In what’s a very exciting prospect for one of the city’s most anticipated openings of 2017, Chris Lucas (of The Lucas Group) has announced that Chin Chin Sydney will be led by creative ex-Spice Temple chef Graeme Hunt. The announcement promises a big move for Hunt, who has spent the last four years helping Melbourne’s Spice Temple maintain it’s two-hatted rating, and as such as quickly excelled through the ranks and emerged as one of the most exciting young chefs in Australia.
With the announcement has come the promise that Chin Chin Sydney will have unique menu but still pay homage to the various dishes that has made the Melbourne original one of the city’s most highly regarded and popular contemporary Asian restaurants. Hunt will work alongside founding Chin Chin Senior Executive Chef Benjamin Cooper to continue the development of the menu over the coming months, as the restaurants September opening nears.
“By taking all I’ve grown up with in a Chinese family, adding into the mix the techniques and creative thinking from my time at Spice Temple, Ben’s expertise, guidance and the unparalleled new kitchen facilities at Chin Chin Sydney, we really will be creating something truly organic and original, working with exciting new elements such as wood fire, rotisserie and BBQ pit”, offered Hunt. “I am so excited to return to my hometown of Sydney and work with one of the most exciting independent restaurant groups in the country”.
The Lucas Group has been making power moves in the world of Australian hospitality lately, earlier this year announcing that they have tempted acclaimed chef Martin Benn and his partner Vicki Wild – best known as the team behind Sepia – down to Melbourne to helm a new restaurant opening next year.
Chin Chin Sydney will open the 100-year-old heritage Griffith Teas building Goulburn Street, Surry Hills in September 2017.