Unwind with… is a regular column that explores the simple ways interesting people take care of themselves through periods of change or upheaval.
Brian Cole says his mother had wanted him to become a doctor or a lawyer.
Despite this, he became the chef de cuisine (or head chef) at Hearth Restaurant and Lounge at The Ritz-Carlton, Perth on the traditional lands of the Whadjuk Nyoongar people.
The 32-year-old's family fled from Sierre Leone to neighbouring Guinea in the early 90s during the civil war. From there, he says a refugee program took the family to Ghana and another on to Western Australia, a journey that took about seven years.
This is his first time as a solo head chef, which has involved new challenges, as has fatherhood. Brian also has a three-year-old daughter, Akilah, with his girlfriend Brooke.
"It's not always stressful … but there are times where the pressure is on, and everybody has to get their head down and focus, but most of the time we're having a joke, having a laugh, which is what I enjoy."
I manage hospitality hours by …
I usually [feel my best] at around 9pm. That's when I've got all the energy because I'm pretty nocturnal. It takes me a little time to wake up and get into it, but if it's something urgently important I can snap into it.
If I'm at work, [9pm] is like in the middle of service, where the adrenaline starts really getting everything going. That's when everything is switched on.
It does take a fair bit to unwind and get to bed. After a shower and having something to eat, I usually play a couple of games of chess [on my phone]. Then listen to music in bed and fall asleep.
How I make the most of time with my family …
What I've learnt is, to actually be present get out of the house. It's better that way because we're out doing things. It keeps my mind occupied, rather than sitting at home and having free time to think about work.
If we're inside, we do lots of activities. [My daughter] loves that arts and crafts.
As a family we go to the park or the Swan River. We've set a tradition of fish and chip night. My girlfriend's family also have a dinner every couple of weeks that we head to. We also like to visit friends' restaurants.
It does help that [Brooke and I are] on different schedules with the baby, but not with each other because she goes out in the morning, and I'll come home late at night. It can be tough. So that's why when we do get time together, we try and do things outside the house.
After a stressful service I relax by …
A nice glass of wine doesn't hurt, but sometimes I go to gym [after work] to try and relax.
I might listen to some music. I love music. I've always got my headphones in.
Usually, it's a pretty hectic service [and then] I put my headphones in and get on the computer and try and smash out some [admin] work.
It's a stressful, high-pressure environment, but that's really a small part of it. The pressure is there, but you just move on and then start fresh the next day. Just try to do better the next day.
How fatherhood has changed things …
I used to go into work much earlier. It took up all my energy, so I had to reduce those hours down, so I have a little bit of time with Akilah in the mornings.
I think fatherhood has also made me a little bit more caring, in the sense of looking after the people I work with.
My comfort meal is …
Breakfast food. Fried eggs, bacon and sausages or an African meal, like jollof rice or jerk chicken.
But, I eat breakfast at any time of the day. I'm always craving breakfast. By the time I'm ready to have my first meal it's usually lunchtime.
