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Three of Sydney’s Top Sous Chefs Added to World First Sunday Sous Session Event Series

August 24, 2017 Dining No Comments Email Email

Following the announcement of the world’s first Sunday Sous Sessions event series taking place throughout September 2017 at the iconic former Marque restaurant, three more of Sydney’s top sous chef talent have been added to the lineup for this not to be missed event presented by Studio NEON in collaboration with Hopscotch Collective.

Joining Andy Ashby from nel. Restaurant (3rd September) will be three highly acclaimed Sous Chefs including Khanh Nguyen from Cirrus Dining(10th September), Sam Young from Merivale (17th September) and Alex Farrow from North Bondi Fish (23rd September).

Launching with an initial exclusive four dinner season, each session will see a Sous Chef from four of Sydney’s most renowned restaurants design their own unique five-course degustation menu with matching wines, prepare their ingredients and cook and serve to an intimate gathering of 50 attendees.

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.

“We are proud to showcase four of the most talented Sous Chefs Sydney has to offer in our inaugural Sunday Sous Sessions event series,” says Aaron Teece, Founder of Studio NEON. “There is no doubt Andy, Khanh, Sam and Alex each have worked in some of the best kitchens in the world, and now is truly a time for each Sous Chef to shine at their own event.”

Khanh Nguyen, Sous Chef at Cirrus Dining has worked at some of Sydney’s most well-known restaurants including Mr Wong during its launch phase. Khanh has worked in kitchens including Bentley under acclaimed Head Chef Aidan Stevens and Monopole prior to taking on the role of Sous Chef at Cirrus Dining. From Khanh’s Sunday Sous Session, guests can expect to be inspired by the sights, sounds and smells of South East Asian street food as Khanh cites his travels through Vietnam as a firm inspiration for his menu.

Sam Young, recently appointed Sous Chef at Merivale is proud to call Dan Hong his greatest mentor. Sam has worked in kitchens including Mr Wong, Ms G’s and Fratelli Paradiso before returning back to Merivale Group as a Sous Chef. Guests attending Sam’s Sunday Sous Session can expect to experience a Chinese inspired menu when it comes to dishes and flavour profile, taking notes from his own heritage, however this will be integrated with traditional Italian cooking methods giving guests a truly unique dining experience.
The final Sunday Sous Session will feature Alex Farrow, Sous Chef from North Bondi Fish who currently works under Zac Sykes. Alex has worked in some of the world’s most well-known kitchens globally, and with the world’s most elite chefs including Gordan Ramsey.
“Like with all creativity, inspiration for a chef is limitless and is truly individual. From four different Sous Chefs, we are seeing the sum of their culinary and personal experiences and passion harnessed and put into their own unique menus that will be shared exclusively with Sunday Sous Sessions diners. This is an opportunity for Sydney and the hospitality industry to show their full support behind our emerging talent, and an event not to be missed for lovers amazing food,” says Aaron.
Tickets for each session are $165 per head with a portion of all ticket sales donated to RUOK Day (September 14th) and beyondblue, as the official charity partners of Sunday Sous Sessions via Humanatix.
Since officially launching to the media and public last week, the Sunday Sous Sessions has been incredibly well-received by both the industry and the general public.
“We have been inundated with support from Sydney’s top chefs and restaurateurs, all clamouring to get on board and participate in future seasons. Sous Chefs are the heart and soul of the kitchen and this is the chance for four of Sydney’s best and most talented to showcase their ability, creativity and love for food and flavour,” says Mr Teece.
“The beauty of Sunday Sous Sessions is each Sous Chef and their menu is incredibly different, giving guests a different dining experience each Sunday for the month of September. Whether you choose to attend one event, or come to all four, there is no question your mind will be blown and your tastebuds absolutely delighted from each of our very talented Sous Chefs,” says Aaron.

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