Solotel has announced two new chef appointments at Barangaroo House and Chiswick.
On the back of Cory Campbell leaving his post at Barangaroo House, Chiswick head chef Tom Haynes has been named as executive chef of Barangaroo House, Smoke and Bea.
Haynes is currently working on his first menu and will draw influence from his time at Chiswick. “Barangaroo House has its own story and style,” says the chef. “I want to bring the accessibility and heart to the experience. I want people to eat great food, leave happy, and most importantly, come back time and time again.”
After stints at North Bondi Fish and Aria, Francois Poulard has been named as head chef at Chiswick. The French-born chef has worked in Michelin-starred restaurants across Europe before moving to Australia.
“I’ve always loved Chiswick. The venue, the garden, the food — it’s all very me,” says Poulard. “I’m excited to learn more about the garden and suppliers and keep cooking simple and delicious food for our guests.”
Co-owner of the venues Matt Moran says Solotel is passionate about promoting staff from within. “We’re very lucky to have some amazing chefs who have come up through the ranks,” he says. “All our kitchens are incredibly unique so it gives me the opportunity to nurture very different talent but also for the chefs to keep drawing inspiration from each other.”