About The Chef
Andrew Clarke
ÂChef Andrew Clarke is a passionate advocate of fresh, seasonal and regional ingredients. His food challenges and excites, its presentation displays both form and balance like good artwork.
His state-of-the-art kitchen includes a wood-fired oven to be used to make traditional wood-fired pizzas during the day, and as a showpiece oven at night.
Andrew Clarke's cooking career began with Anthony Musarra at Mesclun Brasserie, where he quickly learned the basics of contemporary Australian cuisine. After a year, he moved to The Edge restaurant to work with Gary Skelton at his popular fast-paced restaurant in East Sydney. During this time, Andrew also worked with Matt Browns Greens delivering fresh fruit and vegetables to some of Sydney's finest restaurants. Subsequently, he accepted a position at Claude's Restaurant under Tim Pak Poy, one of Australia's finest chefs. Andrew worked at Claude's for three years during which time Tim passed on his skills, knowledge and passion for fine dining. Since then Andrew has assisted prominent Sydney caterer Leigh Stone-Herbert of Absolute Ambrosia, and worked at a number of Sydney restaurants including the Bathers' Pavilion.
