Ashley Hughes the chef and owner of this popular Italian restaurant in Sydney’s Surry Hills is relishing having Tasmanian summer truffles on his menu.

A brief history of your career?

My career in food began in Sydney at the age of 15, when I left school to pursue my vision of becoming a chef. I left Sydney in 1996 and gained an international education in food, learning from some of the world’s most inspirational restaurateurs. In London I worked under Marco Pierre White at L’Escargot, before moving onto the iconic River Café in London. Here, working alongside Jamie Oliver, I learned how to create fresh, honest Italian food and hand made pasta—a style that’s now become my signature. At 22, I was one of the chefs chosen to present the pasta course at the 1998 Italian Wine Awards. I came home to Sydney in 1999 to start my Italian restaurant Alio with my sister Tracey.

What do you like to eat when you’re not working?

Anything my wife cooks. She’s a great cook and I love to sit back and be in charge of the drinks. She’s claimed to be a better cook than me though I won’t go there.

What’s your favourite restaurant?

Ash Street Cellars.

Your pick of the menu there?

They do some great share dishes. I love to order lots of different things.

What’s your favourite dish on your menu?

Spaghetti Vongole—it’s been on since we opened. I love a great pasta, this one ticks all my boxes.

What’s your favourite ingredient at the moment?

Tasmanian Summer truffles have a great aroma at the moment. I love supporting Australian ingredients. With the hot weather and humidity lots of my favourites are coming out of season.

What’s the most over-rated ingredient on menus?

Not so much an ingredient, but rather a dish—meat balls!

The most indispensable piece of equipment in your kitchen?

Me, my left and right hands. They are irreplaceable.

Your most expensive flop?

I once tried to dust the flour off the top of an electric pasta machine, caught my tea towel in it and it pulled the tea towel through the rollers burning out the motor.

What do you think will be the next big foodservice trend?

Smaller, more intimate and casual dining. People want to enjoy great food in a setting that does not overpower it.

Your hot tip for Australian restaurateurs and chefs for surviving the economic crunch?

Work on, as well as in, your business. Watch your costs. Sometimes you can be with a supplier for years. Make sure they’re giving you the same price as new clients they are trying to attract.

You’ve just been handed $2m. How would you spend it?

After my well earned break, I would love an open kitchen.

What’s your dream hospitality gig?

Working nine to five—what a way to make a living!

What would be on the menu at your last supper?

It would be an Italian feast with food a plenty for hours and hours all day up the middle of the table.

If you weren’t a chef you’d be…?

Playing more golf.