Plating for a Purpose: Chef Portrait Series
Photography by Ophelie Barbeau
This article is part of the Plating for a Purpose: Chef Portrait Series, an initiative dedicated to showcasing the personal stories and lived experiences of the talented chefs participating in our fundraising event. Each portrait offers a glimpse into the lives and inspirations behind the chefs who create memorable dining experiences, reminding us of the people, passions, and resilience in the hospitality industry.
Introducing Chef Leigh Power
Current Role: Co-Owner & Executive Chef of Shui & Papi Katsu
About Chef Leigh
Leigh Power is a local chef who has made a name for himself by infusing his love for food, wine, and great company into every dish. Recognised as WA’s Chef of the Year at this year’s Restaurant & Catering Awards, Power has helmed top venues like The Old Synagogue, The Beaufort, and Sweetwater Rooftop Bar. Now, as the Executive Chef and co-owner of Shui in Subiaco and Papi Katsu in Perth CBD, Power delivers modern Asian cuisine with a twist, drawing on the principles of feng shui to balance spicy, sour, sweet, and salty Flavours. His philosophy is simple: treat your staff well, train them well, and pay them well, creating a positive environment where great food and fun go hand in hand.
Leigh’s Lived Experience
“I’ve travelled extensively and worked in several places overseas. After all these years, what still drives and motivates me as a chef is pushing boundaries and getting re-inspired by food. It’s so easy to travel from WA to places like Singapore, where you can explore food markets and try 20 different cuisines. I’m drawn to bold flavours—hot, sour, sweet, and salty—a big punch of tastes.
It’s important to help my team discover their own food journey too, to develop the flavour profiles they want to explore. I’m lucky to have consistency and longevity with my team, which I think comes from looking out for them. If I need to put in extra hours, I don’t mind because they’re there for me, especially as we grow and evolve. I trust them completely and know they can execute what I’ve taught them.
I think that you can achieve so much more working with the right people early on, in an environment with a good culture. I’ve worked in some pretty toxic environments where people would belittle others, throw pans, or even burn others. The industry has thankfully evolved since those days. One of my favourite things now about my role of chef is mentoring apprentices, whether they’re 16, 18, or even 25. I love seeing them grow, not just in their cooking skills but also in life skills. It’s incredibly rewarding.
When I was younger, around 23 or 24, I was working 80-85 hours a week. But I realise now that young people need to experience more than just work. They should be out there, socialising and making friends. Working long hours helps build skills, but they also need time to grow as people. If they’re stuck in a kitchen 80 hours a week, they miss out on that.”
