A Refreshing Mantra - Interview with Head Chef Dioni Pike

Picture above taken from the July '09 Delicious Magazine.

I was once much more influenced by the opinions of men merely through my lack of confidence in chatting socially with women, but now as I am interviewing a successful female chef I am thankful of my progression in life. She has achieved much in the short time since her entry into the industry yet still considers her future journey as equally valid as the one preceding her. Dioni Pike began her apprenticeship with a Welsh Pastry Chef who didn’t treat her with much kindness, I propose this hardened Welsh tuition may have shaped Dioni into something of a driven professional. I have been Dioni’s junior colleague but the years have seen us diverge in careers yet none of her direction has been diverted by flippant fantasies as mine.
We enjoyed a beer at the Wheatsheaf Hotel on George St. and discussed where the next venue would be for Dioni’s next endeavour. The answer was clear: Mantra, 36 King William Rd Goodwood. Why? Well it seems Ms. Pike not only appreciates the change from a fast pace restaurant to the more relaxed dining but the food focus changing from traditional rustic flavours to a more refined wine oriented dining experience at Mantra.
Being very literally between jobs on her last day at Panacea, (72-74 Halifax St. City) I was privy to some information you would only achieve in an interview – funny that.
My vested interest is in dining out so I asked about Dioni’s first real dining out experience. “Eighteen years go – Phillippa and Donovan Cooke, a husband and wife team, we had lunch at Luxe and Est Est Este for dinner which is now Circa, I had the cookbook and was pretty excited. First time of spending copious amounts of money but understanding why I spent that money”. Dioni highlighted the service being so focussed that the wine selection was made prior to being seated and it was decanted upon selection so that it had time to breathe. She remembers being so greatly educated by the experienced it stuck with her as a highlight. More recently was a casual Friday lunch at the Bridgy Mill, that’s the spirit!
Ms Pike is a fan of the States quality produce, so I asked her what her favourite product of the moment is, the one she just had to have? “... (Short pause)..... Cheese, I love cheese” Her current flavour fav is the wonderful mix of quality Ale with Cheese, namely a Moo Brew Dark ale.
We spoke briefly about getting in front of the camera as is the common theme with successful Chef’s, but Dioni has already done her time on the frontier show AM Adelaide. Dioni confessed she is actually quite shy and did not revel in the situation. She sees herself being more likely to take on apprentices or have a role teaching in the industry. She is very well place to do so having begun her apprenticeship as a pastry and all the inherent difficulties with mastering flour and yeast. “I find pastry tougher than cooking, cos’ with cooking you keep tasting until you have the right flavour, yet pastry is so precise especially yeast work... it’s so more complex. Yet cooking has the pressure of service”
Inspiration comes to her in the simple things like eating a fresh picked strawberry on a warm day, she enjoys this so much better than higher end foods like foie gras etc. This mentality has suited Dioni at Panacea with the more rustic meals being what she was cooking for herself at the time and she was so pleased when it transferred to the restaurant so successfully.
Dioni is now enjoying her confidence in the kitchen, but it did not come easy though. It requires “massive drive to want to do it, especially when you start out, it’s extremely tough and there’s lots to learn, and dealing with the pressure... Now the busier the better, a lot more fun – the adrenalin kicks in, you are confident in what you are doing. There is nothing better than doing an amazing service.”
“...You are head down bum up... It is a select few that can deal with the pressure”
“Prioritising and sacrificing a lot of your social life, I have always lived opposite to the average person... Most chefs at my age are heading away from the industry, but I feel I have barely tipped the iceberg” Dioni is getting motivated about creating and trying new things. She also mentions her limited family has meant her sacrifices have been made easier. But with a warning you need to have a well balanced lifestyle, else it can be very, very tough. This lifestyle can rapidly take its toll, heavy drinking, smoking (surprisingly –when taste matters), fatigue. The “knock off drink” can often descend into heavy Bourdain style drinking session. Although not immune to these crazy sessions Dioni prefers to use her powers for good like restoring furniture or learning to play the guitar – which is not going well. I know a power chord can go a long way.
Her home life still involves cooking and Thai food is coming first for top cuisine followed closely by French, but she admits it tends to be the opposite of what she is cooking at work. She is enthused about the opportunity presenting itself at Mantra, 1st November. She also extolled the virtues and passion of her soon to be boss Ben Warren – a multi talented restaurateur who wears many hats, least of which is music.
Dioni has her head well and truly fixed and she commands respect with her presence and calm speech. She could well be a role model for all females considering a career in the industry, how to succeed with passion, pride and strength of character.
Her future goals do include a restaurant in McLaren Vale’s with a relaxed dining atmosphere using the best produce the region has to offer, I implored Dioni to let me know immediately it is open.
The best indication of Dioni Pike’s passion is that cooking is her hobby.

Giles