Head Chef with over 19 years of experience in high-end, award-winning restaurants, hotels, catering, and consultancy within five-star environments. Broad experience from providing tasting menus to catering for events with over 1,000 guests.
Proven entrepreneurial skills, gained from owning and operating successful restaurants, which gave me experience in all the different areas. A dedicated professional recognised for reliability, adaptability, and a commitment to continuous improvement, thriving in a fast-paced environment while maintaining the highest standards of quality.
The Commons has three cafes in different locations, a cocktail bar and also runs events across its locations.
As the NSW Head Chef, I:
Head Chef in charge of multiple venues
I started as the Head Chef at Estate Vaucluse House and got promoted to Group Head Chef, overseeing Estate Vaucluse House, The Mint and Bullion Store.
Estate Vaucluse House is a restaurant and a wedding venue. At Estate we:
The Mint is an event venue for weddings, cocktails, conferences, and celebrations. At The Mint we:
Bullion Store is a cafe located on the same site as The Mint where we served freshly made food with quality ingredients.
As the Group Head Chef I:
Hotel Emiliano
Allez Allez!
La Brasserie Erick Jacquin