After many years working for some of New Zealand’s most esteemed restaurants, in September, chef Lesley Chandra is set to become the owner-operator of fine dining institution, Sidart.
Originally from Fiji, the 32-year-old’s love affair with food began soon after leaving Auckland’s Avondale College when he was 16. His first job was working as a dishwasher at a local Indian restaurant and as he tried his hand at other roles in the kitchen he was immediately drawn to the intensity of the environment. His passion for organisation and discipline grew and he eventually embarked on a 12-month diploma in cookery at Auckland Hotel and Chef’s Training School when he was 19.
Chandra honed his skills in a few more kitchens, including The Maple Room in Remuera, before spending three months backpacking and eating his way around India, which is where his love of the region’s cuisine well and truly developed.
Once back in New Zealand, Chandra found himself working at Baduzzi under the tutelage of chef Ben Bayly. It was Bayly who first suggested Chandra was ready to step into a head chef role. Bayly passed his details to his friend, Sid Sahrawat, who was looking for a head chef to help develop the menu and run the kitchen at his sophomore restaurant, Cassia.
So began Chandra’s first head chef role in 2014 – and it would be a much-celebrated venture. He helped Sahrawat and the team at Cassia create its famous and eclectic modern Indian menu, which went on to garner many awards.
In 2016 Lesley and his partner Lucia then chose to take a year-long sabbatical to the UK, where he worked as Junior Sous Chef at the Typing Room in East London. But in 2017 he was back in the Sahrawat stable, working in a research and development role created especially for him at Sidart.
He led the R&D at Sidart until September 2018, when the Sahrawat’s acquired Sid at The French Café and appointed Chandra as their new head chef there.
Now, Chandra is set to return to Sidart – as its new owner and custodian. He’ll take over the reins from 6 September 2021, when he plans to continue the restaurant’s esteemed tradition of elevated Indian cuisine in a relaxed fine dining atmosphere. Outside of work, Lesley is busy with his young family, including three-year-old Sophia and 18-month-old Luca.
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Photography: Josh Griggs