Today I’m chatting to Melbourne Cake Couturier, Aidan Robinson, from Chic de Partie. And what an absolute pleasure it was. Aidan got in touch with me through Instagram and I am so happy he did. He is one of those chefs who so love what they do that it almost shines out of them. Aidan always knew he wanted to be a chef, and more specifically, a pastry chef. He started his career aged 15 in Manchester, did his apprenticeship at a Michelin star restaurant in Devon before moving to London and getting a job on pastry at Heston Blumenthal’s Dinner. After four years, Aidan was ready for a change and was offered a job at the newly opened Dinner by Heston in Melbourne which he loved for the three years it lasted, before being told, along with the rest of the staff that they would have no job in a week. Valentine’s Day, 2020, was the last day for the restaurant, which, for Aidan meant no sponsorship and major visa problems. We talk about all that in the converstaion, so I’ll skip ahead to the spoiler: everything is fine now, actually better than fine, Aidan is thriving making beautiful treats for his own business, Chic de Partie, working as a private chef to a retired Melbourne entrepreneur, and basically living life like it’s golden. We met at Kirk’s Wine Bar in Hardware Lane in the city and Aidan was a darling and bought me an aperol spritz, so you’ll hear all that too.
Photography: Carlz J Soda