Guided by memories of Old Delhi and inspired by Melbourne’s modern energy, Chef Gagan Sharma elevates fine dining with warmth, creativity, and global flair.

A Legacy Rooted in Flavour and Family
From the narrow, aromatic lanes of Old Delhi to the glittering skyline of Melbourne, Chef Gagan Sharma’s journey is as layered and flavourful as the dishes he creates.
At the helm of Strato and Sky Bar, perched atop Melbourne’s Oakwood Premier Tower, Sharma is not merely cooking food — he is crafting experiences that bridge continents, cultures, and memories.
“Growing up around my grandfather’s sweet shop taught me that flavour is balance and hospitality is generosity.”
Those early lessons in sweetness and service form the soul of Sharma’s fine-dining philosophy today. Whether it is the nostalgia of Old Delhi’s kebabs or the refinement of Melbourne’s modern Australian scene, every plate at Strato speaks a language of both memory and innovation.

From Tradition to Skyline
At Strato Melbourne, Sharma curates a modern Australian menu that evolves with the seasons, drawing inspiration from natural elements — air, water, and earth. Locally sourced Victorian produce plays the starring role:
• Thomastown mini burrata
• Miso-glazed King salmon
• Spatchcock with mild makhani gravy and onion bhaji
“It is a fusion of cultures and craftsmanship,” he explains. “We serve global flavours that feel familiar yet surprising. It is about telling a story on every plate.”
His second venue, Heritage, embraces a more classic sensibility. While Strato reaches for the clouds with theatrical flair, Heritage stays grounded in timeless comfort — two sides of the same culinary coin, both reflecting Sharma’s versatility and respect for context.

Redefining ‘Restaurants with a View’
High-rise dining often risks being remembered for the panorama rather than the plate. Sharma is determined to change that perception.
“At Strato, we want guests to leave talking about the food first.”
The result is an immersive dining experience where each course carries an element of surprise — perhaps a peanut chaat sprinkled with native river mint, or a dessert transformed with liquid nitrogen to evoke an “up in the clouds” effect.

A Global Palate, A Human Touch
Having led kitchens across the Middle East, Asia, and Australia, Sharma brings a rare cultural depth to his leadership. His kitchen is a tapestry of diversity, uniting chefs from the Philippines, Korea, Zimbabwe, and Naples.
“Every culture teaches you something about food and about people,” he says. “Precision may come from French techniques, passion from Indian street food, and creativity from working with chefs around the world. Together, it becomes a symphony.”
This inclusive philosophy shapes not only his menu but also his mentorship.

The Heart Behind the Apron
Beyond the polished kitchens of Melbourne, Sharma gives back to the community through mentoring young chefs and volunteering in temple and college kitchens.
“Every time I teach, I see my younger self in those students.”
“My goal is to give them patience, confidence, and the right skills,” he adds. “I want to change the perception that chefs are impatient — we are passionate, not impatient.”
For Sharma, cooking is not just a profession; it is a lifelong act of service.
“Food is joy. It is meant to bring people together, whether in a street market or a sky-high restaurant,” he says. “That, to me, is true Indian hospitality — making every guest feel like family.”

Where Memory Meets Modernity
As Melbourne’s dining scene continues to evolve, Chef Gagan Sharma stands out as a storyteller who blends the warmth of Indian tradition with the finesse of contemporary Australian dining.
From his grandfather’s sweet shop in Old Delhi to the 40th floor of the Oakwood Premier Tower, his journey is a celebration of flavour, culture, and heart — a reminder that great food, like great hospitality, always comes from the soul.

By Tonee Sethi