Not a chef myself, but my family owns Asian/Chinese restaurant in Sydney so I might be able to give you some advice.
- If you haven't started working in a restaurant,
you will probably start as assistant to the chef, in this period I will recommend you to observe, as much as you can. Try to find out what's unique with the cooking style/receipt and ask as much questions as you can.
- If you are currently working as a chef,
if possible, try to learn different cuisines ( french/Italian/chinese etc.), and see if you can develop some kind of collaborations with them. In Sydney, there is a fine-dining restaurant called Tetsuya's, which combines Japanese cuisine with classic french cuisine and had made great success.
All in all, wish you best luck in the path of being a pro chef and please do let me know when you open your own restaurant, would love to go and try it out!