Head chef Roy Rosenfeld is redefining the dining experience at Babae in Ballarat, Australia, where he combines culinary excellence with exceptional hospitality. Nestled in an open kitchen just slightly larger than a parking space, Rosenfeld possesses a unique ability to “read the room,” gauging the atmosphere and ensuring each guest is satisfied before they even express their thoughts.
Rosenfeld’s journey to this point began with a pivotal moment during a dinner party in Sydney. At a friend’s suggestion, he watched an episode of No Reservations, featuring renowned chef Anthony Bourdain at the acclaimed French Laundry in Napa Valley. The experience ignited a passion within him, prompting a lifelong ambition to work in a prestigious kitchen. “I remember looking at the show and saying, ‘I’m going to work there.’ I was 19. I remember it vividly. That was my goal,” he said.
The allure of the French Laundry was not merely its reputation but rather the meticulous attention to detail that captivated him. He was inspired by the precision with which chefs created beautiful presentations, utilizing squeeze bottles to place sauces with finesse. This exposure was a revelation for someone like Rosenfeld, who had an arts background, showing him the potential of blending discipline and creativity in the culinary arts.
Determined to reach his goal, he tirelessly applied to various culinary institutions and renowned restaurants but faced numerous rejections. Undeterred, he gained experience in notable establishments, including Arzak in San Sebastian and Heston Blumenthal’s The Hinds Head, before finally landing a position at the French Laundry. There, he honed his skills in finesse, learning how to create dishes that enthrall diners.
Seeking a change for a better lifestyle, Rosenfeld relocated to regional Victoria. “I wanted to do my version of the French Laundry, but down-to-earth,” he explained. Observing a burgeoning food culture in Ballarat, he established Babae, where he could implement his vision under the mentorship of Tim Foster, the culinary director of Goldfields Hospitality Group.
Babae operates as a dynamic degustation restaurant, sourcing fresh ingredients from its kitchen garden near Bendigo. The lunch menu features a four-course meal for $90 AUD per person, while dinner offers a seven-course experience priced at $190 AUD. The kitchen team works efficiently to prepare dishes, creating a serene environment for guests as they arrive. Unlike many chefs who may succumb to stress in the kitchen, Rosenfeld believes in the philosophy that food should speak for itself.
He emphasizes that hospitality is as crucial as the culinary experience. “I don’t think food is art, per se, but hosting is art. You’re coming for dinner the same way you would go to see a show,” he stated. The open kitchen design at Babae allows Rosenfeld and his team to maintain a close connection with guests, making it impossible to miss any signs of their satisfaction or dissatisfaction.
The atmosphere at Babae diverges from traditional kitchen environments; there is no place for aggression or negativity. Rosenfeld champions a supportive workplace culture, driven by a wave of mental health awareness in the hospitality industry. “If it’s fun for us, it’ll be fun for the guest. That’s what it’s all about really,” he commented. He credits the younger generation for pushing the industry toward greater respect and healthier work-life balances.
“I’m very happy that you won’t see any chefs yelling anymore,” Rosenfeld added. “I’ve always said that I will never raise my voice.” He believes that the old habits of late-night drinking and unhealthy eating among chefs are fading, which he views as a positive evolution for the profession.
In his downtime, Rosenfeld enjoys a quiet life away from the kitchen. Rather than frequenting bars, he often opts for a simple takeaway meal before resting up for another day of crafting exquisite dining experiences. As he continues to innovate within the vibrant food scene of Ballarat, Rosenfeld remains committed to creating a dining atmosphere where both the food and hospitality shine.
