Francisco javier arya
Michelin star chef Francisco Javier Araya leads the kitchen at Calia, of one of Melbourne’s most innovative new restaurants. Located in the Emporium complex, Calia is a unique restaurant-to-retail concept that offers diners an expertly designed menu, along with an interactive retail offering. Adjacent to the restaurant visitors can purchase produce inspired by the restaurant menu, from Australia’s best producers.
At Calia culinary creatives can also access recipe cards, interactive recipe stories and classes with Francisco. This bold and immersive restaurant experience is the first of its kind to launch in Australia and aims to provide high quality, luxury food and lifestyle at an everyday price point.
About Francisco Javier Araya
Francisco graduated from culinary school in his native Chile, then worked at Alma in Santiago before training with the influential chef Andoni Luis Aduriz at Mugaritz restaurant in Spain. In 2007, he returned to Santiago and joined the team at Boragó as head chef and creative director.
Francisco then spent a season at the legendary elBulli in Spain under the direction of Ferran Adrià. Francisco's foundation for avant-garde cuisine was developed here and is now signature to his culinary style. Upon his return to Santiago, Francisco worked as executive chef of the Spanish Cultural Center. In 2012, he joined two fellow elBulli alumni to open 81 Restaurant in Tokyo, where seasonal Japanese ingredients are integrated into Latin American cuisine. 81 Restaurant received its first Michelin star in December 2013.
In designing the menu for Calia, Francisco has placed a big emphasis on the sustainability and quality of the source ingredients, whilst pricing the dishes at an affordable level that is accessible for everyone.
Francisco has kindly shared with us his recipe for Wagyu Sukiyaki Don. View this recipe on the Flowerdale Farm website.