Behind the Apron: 13 Questions with the New Head Chef at Lakeside Kitchen and Bar
A spotlight on Subas, the new head chef at our flagship site
Lakeside Kitchen and Bar, a beloved dining spot known for its picturesque views, family friendly environment and delicious dishes, has recently promoted its sous chef Subas, to the esteemed role of head chef. This exciting transition brings a fresh energy to the kitchen, as Subas takes the reins, bringing his own unique flair and vision to the winter menu. We sat down with him to dive into his journey, the passion behind his craft and his aspirations for the role.
Our questions and answers session with Subas
It was a pleasure to connect with Chef Subas in this remote Q&A session and hear first-hand about his journey so far through the ranks. From ‘Hotel emarald’ in 2010 all the way to Lakeside Kitchen and Bar, his story is truly inspiring! Be sure to follow both the Facebook and Instagram pages, to see the most recent, delectable dishes he creates and shares…
How did you feel when you found out you’d been promoted to head chef?
“When I found out I was promoted to head chef, it felt amazing to have my hard work recognized and I felt a huge sense of pride and gratitude. At the same time, I knew this role came with a lot of responsibility, leading the team and setting the tone for the kitchen. But mostly, I was just excited to bring new ideas to the menu, inspire the team and make our guests experience unforgettable. It’s a big step, but I’m ready to take it on with everything I’ve got”
What initially sparked your interest in cooking and the culinary arts?
“I grew up watching my mother, grandmother and aunts cook. They let me help if I wanted. I did some experimenting on my own too. Learning this way is perhaps a bit more difficult at the beginning, but at the same time you need to do hard work. but when you learn to trust your experience, it opens your cooking up to experimenting and creativity”
What has been the most valuable lesson you've learned throughout your career so far?
“It's important to focus on your own journey, not the journey of others. Work hard. Ask for help when you need it. Think strategically, in terms of how meeting this challenge will benefit you. Have patience that your efforts will be rewarded, for me it's really a recipe for happiness”
Can you describe some of the biggest challenges you’ve faced moving from sous chef to head chef?
“One of the main challenges is the managerial tasks, I have the responsibilities of overseeing the kitchen operation, managing staff, ordering things, working within budgets & communicating with suppliers. Might be take some time to become comfortable with the responsibility”
How would you describe your culinary style and what influences it?
“Not sure I have a style, but I love to be creative. I always love to keep simple, focus on local ingredients. I like trying new things and love to work together with a team”
What are some new ideas or changes you’re excited to bring to Lakeside Kitchen and Bar?
“Special for our kitchen menu can also attract potential customers and invite them to try our restaurant. The menu is also a powerful key when it comes to attracting customers to our restaurant. More than just a list of dishes, drinks and prices. I need to create the best menu for events and themed nights can also be a great way to attract our customers. By organising special events, we can position our restaurant as a place for unique culinary experiences”
How do you approach creating a new dish or menu? What’s your process?
“1st step is to research food trends & customers preferences, then from there I start to create a variety of dishes, especially for me. All dishes are very simple with fresh ingredients. Menu should be the healthiest, most nutritious low calorie for all age options. A perfect menu makes it easy for our potential guests to choose the food and drinks that best suit their tastes”
What’s one signature dish you’re particularly proud of and why?
“One of my signature dishes is thinly sliced tuna carpaccio with fruit pickle, I got recognition from this appetizer. It's a healthy and satisfying option for me”
What advice would you give young chefs hoping to advance in their careers?
“For my young chefs I always respect them, together we do new cooking techniques, we do new menus with all teams and teach them continuously. Regular team meetings that can help for sharing things. I want to turn my culinary dreams into a reality with new young chefs”
How do you balance innovation with keeping customers’ favourite dishes on the menu?
“I always make sure that our menu is easy to understand and offers something for everyone. I will try my best to use quality ingredients in my recipes and I always research food trend customers preferences, understand our target markets and what they want, food they enjoy”
How do you stay inspired in the kitchen day after day?
“To develop a good relationship with my team members encourages them to achieve their full potential. I will work with the team, create a good working environment, sharing knowledge with others, then we can make one of the best venues in future”
How do you manage the stress and intensity of running a busy kitchen?
“For my 10 years of experience, I learned from my seniors that always need to stay calm, do something to actively relax… Keep continuously communicating with the team when you're busy that keeps your brain relaxed and no panicking and less stress”
What legacy do you hope to leave behind as head chef at Lakeside Kitchen and Bar?
“There are no records set up that will make people remember me, but leaving behind a legacy of knowledge or achievement can inspire future generations that will be appreciated and carry forward”
What our customers have to say about Subas
“Accommodating staff, great food (especially the cake) and of course a brilliant location for an event.” - Holly Van (November 2024)
“Great food, friendly accommodating staff and amazing service. Perfect setting for our event and the attention to detail in supporting us to set it up was greatly appreciated. Highly recommend” - Kay Randall (November 2024)
“Popped in here after a walk and then was delighted to find great service with the most delicious selection of cakes. I had the best coffee and walnut cake and hubby was more than happy with his caramel drip cake. Great pots of tea too” - Kim Deabill (September 2024)
“Good food and service, great home made cakes too! Coffee and milkshakes are also great” - Des Pauller (May 2024)
Conclusion
Chef Subas' promotion marks an exciting new chapter for Lakeside Kitchen and Bar, as he brings new energy, a creative vision and a love for local ingredients to the role of head chef. With his deep respect for tradition balanced by a willingness to embrace new culinary trends, he is committed to enhancing the restaurant’s reputation as a cherished venue in Peterborough. We’re looking forward to seeing him grow in his new role, inspire his team and bring his unique vision to life. Here’s to many delicious meals ahead!
