New additions to Merivale’s team of chef
Merivale has announced two new appointments: Ben Fitton joins as head chef of The Fish Shop, and Toby Worthington will work under Patrick Friesen and Christopher Hogarth at Papi Chulo.
Ben Fitton takes the reins at Potts Point’s The Fish Shop, working under executive chef Jeremy Strode.
Fitton ran the kitchen at Sean’s Panorama in Bondi for just over two years, after which he joined Damien Pignolet as head chef at Regatta in Rose Bay.
Fitton will develop a fresh new menu at The Fish Shop, showcasing the diner's evolving list of local, seasonal and sustainable Australian seafood.
Toby Worthington joins Papi Chulo after three years working alongside Peter Doyle at the Merivale fine diner, est. He began his career at The Culinary Institute of New Zealand, before venturing to the United Kingdom where he developed his culinary skills under the tutelage of Ashley Palmer-Watts at Dinner by Heston. Relocating to the southern hemisphere in 2012, Worthington moved from European cuisine to modern Australian at Manly Pavilion, before joining Merivale.
Worthington will continue to develop Papi Chulo’s offering of smokehouse meats and seafood while Friesen and Hogarth prepare to lead the kitchen at The Queen Victoria Hotel, set to open its doors in November.