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For many people across Western Australia, a serving of fish and chips almost always comes with the same familiar companion: thick, golden fries supplied by Choice Chips. Over the past 30 years, the company’s signature straight-cut chips, known for their crisp exterior and soft centre, have become a staple in takeaway shops across the state.
Behind this quiet success story is Michael Xydas, a Greek Cypriot who arrived in Perth as a refugee in the late 1980s. Before entering manufacturing, he ran cafes and lunch bars, where he noticed just how central chips were to the business. That experience gave him an idea. After learning more about production and spotting a gap in the market, he decided to take a chance on making chips himself.
Photo credit: The Age/Max Veenhuyzen
When Xydas launched his venture in 1992, it was a modest operation. Working with a small team in Wangara, he initially produced fresh-cut chips with a short shelf life. At the time, most fish and chip shops prepared their own fries, but he offered something different: pre-prepared, partially cooked chips that were both convenient and cost-effective. By sourcing potato varieties like Atlantic and Nooksack at wholesale prices, he could supply a product that delivered both quality and value.
Over time, that approach paid off. Today, Choice Chips produces large quantities each week using Western Australian potatoes grown in Manjimup. The products are distributed widely, reaching coastal towns and regional centres alike. The company’s classic 13mm chip remains its most popular item, though the range has expanded to include other styles and even non-potato products.
The business itself has also grown beyond its original focus. What began as a chip supplier evolved into a broader distributor for fish and chip shops, offering everything from packaging to additional food items. A significant portion of the state’s fish and chip outlets now rely on the company.
Despite industry changes, some patterns have remained steady. The number of fish and chip shops in Western Australia has held relatively constant over the years, with new suburban developments balancing out closures elsewhere. Customer preferences for seafood have also stayed fairly consistent, with imported fish, such as hake, continuing to dominate, supplemented by other international sources. Meanwhile, options like Spanish mackerel are becoming more popular.
Rising costs have affected the industry, and what was once considered one of the cheapest takeaway meals is no longer as affordable as it used to be. Still, the day-to-day rhythm of the business continues much as it always has. Xydas remains closely involved, starting work before dawn to coordinate production and deliveries.
