Summary

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OUR STORY

Potluk! Is a shared experience built of individual component that is larger than the sum of its parts. Mindfully chosen ingredients, sustainable partnerships, and customers turned friends gather in kitchens to prepare meals which fill the tummy and nourish the soul.

In a way, we are all expressions of Potluk! We leave our homes bringing with us more than just a mass of flesh filled with blood and powered by a heart. We bring along our values, experiences, relationships, and unique ways of interacting with the world; a mixed bag of individuality that makes each of us larger than the sum of our parts as well.

Our Potluk! Story is an ever-changing tale. It is the culmination of decades spent studying the multitude of ways cooks and service staff alike represent their cultures on plates and with diners. It is the dog eared notebooks covered with handwritten scribbles and tattered post it notes and outline priceless mementos committed to physical memory.

It is a story that began in bustling Ho Chi Minh City where Chef Steve Shrimski continued to expand his knowledge of Asian cuisine as the Executive Chef to Eya Rapes Shrimski’s Food and Beverage leadership. Per chef, she remains to be the boss.

This duo chartered Southeast Asia with a string of hotel and restaurant openings, filling page after page with notes and recipes that call back to the years spent being immersed in rich cultures-the sort that lurk timidly behind the manicured tourist-driven façade that countries proudly beam at airports. The sort that lives deep in kitchens, shining like a gem in the cacophony of clanging pans and profanities in the relevant language. It is the dynamic food culture that glistens on plates, having left the organized chaos kept tame behind kitchen doors.

The diversity of Asian cuisine would take far more notebooks to summarise than we have available, but we’ve managed to circle the values which remain consistent wherever in the world we’ve found ourselves living, be it in the heart of Sydney where we started kitchens of our own, or in Eya’s hometown in Cebu, Philippines.

Respect for people and for food.
Empathy for the environment and for all stakeholders.
Innovation pursuing excellent food quality and service creatively.
Empowerment to share everything we have in our notebooks.
Transparency with our suppliers just as much as our customers and our staff.

OUR VISION

To grow into a highly profitable food enterprise which empowers its stakeholders by making ordinary food exceptional

OUR MISSION

A brand with multiple satellite kitchens creating bottled products and sauces that make ordinary food exceptional and providing healthy, sustainably sourced meals. The brand provides a dining experience built on local art, culture, and environmental sustainability, nourishing the customer's body and soul while sourcing inputs from responsible local suppliers.

CORE VALUES

Transparency integrity and honesty in all relationship.

Excellence consistently do everything to the quality we stand for with no compromise.

Innovation creativity in seeking a better version.

Relevance continuous learning and change.

Empathy fairness in all relationships.

Accountability responsible for our actions.

Empowerment challenging environment with growth through merit.

Respect understanding and accepting diversity.