Two new chefs join the Applejack team
Applejack Hospitality has announced the appointment of two new chefs to its growing team.
As executive chef, Kasper Christensen will take the helm of kitchen operations across the group, which includes Sydney venues The Butler, SoCal, Bondi Hardware, Della Hyde and The Botanist. Christensen has 16 years' experience in the restaurant industry, both locally and internationally, including working as the personal chef to the Queen and Prince of Denmark.
Christensen worked in various Michelin star restaurants before moving to Australia in 2006 and working in roles such as senior sous chef at Quay and head chef at Rushcutters. He also completed an internship at the Noma Australia pop-up earlier this year.
The second appointment sees George Fowler (pictured below) taking the reins as head chef at The Butler in Potts Point. Fowler also has 16 years’ experience in the restaurant industry, both locally and in London. In England, Fowler started his career working for Barry Tonks at Bonds restaurant then later worked for Jason Atherton at the Michelin-starred Pollen Street Social. In Melbourne, he headed up Sketch and worked alongside Guy Grossi at Grossi Florentino as senior sous chef.
Fowler’s new menu at The Butler includes dishes such as Palmer Island Mulloway cooked in a paper bag and slow cooked wagyu, swede and kohlrabi.
Ben Carroll and Hamish Watts, directors of Applejack Hospitality said “This is an interesting time of change for Applejack, with both of these acclaimed chefs bringing their unique talent and skills to our group and taking us in a new and exciting food direction. We can’t wait to see our customers enjoy their creations as much as we have in the conception process.”