Alisa Melhuish has been serving up delectable dishes in the industry for 25 years. She holds a Certificate IV Hospitality (Cookery) and a Certificate IV Training and Assessment, and because she’s also an authorised civil marriage celebrant, she has created the perfect pairing of her passions.

Please describe your menu selections at One Pear Tree.

Full breakfast assortment from favourites such as eggs on toast and granola bowls through to our most popular smashed avocado with poached eggs, goats’ cheese and pomegranate. Fresh salads, our classic burger and daily specials. Our menu is fresh, simple and full of flavour.

What trend are you loving at the moment?

Super bowls. I love the idea of combining a diverse range of ingredients, colours and textures to create a unique flavour combination that is beautiful to look at and delicious to eat.

For those who aren't familiar with your restaurant, give us some insight into what makes you different.

On the busy Nepean Highway, One Pear Tree is like an oasis. You can enjoy amazing coffee from our walk-up coffee window, sit under umbrellas in our front garden or wander through inside to experience beautiful decor, friendly service and a selection of intimate dining spaces. Our menu is fresh, simple and enjoyable and our team of staff are like a little family who will welcome you to the tribe.

Please tell us a little about your professional background?

I walked into a kitchen at 15 years old and fell in love. I was home. I did my training at award-winning venues in Bendigo, the heart of fine dining in regional Victoria. With a passion for fine dining and busy services I moved to Melbourne and worked in Brighton and St Kilda. A move to the Peninsula gave me the opportunity to diversify my skills. I progressed from chef to restaurant manager, wedding co-ordinator and tourism manager. Having children led me into the cafe world as the work-life balance is wonderful. I love the diversity cafe work allows as I can work both front and back of house and chat with customers.

What is your style in the kitchen?

Cool, calm and collected. I can’t function in a messy kitchen so I am forever tidying my work space. When the pressure mounts, that’s when I like to be at my calmest.

What ingredient do you love using in your summer dishes?

Pomegranate. I am obsessed. That little burst of tart, juicy flavour. It is so versatile and so pretty.

What do you love most about what you do?

It feels as natural as breathing. I feel home when I am in a kitchen.

Any advice for aspiring chefs?

Follow your passions, not celebrity chefs.