Pete Cutcliffe has been appointed to the position of executive chef across The Rocks Brewing Co’s three venues.
Cutcliffe brings with him a wealth of experience including five years as executive chef at The Canopy on Hyde, sous chef at the (now closed) two-hatted restaurant Balzac and group executive chef at Kingston & Co/Dish Espresso in the Westfield dining redevelopment. Cutcliffe also spent six weeks in London training for the role of sous/head chef at Jamie's Italian by Jamie Oliver with Gennaro Contaldo.
Cutcliffe says that he decided to take on the role after meeting with the brewery’s managing director and group manager Ben Kirkman, and discovering that their passion for craft beer is similar to his passion for food.
Cutcliffe has designed a new menu at the Brewery Bar in Alexandria that showcases local produce to complement the venue’s brews and includes the likes of Beer Can Chicken and 12 hour Butcher Porter braised lamb shoulder. Cutcliffe describes the food as American style with an Australian twist.
Following the implementation of the new menu at the Brewery Bar in Alexandria, the food at the brewery's other venues, Harts Pub in the Rocks and the Lord Raglan Hotel in Redfern, will also be getting a Cutcliffe-style revamp shortly.