Head Chef, Chris Turner, was born in the Channel Islands and cuisine has been his big interest since he was a small child.
He trained in England at ‘The French’ Restaurant Midland hotel Manchester under Andre Matter and Simon Holling then worked under Raymond Blanc at ‘le Petit blanc’.
He then moved to London in order to spend short stints at a number of London’s Michelin star hotels and restaurants before setting out to travel the world in order to broaden his knowledge.
He spent a brief time in Asia, Australia, New Zealand and North America it was on his travels he found Sydney and decided to come back to Australia.
He came to Sydney early 2005 and landed the job as Sous chef at the awarded Pavilion on the park restaurant in the heart of Sydney.
In April 2006 he was offered the opportunity of becoming the head chef at Food and Plonk.
His classical training and world experience combined with the best fresh produce are delighting his growing regular clientele on the North Shore.
He trained in England at ‘The French’ Restaurant Midland hotel Manchester under Andre Matter and Simon Holling then worked under Raymond Blanc at ‘le Petit blanc’.
He then moved to London in order to spend short stints at a number of London’s Michelin star hotels and restaurants before setting out to travel the world in order to broaden his knowledge.
He spent a brief time in Asia, Australia, New Zealand and North America it was on his travels he found Sydney and decided to come back to Australia.
He came to Sydney early 2005 and landed the job as Sous chef at the awarded Pavilion on the park restaurant in the heart of Sydney.
In April 2006 he was offered the opportunity of becoming the head chef at Food and Plonk.
His classical training and world experience combined with the best fresh produce are delighting his growing regular clientele on the North Shore.
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