Meet the Chef

Nigel Broad

PLATO, Dunedin

Located on Dunedin’s stunning waterfront, PLATO was opened in 2002 by the owner and head chef Nigel Broad, whose uncomplicated style of food encompasses simple and traditional tastes from around the world.

In the late 70s, Broad began his hospitality journey as a dishwasher.

“I started out as a dishy, which was a remarkable way to quickly learn a healthy respect for those who do that, and to also learn not to create extra pots for them.”

Broad had always liked cooking, as most chefs do. He learnt the basics from his mother and discovered it was something he was good at.

“My first girlfriend’s family taught me to sit at a proper table, the etiquette of having wine with food, and to follow it with dessert - crikey, it was how I got introduced to a pepper-mill!”

Broad lived with 12 flatmates and when it was his turn to cook, everyone showed up.

“I was pretty chuffed by that, and it just naturally happened from then on.”

Now, Broad begins his days by picking up ingredients from local suppliers before heading into the kitchen.

“I still like visiting our local Indian and Asian shops to see if anything is new to me,” he said.

“I get to the restaurant, get the bread started before prepping - anything from filleting fish to cold smoking something. Then I have a quick cup of strong, milky English tea before we open for service. I’m at the stove until close.”

Broad’s style of food is uncomplicated.

“Anything can inspire me, a smell, a taste of something, or just seeing something. At the moment I’m particularly fond of vinegar and pickling. I always keep at finding ways of smoking fish.”

He described his food as eclectic, not fussy or overly played with.

“I like being able to taste the main ingredients by having enough of it on the plate and having enough complementary flavours. If you’re going to overpower the main ingredient, why bother?”

The kitchen at PLATO has an open pass into the restaurant, so Broad can see every table, allowing him to interact with diners and staff. “I feel part of something and so do the staff when someone pops their head through. It’s about making people happy, which believe it or not, I still enjoy and get a buzz from.

“Just one unhappy customer can ruin your whole night, day, even week. It’s important to differentiate between a personal choice and a genuine complaint. The customer is not always right. But if that’s the way they feel, then it’s real for them. Still hurts though.”

Broad said his biggest achievement has been owning his own place, both the building and restaurant, for just over 20 years, and he hoped to stay in business during these tough times.

“The last 18 months have been brutal, as anyone would know. Hospitality and tourism have been hit the hardest in New Zealand, but it obviated our reliance on overseas tourists, so it just made us take care of the domestic market more.” An upside of COVID, however, was seeing so many New Zealand tourists experiencing their own country and being blown away, said Broad.

“I think now we have to operate smarter. Support local more, smaller vendors, small menus so that we can rapidly adapt with both prep and food waste in another fast lockdown.”

Eventually, Broad would like to find a chef to step into his role so he can do some of the things he’s always wanted to do.

“I’m getting old. I need a healthier balance of work and life, but I would also like what I have created to continue.”

One of the first adages Broad said he learnt was that the ability to fix a botch-up fast and well is what makes a good chef.

“I also learnt the five Ps - Perfect Preparation Prevents Poor Performance.”

Part of this preparation is learning, he said.

“I always tell young chefs to listen, watch, learn, go to Polytech, read books, talk to someone with experience, whether that is a grandparent or someone from another culture. Visit food stores and if you see a product you don’t recognise, ask what it’s for.

“You have to learn to rely on your taste and smell, so once you start absorbing all this information and adding in your own particular nuances and influences, you can discard the non-essential stuff and eventually have your own style for when you’re in a position to fly with it.”

“Chefs have to put on a show every night, remain calm under pressure, be creative and always professional. All that information you learn will help when something goes wrong because sometimes, it does.”

Through thick and thin, Broad said he has a favourite knife.

“Find a favourite knife, one that fits you. I have several that go in and out of favour. Some have been with me from day one. The kettle is also a firm favourite - but that’s just for tea.”