Michelin-starred technique with Australian attitude
Head chef Chris Rhoney hails from Lancashire in the UK, and one of his first chef roles was with Andrew Simmonds as pastry junior sous from 2009 to 2012, at the Michelin-starred Danesfield House Hotel & Spa in the UK.
Rhoney’s move to Australia in 2014 began with three amazing years at Alla Wolf-Tasker’s iconic Lakehouse Restaurant in Daylesford, where he started as chef de partie, but was given the opportunity to develop his skills and creativity in the pastry department and gained the position of sous chef and head pastry chef.
