Blaze Young Reflects on Nieuw Ruin Closure and Future Plans After Chef of the Year Honour
Heavily awarded local chef Blaze Young is making waves in Perth's culinary scene, with the imminent closure of her Fremantle venue Nieuw Ruin and a starring role at the upcoming Subi Spritz festival. Ms Young, recently named the WA Good Food Guide Chef of the Year for 2025, serves as executive chef across three iconic venues: Foxtrot Unicorn and Edward & Ida's in the CBD, and Nieuw Ruin in Fremantle.
Despite her deep affection for Nieuw Ruin, which she opened in 2021, Ms Young confirmed the wine bar turned restaurant will shut its doors this weekend. She explained to PerthNow that the decision stemmed from the lease expiration and a desire for renewal.
"The lease was up, and we were looking down the barrel of signing on for another five years and decided it was time for Nieuw Ruin to get a new space," she said. "When we opened, we weren't expecting to be a restaurant, and we've been battling through for the past five years. It's time for a new space and a refresh."
New Restaurant in the Works for Perth's CBD
Ms Young revealed plans for a new restaurant, aiming to open by the end of the year. With her other two venues located in the CBD, she is scouting nearby locations to consolidate operations.
"We have a new venue in the works, and we hope to have the doors open for the new project by the end of the year," she stated. "We'll definitely take the spirit of Nieuw Ruin with us."
After becoming Nieuw Ruin's opening head chef in 2021, she transitioned to an executive chef role within the Foxtrot Hospitality Group, overseeing culinary direction across all three venues. Her extensive experience includes stints at renowned Perth kitchens like Propeller, Billie H, Lions & Tigers, and Madalena's, complemented by festival work such as Pair'd Margaret River.
Subi Spritz Festival and Collaborative Excitement
Ms Young's schedule remains packed, with the highly anticipated Subi Spritz event taking over Subiaco from March 26 to March 29. She expressed enthusiasm for the community-focused festival.
"I'm excited to be a part of the Subiaco community," she said. "The fun thing about this event is that we're not going to be stuck in the kitchen, we'll get to run around the room and bring out our food. We'll get to cook each other's food too, which will be out of my comfort zone and really fun."
On Sunday, March 29, she will participate in the Juanita's & Friends: Aperitivo Club event alongside peers Luke Foyle from Juanita's and Drew Dawson from Off Licence. Ms Young highlighted the value of collaboration in the culinary world.
"Getting the chance to work with your idols is amazing. I'm pinching myself standing next to them," she shared. "We have such a beautiful, inclusive, welcoming community. They've all been so generous with their time and knowledge, welcoming me into their kitchens. Every chef has a different perspective and a passion that comes from a different part of food and hospitality. It's so educational and inspiring."
Festival Work and Final Farewell to Nieuw Ruin
Ms Young plans to expand her festival involvement, noting its challenging yet rewarding nature.
"Festival work is something I'm doing more of. Stepping into someone's kitchen feels like you're cooking with a blindfold on. It pushes you to be better, you're cooking as hard as you can, and you're cooking in ways you might not otherwise," she explained.
Nieuw Ruin will host its last supper on Sunday, March 15, inviting the Fremantle community for a final meal. Reflecting on the venue's legacy, Ms Young expressed pride in its impact.
"I grew up in Fremantle, I've always loved it. I always felt an affinity for eating and drinking on the café strip, there's such a sense of place there," she recalled. "Five years ago, we felt it was lacking in grown-up offering. There weren't a lot of wine bars or restaurants for young people our age like there are now. Back then, it felt like something that was really needed, and there was so much community support. It's just time for something new. But it's full steam ahead until then, and we'll be cooking our hearts out."
