Graeme Hunt is to lead the kitchen of Chin Chin Sydney as head chef, adding to an already impressive culinary line-up for the much anticipated 2017 opening.
Hunt, a Sydneysider who has spent the last four years in Melbourne at two-hatted Spice Temple, quickly excelled through the ranks, becoming the youngest head chef in the company at age 30.
His experience in one of Australia’s premier Asian restaurants and Chinese roots makes him a perfect fit for Chin Chin Sydney. Promising a uniquely Sydney restaurant that pays homage to the iconic dishes that gave its Melbourne home ‘cult status’, Hunt will work alongside founding Chin Chin senior executive chef, Benjamin Cooper, to continue the development of the menu over the coming months as the Sydney opening draws closer.
Hunt sees the opportunity to work with Cooper and Chin Chin owner, Chris Lucas, as one that will allow him to express his creativity and technique. “I am so excited to return to my hometown of Sydney and work with one of the most exciting independent restaurant groups in the country,” he said.
“By taking all I’ve grown up with in a Chinese family, adding into the mix the techniques and creative thinking from my time at Spice Temple, Ben’s expertise, guidance and the unparalleled new kitchen facilities at Chin Chin Sydney, we really will be creating something truly organic and original, working with exciting new elements such as wood fire, rotisserie and BBQ pit.”
Lucas said he’s ecstatic about the appointment of a Sydney local with such strong pedigree. “I’ve seen how Graeme and Ben’s minds work when in their kitchens and am extremely excited for our opening so guests can experience all that will be Chin Chin Sydney.”
Chin Chin Sydney, located in the Griffiths Teas building, is slated to open in September 2017.