Brasserie 1930 has welcomed Troy Spencer as its new head chef. Spencer has extensive brasserie experience from restaurants in Melbourne, France, London and Edinburgh at restaurants including Pomme, Bistro Thierry, and L’etoile Restaurant and Bar.
“Troy’s appointment marks a new and exciting chapter for Brasserie 1930, and we couldn’t be more thrilled to have him lead the kitchen,” says General Manager of Capella Sydney Marc von Armin.
“His innovative approach to Australian cuisine and commitment to local, sustainable ingredients aligns perfectly with Capella Sydney’s dedication to offering exceptional, authentic experiences. We’re excited for what’s to come under his leadership.”
Brasserie 1930 is set within the heritage-listed sandstone walls of Sydney’s luxury hotel Capella. The venue, which takes its name from the year its building was completed, is part of The Bentley Restaurant Group, alongside Bentley Restaurant and Bar, Monopole, Yellow, King Clarence, and Eleven Barrack.
The award-winning restaurant’s kitchen is centred around a custom charcoal grill, and it employs a range of cooking techniques including curing, smoking, fermenting, preserving, and pickling to form the menu.
Executive Chef and group Co-Owner Brent Savage selected Spencer for the role based on his extensive experience. The pair have already begun collaborating on new dishes that will form part of the restaurant’s evolving menu, which will highlight Australian produce and native ingredients.
“The brasserie celebrates the incredible variety of native Australian ingredients, blending the country’s unique culinary heritage. It’s about highlighting the best of what Australia has to offer, in a warm and inviting brasserie setting where guests can enjoy exceptional food without the formality – just good, honest flavours in a space that feels elegant,” says Savage.
“It’s been a privilege working alongside Brent, and I’m eager to continue developing Brasserie 1930’s new direction,” adds Spencer.
Brasserie 1930 is located at 24 Loftus Street, Sydney. It is open for lunch Tuesday to Friday, and dinner Tuesday to Saturday.
