The Old Fitzroy Hotel will welcome a new head chef with Anna Ugarte-Carral announcing her departure from the Sydney pub.
Fabbrica’s Toby Stansfield is gearing up to take over the kitchen in June, with the chef preparing to make his mark on the culinary direction of the Odd Culture Group venue, which has become known for fostering up-and-coming talent.
“I have always created dishes with other people’s vision incorporated in the process, so I am excited to create a menu that is truly mine, simplify my cooking style and make really approachable and fun food for everyone to enjoy.”
Ugarte-Carral has been at The Old Fitz since the start of 2021 and has created two final menus that will run from today until the middle of June.
“I’ve loved my time at this pub so much, being able to express myself authentically through the food and becoming part of the community,” says the chef.
Diners will be able to order some of Ugarte-Carral’s signature dishes at Brasserie Fitz over the coming weeks as well as some new additions including a raw mushroom salad with chives and Gouda and raw trevally toast with tomato and crispy shrimp.
The pub menu will also bid farewell to the fried fish sandwich and bavette steak with fries after Ugarte-Carral’s exit.
The chef says she is looking forward to some time off before heading overseas to work in different kitchens, a plan that was pushed back due to the pandemic.
“I had to go for it because there was so much uncertainty happening in the world,” the chef told Hospitality on the role at The Old Fitz.
“It was a great opportunity, and it was a big step for me because I had been a sous chef before, but not in charge of running a restaurant.”
