STUMPS Hotel head chef Sudesh Shrestha is living the dream.
Mr Shrestha lived in Nepal until his early 20s and came to Australia five years ago to pursue his goal of becoming a leading chef.
After joining the Stumps team from its inception and working as a sous chef, Mr Shrestha was elevated to the top job late last year.
He completed a Bachelor of Business in 2009 but cooking was his true passion so he gained qualifications in commercial cooking and hospitality.
Stumps Hotel owner Raj Sharma said his new head chef was integral to the restaurant's success.
"Sudesh has been basically the pillar of the restaurant from the beginning, both when he was second in charge and now leading the team," Mr Sharma said.
"I've had many chefs in the past at Stumps and other restaurants and Sudesh is the most dedicated, hardworking and honest that I have ever come across."
Mr Shrestha says the food he cooks has a western influence to cater to the taste of his diners, although he does put some Nepalese-inspired dishes on the specials board for locals to sample.
He said that handling the kitchen on his own was hard work, but he had adapted well to the role.
"I have always accepted challenges in my life," he said.
"Being the head chef here at Stumps is like a dream come true to me."
Mr Shrestha said receiving positive feedback from his customers was the most pleasing aspect of his role.
"I love cooking and I love the smiles on the faces of my customers after a meal," he said.
Stumps has moved with the times to create innovative and modern cuisine.
General manager Mark Blackmore said the menu had been finetuned to keep pace with the requirements of customers while providing creative new meals to provide patrons with a variety of tastes.
"We looked at the old menu and got a consensus from our regulars about what they liked and what they believed we should keep," he said.
"We already had the figures to show what were our stars that sell the most."
The pork belly tapas come with a light, green apple salad and are a big hit with customers. They also come as a main meal in 200g and 400g sizes.
"The eye fillet is very popular, as is the 400g rib on the bone," Mr Blackmore said.
"People love the food.
"We get it out in good time, the food quality is consistent and the presentation on the plate is of a high standard."
Stumps is open lunch and dinner from Monday to Saturday.