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Australia’s Top Sous Chef Talent to Cook In World First Sunday Sous Sessions Event Series

August 15, 2017 Dining No Comments Email Email

In an Australian first for foodies, Sous Chefs from some of Australia’s top restaurants will harness their creativity and passion as part of an intimate dining series called Sunday Sous Sessions, commencing from 3rd September 2017 in the space most known as iconic restaurant Marque by Mark Best.

Launching with an initial exclusive four dinner season, each session will see a Sous Chef from a renowned restaurant design their own unique five course degustation menu, prepare their ingredients and cook and serve to an intimate gathering of 50 attendees.
Announced today, the first of four Sunday Sous Session events will feature nel. Restaurant’s Senior Sous Chef, Andy Ashby who works alongside the renowned Nelly Robinson. Starting his career at an early age in New Zealand, Ashby moved to Australia landing at hatted restaurant The Point, working underneath Scott Picket. From there Ashby moved to the highly acclaimed qualia (Hamilton Island) where he had the opportunity to work in the kitchen with the likes of Peter Gilmore, Guillaume Brahimi and Shannon Bennett. Ashby has also worked at the hatted Thompson Reserve in Brisbane prior to moving to nel. Restaurant alongside Nelly Robinson where they are famed for their degustation menu that changes on a six-week rotation.

Sunday Sous Sessions was created in order to publicly recognise the people who are the ‘engine rooms’ of some of the best kitchens in Australia. Each session, which will highlight one individual Sous Chef, will encourage the industry and food lovers alike to openly applaud their ability, creativity and talent. Each participating Sous Chef in this series has the full support of their restaurant, Head Chef and mentor, for their own Sunday Sous Session,” says Aaron Teece, Founder of Studio NEON.

Studio NEON has teamed up with Events Producer, Lauren MacDougall of Hopscotch Collective to hand select each of the four participating Sous Chefs and organise the inaugural season of Sunday Sous Sessions.

Having cooked in some of the world’s most renowned kitchens, been a personal chef for a range of A-list celebrities, Margaret Thatcher and even cooking for Her Majesty The Queen, Aaron understands just how much pressure, skill and talent is involved in working behind the scenes in a top tier restaurant. Since starting Studio NEON, Aaron Teece has been renowned for being the creative mastermind of Sydney’s catering industry, developing exclusive, creative and theatrical menus for high-end events nationally that include locally sourced, seasonal and sustainable ingredients.

“It’s not very often our Sous Chefs get the opportunity to unleash their own personal style and flair and run a kitchen from start to finish. After having personally worked in some of the world’s top kitchens there is a true appreciation in the industry for the talent and dedication of Sous Chefs. Often the unsung heroes, Sous Chefs are juggling everything from budgets, suppliers, menu creation and working with the team from preparation to service. This is a chance to have the public experience and see firsthand what our Sous Chefs can do,” says Aaron.

“Sous Chefs are encouraged to push the boundaries and cook beyond the cuisine they are known for. All of our participating Sous Chefs have been encouraged to develop their own menu inspired by their career and experiences so far. This is a chance for food lovers to get to know more intimately the culinary genius’ who are day-in and day-out preparing and cooking the best meals in Sydney,” says Aaron.

Sunday Sous Sessions will run for four weeks during the month of September at the space most renowned as Mark Best’s restaurant Marque on Crown St in Surry Hills. Marque was best known for being a certified breeding ground for many of Sydney’s current Head Chefs and Mark Best one of the key mentors for Sydney’s culinary talent. This is the ideal space to host each intimate dinner with each Sous Chef preparing, cooking and serving their five-course degustation along with drink pairings.

Tickets for each session are $165 per head with a portion of all ticket sales donated to beyondblue and RUOK Day (September 14th), as the official charity partners of Sunday Sous Sessions via Humanatix.

“This concept and event has been more than two years in the making and we are excited to see the brilliance of the Australian hospitality industry in action. Like the Sous Chefs themselves, we expect each Sunday Sous Session to be filled with lots of fun and surprises, coupled with great food and unique flavours. Not only will Sunday Sous Sessions be a great night out, but will be a wonderful culinary experience for diners,” says Aaron.

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