60 Seconds with Chef Tom Swapp – Oche

60 Seconds with Chef Tom Swapp

  • By Fortitude Valley,
  • Featured,
  • 29 Feb 2020

We recently peppered our Head Chef and flavour wizard, Tom Swapp with 60 seconds of heart pumping questions.  Here’s his rapid fire answers!

Oche Asks: 

When did you first discover you loved making food for total strangers? 

Tom Swapp Says:

I think it was my first week at culinary college when I was exposed to new ingredients and techniques that really excited and inspired me to learn and grow.

Oche Asks: 

“They” say that chef’s are moody, grumpy, arrogant, angry units who are far too close to knives and hot burning oil.  Any truth to this?

Tom Swapp Says:

Yep, absolutely we’re 100% certified mad.

Oche Asks: 

What’s it like pimpin’ up rectangular pizzas? Talk us through the assortment of ingredients you’re working with.

Tom Swapp Says:

Making rectangular pizzas has been a bit of a challenge, we’ve had to get a lot of things custom made to accommodate our love of the squared circle like pizza paddles and boards not to mention a patient pizza chef. Sourcing a rectangle pizza box has been particularly challenging.

We get our hands on some pretty rad pizza toppings. I have great access to some amazing cheeses (Australian, Italian and Vegan) and cured meats, but the flavour of the month for me is this Sicilian pork and fennel sausage it’s just hit the menu on a new pizza with gorgonzola and pickled walnut.

Oche Fortitude Valley - Pizza

Oche Asks: 

When you’re out of the kitchen, what’s your favourite bevvie to knock back after the shift 

Tom Swapp Says:

Usually a beer, the hoppier the better. I usually find myself reaching for a Balter XPA.

Oche Asks: 

What restaurant do you hold as the Holy Grail of food and what separates it from the rest?  

Tom Swapp Says:

For me at the moment it has to be ‘Leonardo’s Pizza Palace’ (Carlton, Melbourne) It’s super kitschy, fun and the pizza is incredible. They also serve their pizzas with ranch dressing to dip your crusts in, it’s the best!

Oche Asks: 

Which dish are you loving to make at Oche and why should everyone be eating it?

Tom Swapp Says:

As mentioned the Sicilian pizza is a winner, I also love cooking on our charcoal grill, the chargrilled lamb cutlets with pickled peppers are a must.

Oche Fortitude Valley - Chargrilled lamb cutlets with pickled peppers

Now that you’re mouth is watering, Oche Fortitude Valley is ready to host you, your mates, your mum and your next door neighbour.  With a full kitchen churning out dishes from lunch time every day, we can take proper care of you for the afternoon or evening.  

Book here to make the magic happen. 

Book here

Fortitude Valley Editor

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