Promoting Eco-Friendly Culinary Practices with Chef Aryn Hala

Aryn Hala is a celebrated chef based in Gold Coast, Queensland, known for her innovative approach to cooking and commitment to sustainability. Born on April 12, 1988, her passion for food was sparked at an early age in her grandmother’s kitchen, where she learned the value of fresh, local ingredients and traditional methods. Aryn honed her skills at the Culinary Institute of Australia in Sydney, co-founding the Sustainable Cooking Club to promote eco-friendly practices.

After working at various top restaurants, she became the head chef at Patio Season in 2021, where she focuses on seasonal menus that showcase locally sourced ingredients. Beyond the kitchen, Aryn is passionate about mentoring young chefs and advocating for sustainable cooking practices. She’s also working on her first cookbook, which blends her love for food with her dedication to environmental stewardship, aiming to inspire a new generation of mindful cooks.

What inspired you to focus on sustainable cooking?

My passion for sustainability started early in my career, but it really grew when I began to understand the environmental impact of the food industry. Growing up in Gold Coast, I was surrounded by fresh, local produce and beautiful natural landscapes. I saw firsthand how important it is to respect the land and the resources it provides. When I trained at the Culinary Institute of Australia, I co-founded the Sustainable Cooking Club, and that experience deepened my commitment to eco-friendly cooking. I realized that we can create incredible dishes while also protecting the environment and supporting local farmers. It’s all about making mindful choices in the kitchen that minimize waste and promote sustainability.

How has your journey as an entrepreneur influenced your career?

Being an entrepreneur has been a rewarding yet challenging journey. It’s given me the freedom to pursue my passion for food on my own terms, but it also requires constant dedication. Running a restaurant like Patio Season has taught me so much about balancing creativity with the business side of things. You have to think not just about the dishes you’re creating, but how to manage a team, handle finances, and ensure that everything you do aligns with your values. Entrepreneurship has pushed me to grow not only as a chef but as a leader. I’ve learned to stay adaptable, especially during tough times like the pandemic, and to always keep the bigger picture in mind.

How has your role as an influencer shaped your message on sustainability?

I wouldn’t call myself an influencer, but I do recognize that sharing advice and advocating for sustainable practices in the culinary industry comes with a lot of responsibility. People look to you for advice and inspiration, so I’ve always made it a point to use my platform to promote causes I’m passionate about, like sustainability. I share not just recipes, but the stories behind them—why I choose certain ingredients, how they’re sourced, and what impact those choices have on the environment. Social media allows me to connect with a wider audience, and it’s been amazing to see how many people are eager to learn about sustainable cooking. I want to show people that it’s possible to cook delicious, restaurant-quality meals at home while also making eco-conscious choices.

Can you tell us about your upcoming cookbook?

I’m really excited about this cookbook! It’s been a dream of mine for years. The book focuses on sustainable cooking and features a mix of my favorite recipes, tips for reducing food waste, and guidance on sourcing local ingredients. It’s designed to be approachable for home cooks, whether they’re beginners or more experienced in the kitchen. I also wanted to include personal stories from my career and life in Gold Coast—how my experiences have shaped my cooking philosophy and why sustainability is so important to me. My hope is that this book will inspire people to think differently about the way they cook and encourage them to make more environmentally friendly choices.

What challenges have you faced while balancing your entrepreneurial work and personal life?

Balancing work and personal life has definitely been a challenge, especially as an entrepreneur. The restaurant industry is demanding, and when you add the responsibility of running a business and managing a team, it can feel overwhelming at times. I’ve had to learn how to prioritize self-care and set boundaries. I love what I do, but I’ve realized that stepping away from work to recharge is just as important as being in the kitchen. Spending time with family, going for a surf, or just enjoying a quiet moment helps me come back to my work with fresh energy. It’s all about finding that balance so I can continue to do what I love in a sustainable way.

What advice would you give to aspiring chefs and entrepreneurs?

My biggest piece of advice is to stay true to your values. The culinary world can be tough, but if you’re passionate about what you’re doing and committed to your principles, that will shine through in your work. Don’t be afraid to take risks, and be open to learning from both successes and failures. As an entrepreneur, you’ll face setbacks, but those challenges are where the real growth happens. Surround yourself with a strong support network, whether it’s mentors, family, or a great team. And most importantly, always keep learning. The world of food is constantly evolving, and staying curious and adaptable is key to long-term success.

How do you stay innovative in both your cooking and business?

Innovation is key to staying relevant in both the culinary world and as an entrepreneur. For me, it starts with being open to new ideas and constantly experimenting. In the kitchen, I’m always playing with new ingredients, trying different techniques, and thinking about how I can take a traditional dish and make it more sustainable or exciting. It’s also about listening to feedback, from both my customers and my team. In business, innovation comes from embracing change and technology—whether it’s improving our processes to reduce waste or exploring new ways to reach our audience through social media. Keeping that creative energy flowing, while staying true to my values, is how I push things forward.

What are the biggest misconceptions about sustainable cooking that you’ve encountered?

One big misconception is that sustainable cooking is expensive or complicated. People often think that choosing eco-friendly options or sourcing local ingredients is hard to do, but it can actually be more affordable and accessible. It’s all about making smart choices—using seasonal produce, for example, is often cheaper and fresher than importing out-of-season ingredients. Another misconception is that sustainable food doesn’t taste as good. That couldn’t be further from the truth! By focusing on high-quality, fresh ingredients, you can create dishes that are both flavorful and environmentally friendly. I always try to show that sustainable cooking is not just the right thing to do, but it’s also delicious and rewarding.

How do you hope your cookbook will impact the way people cook at home?

I hope my cookbook encourages people to see cooking as both a creative and sustainable activity. It’s not just about making great food but also thinking about where that food comes from and how we can make better choices for the planet. I want home cooks to feel empowered to make small changes, like reducing food waste, supporting local farmers, or even growing their own herbs. The book is filled with practical tips and easy-to-follow recipes that make sustainable cooking feel approachable and enjoyable. Ultimately, I hope it inspires people to cook more consciously and to see the kitchen as a place where they can make a positive impact on the environment.

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