All change at Solotel as two new chefs step up to lead
Two new chefs have stepped up Solotel venues Barangaroo House and Chiswick.
Chiswick head chef Tom Haynes has been named as executive chef of Barangaroo House, Smoke and Bea, following the departure of Cory Campbell.
“Barangaroo House has its own story and style,” Haynes said. “I want to bring the accessibility and heart to the experience. I want people to eat great food, leave happy, and most importantly, come back time and time again.”
French-born chef Francois Poulard (ex- North Bondi Fish and Aria) has been appointed head chef at Chiswick, bringing with him experience working across Michelin-starred restaurants in Europe.
“I’ve always loved Chiswick. The venue, the garden, the food — it’s all very me,” said Poulard. “I’m excited to learn more about the garden and suppliers and keep cooking simple and delicious food for our guests.”
Co-owner of the venues Matt Moran said they were lucky to have “some amazing chefs” who have come up through the ranks.
“All our kitchens are incredibly unique so it gives me the opportunity to nurture very different talent but also for the chefs to keep drawing inspiration from each other,” he said.
22nd February 2019
