Asterisk Kitchen - A peak experience
Director, Younes Khazour was born and raised in France, beginning his chef / pâtissier career in the Loire Valley.
After meeting his wife Kate, he followed her to Melbourne in 2004 where he then worked with the likes of Shannon Bennett (Vue de Monde), Gary Cooper (Bella Vedere) and Andrew McConnell (Cutler & Co). After sixteen years of working in the industry at the peak of gastronomic and hatted restaurants, Asterisk Kitchen was born.
In October 2012, Kate and Younes started from what was no more than a home-kitchen testing sweet cakes at the local market, along the banks of the Yarra River in Warrandyte, Melbourne, Australia.
Asterisk Kitchen is now based in Ringwood and Younes continues to research and develop products that aim to reflect French elegance, fine dining and a deep philosophy for good food.
Asterik Kitchen has been featured by Food and Drink Business and the article is summarised below.
A peak experience: The rise of Asterisk Kitchen
By Samantha Schelling, Food and Drink Business
Kate Khazour and her husband Younes co-founded Asterisk Kitchen in 2012, beginning with him working in their home kitchen overlooking the Yarra River in Warrandyte.
Today, Asterisk Kitchen has moved well beyond just its founders on staff, with three in the office and from four to six in the warehouse, depending upon volumes.
In addition to cake and meringue, the company’s product range has grown to include Belgian cookies, French biscuit rose, and gluten free massepain almond biscuits. Its savoury Lavosh range comes in three flavours – Fenne & Thyme, Charcoal and Beetroot.
To widen its range, Asterisk Kitchen began taking on distributorship of select products that complement its clean, green and pure philosophy about food.
Alongside its own 27 SKUs, along with 23 SKUs in foodservice, it distributes five SKUs of organic, vegan and gluten-free products that it imports from France.
“We took on the other products to spread out our offerings, but over the last 18 months we’ve seen that making our own products here in Australia – with our ‘clean and green’ reputation and competitive Aussie dollar – is paramount to the growth of the business,” Younes says.
Local produce is also important.
“We definitely go for Australian wherever we can, so 98 per cent of our ingredients are Australian. The only thing we can’t find, for example, is activated coconut charcoal, which comes from Fiji.”
The other things that are paramount to the business are the Khazours’ deep respect for nature and caring for the planet.
All these aspects are part of their fun, passionate, “no rules” approach to food.