Eat & Drink
PASSIONE DI ieP rre
By Zahrah Ahmad Photos Kris Paulsen
P
ierre Khodja is the head chef at 400 Gradi, an Italian restaurant that opened earlier this year in Mornington. But the hat winning chef is no stranger to the industry, having established various eateries of his own around Melbourne such as local restaurant, Albert Street. However, Khodja’s success began on the other side of the world: in the south of France. Born in Algeria, his family moved to Marseille when he was seven years old. His mother’s simple cooking and the ingredients of his local marketplace ignited his love for food. “We were quite a big family and we used to go to the market. She’d buy very cheap stuff to make amazing things you know; we were quite poor,” Khodja said. Khodja has since left his mark around Europe, working his way up from a kitchen hand in Marseille to head chef in Birmingham, England. “I don’t know anything else to be honest, I can’t talk computers, but give me a potato and onion and I make you lunch. That’s why I’ve been hands on all the time,” he said. Despite his huge achievements, Khodja has a firm belief in the simplicity of ingredients. “It’s amazing, it gets people together.
E ssence
24 | PENINSULA
September 2021
Head chef Pierre Khodja (right) and owner Johnny Di Francesco (left)
I understand people come to the restaurant, sit down and eat, but if you think about it, it goes to people’s hearts. If someone gets married, someone's birthday, someone’s born, someone’s died, there’s always food involved,” he said. Khodja has a philosophy that he brings to all his work, one that drives his passion for cooking. He believes that food should be appreciated at all stages of the process, from the moment it is taken from the farmer’s hands, to when it reaches the table. “I respect the product, the people, all the farmers and the fishermen; what they do. My job is just to finish the journey, from the start to the plate,” he said. Kjodja’s admiration for the hands-on approach of newly opened restaurant, 400 Gradi led his decision to join. The Italian eatery offers handmade pizza and pasta, accompanied by a cocktail bar, patisserie and grocer. The new establishment is only one of 11 restaurants in a global chain across Australia, New Zealand and the USA, established by award-winning chef, Johnny Di Francesco. The chef and owner has been recognised for his pizza around the globe and in 2014 he became the first Australian to win the World Pizza Championship.