Nabila Kadri, Supernormal

What is your role at Trader House and what does this involve?

I am the Kitchen Manager for Supernormal which means I work alongside the head chef and our group executive chef, focusing on the administrative side of the kitchen – rosters, recruitment, financial management, training, mentoring, quality and standards, activations, future projects, menu development, staff appraisals and succession plans, and kitchen maintenance. I am also hands on running the daily kitchen operation for lunch and into early dinner service.

What has been your journey in hospitality prior to joining Trader House?

I grew up in India and The Middle East. My Dad is Indian and my mum is Arabic (she was born in Yemen). I went to high school in Dubai and from an early age I had my sights set on two possible careers – aeronautical engineering and cooking. My Dad’s work is involved in the supply of dry goods to restaurants. I used to sit in the back of the truck and go around to the restaurants with him. Through my Dad I got an insight into the back of house operations of restaurants – even then, I could see the layering of hard work that went into them. At home, growing up in a Muslim environment, celebrations centred around food. It was normal for us to put a huge amount of effort into the food for every gathering and celebration.

To become an aeronautical engineer I would have had to join the Indian Army which my Mum was quite against. Whilst she and my Dad were supportive of me becoming a chef my extended family (who were all educated professionals) were not so impressed. For me, this meant that failure simply wasn’t an option.

I came to Australia to do my apprenticeship and during this time worked in a number of different cooking roles eventually becoming Sous Chef at Gingerboy. Following this I moved to Chin Chin and then worked more broadly within the Lucas Group. I was on the opening team for Kong, I was the head chef at Kisume and finally became the Executive Chef at Hawker Hall. In and amongst this, I also spent two years in France.

When I had my daughter in early 2021 most of the people around me said I couldn’t continue my path as a chef. Determined once again to prove them wrong, my current role proves that with the right support, both at work and at home, this is absolutely possible.

 What do you like to do when you're not at work?

Music and writing poetry (in Hindi). I love reading - I have a huge cookbook collection. I enjoy reading history. I’ve been making more of an effort to explore our city.

Are there any women in hospitality (or other industries) that have inspired you and/or mentored you?

I really admire and respect the Chef Dominique Crenn. She is a dreamer and quite eccentric. Her background is French and I think I’m drawn to that because my step mother and my husband are both French. I love the way she acknowledges her team. She goes against the norms. She inspires me to be a chef who is open and happy.

My mother is my biggest inspiration. She’s always been a dedicated Mum but also managed to live her own life and keep developing as a person – this was against the societal norms of where we lived. She’s never been rebellious or aggressive but she doesn’t conform.

If you could give one piece of advice for women thinking of embarking on a career in hospitality what would that be?

‘Be generous. Hospitality is about giving. Women have a natural ability to give. Don’t hold back – be giving. It will come back to you.’

What’s next for you in your career and what are your long-term aspirations?

Short term – it’s not to stop. I haven’t peaked yet! I have a lot to learn and a lot to give. I know I need to keep pushing forward.

I’m keen to showcase more of my culinary skills in the future and to really start defining my own cooking style. Longer term, I don’t think owning my own restaurant is necessarily the right path for me, for now that feels too defining, too restrictive. A cookbook feels like a more natural expression for me. I’d love to write a cookbook one day.