Art Archive Thursday Vol. 001

In the Kitchen

Many kitchens in the world operate quietly, rarely drawing attention, building technique and judgement through repetition rather than display. Our chef’s path took shape in kitchens like these. A graduate of Le Cordon Bleu, he went on to work across some of Australia’s most demanding restaurants and hotels, where skills were tested daily in environments that required consistency, adaptability, and control.

During his time as Executive Chef at the Mayfair Hotel, Mayflower Australia, and the British Hotel, he was responsible for navigating multiple Western culinary systems at once, from foundational knife work, sauces, heat, and structure, to the ability to shift seamlessly between different menu styles. Further experience at Hyatt Regency, Rockpool Bar & Grill Sydney, and Windy Point Restaurant deepened his understanding of Western cooking as a complete technical language, shaped through long-term practice across varied kitchens, formats, and service rhythms.

These years of work formed a broad and reliable command of Western culinary technique. Rather than being tied to a single style, his cooking draws strength from fundamentals that can be applied across cuisines, allowing technique, judgement, and flavour to work together with clarity and balance.

Today, that way of working continues in our kitchen. Modern Australian cooking here rests on a comprehensive Western foundation, guided by respect for produce and an attention to precision. The food reflects Australia’s multicultural landscape and exceptional ingredients, presented with restraint and focus.

We believe that consistent work leads each kitchen toward its own path. When technique is steady, a voice emerges naturally over time. 

This archive begins here. Every Thursday.