … Simple and tasty.

What’s your favourite thing to do to unwind? Go camping with my wife and friends.

What’s your go-to meal to whip up when you are not working? Egg omelette.

If you weren’t doing what you are now, what would you want to be doing? Cricketer.

You’ve got friends coming from out of town. Where would you go to show off the city? I would take them to New Regent Street, the Cardboard Cathedral, and to the top of the Port Hills just before sunset to get a beautiful panoramic view of our city.

Where do you go to – Wine and dine with friends: Rangoon Ruby. Take a date: Story. Morning coffee: She Universe. See the sunrise: Port Hills. Blow off some steam: Bowl in a cricket match. Get away from it all: Long drives and long walks.

storynz.com