Tana Rattananikom’s culinary journey is a testament to his dedication and passion for the art of cooking. Born in the northern suburbs of Sydney, Tana’s upbringing was steeped in a rich tapestry of flavours and aromas, thanks to his father and grandfather, who were chefs themselves. When asked about his motivation to become a chef, Tana fondly recalls the influence of his family’s culinary background. Their small catering business, rooted in his parents’ Malaysian heritage, exposed him to the world of food and flavours at a young age.

In 2010, Tana started an apprenticeship at Teague Ezard’s renowned Sydney restaurant, BLACK. This marked the beginning of his formal training in the culinary arts.

However, it was his move to Melbourne that truly defined his career. Joining the team at St Kilda’s Stokehouse as a Chef de Partie, Tana’s journey took an exciting turn as he discovered a deep fascination for Victoria’s abundant seafood offerings.

In 2016, Tana found his home at Cutler & Co., Andrew McConnell’s fine-dining restaurant situated on Gertrude Street. Under the mentorship of experienced chefs like Chris Watson and Colin Mainds, he ascended through the ranks, showcasing his skills, strength and leadership. The subsequent years saw him take on more responsibilities, culminating in his appointment as Head Chef at Cumulus Inc. on Flinders Lane in 2022.

Tana’s culinary style is a blend of approachability and refinement, reflective of his extensive experience in Melbourne’s fine dining scene. His cooking philosophy revolves around simplicity and seasonal authenticity, allowing the inherent quality of the ingredients to shine on the plate. This philosophy seamlessly aligns with the ethos of Cumulus Inc., known for its flexible and ingredient-driven menu. For Tana, cooking is more than a profession; it’s a celebration of heritage, respect for produce and nurturing of his team.