Tom Haynes, previously head chef at Chiswick, has moved into the position of Executive Chef across all three levels at Barangaroo House - Smoke, Bea and House Bar - while rising star Francois Poulard, has taken over as Head Chef at Chiswick, following successful stints at North Bondi Fish and Aria.
“We’re very lucky to have some amazing chefs who have come up through the ranks,” says co-owner and chef Matt Moran. “We’re passionate about rewarding, mentoring and promoting within the family. 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.”
Tom Haynes, Executive Chef at Barangaroo House
While Haynes is yet to launch his first menu, he will be drawing influence from his time at Chiswick, focusing on Australia’s best produce at Bea. “Barangaroo House has its own story and style. 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.”
Francois Poulard, Head Chef at Chiswick Woollahra
Continuing the Chiswick legacy, French-born chef, Francois Poulard has stepped up after five years within the Solotel family. Coming from a background in Michelin-starred restaurants across Europe, Poulard began his Australian career in Solotel’s unofficial chef training ground, Aria Sydney, before a recent stint as senior sous chef at North Bondi Fish. In the Chiswick kitchen, Poulard has also been reunited with old friends and colleagues from his Aria days.
“I’ve always loved Chiswick. The venue, the garden, the food - it’s all very me,” says Poulard. “I’m excited to learn more about the garden and suppliers and keep cooking simple and delicious food for our guests.”
And as for the Chiswick bees? “Francois has been given a pretty good handover on how to take care of them. But they’re still my pets!” says Haynes. “I’d love to consider bringing a hive over to Barangaroo down the track.”