Samuel Rozsnyoi is a name that Sydneysiders are becoming well acquainted with. The chef has enjoyed stints at Saint Peter, Fred’s, now-shuttered ACME, and Café Paci.
Towards the end of last year, Rozsnyoi took on his first head chef role at Dear Saint Eloise – but the appointment was short lived, with Matt Moran recently poaching him to take over Chiswick’s top spot.
“Matt Moran and I crossed paths quite organically, and I’ve always loved his work and restaurants. When the opportunity arose to join the team at Chiswick as head chef, I was very keen. I’m loving calling Chiswick my new home,” says Rozsnyoi, who was drawn to the restaurant’s on-site garden which allows for a seasonal garden to table spread where the produce speaks for itself.
“It’s Samuel’s passion for produce-driven cooking and his talent for creating dishes that are both refined and approachable that make him the perfect fit for our philosophy. I’ve actually had my eye on Sam for a while … he’s one of the brightest young talents in the Sydney food scene right now,” says Moran.
At Chiswick, the chef has a significant challenge ahead: continuing the restaurant’s long-standing legacy of impeccable food and service to honour longstanding loyal customers, while bringing his own, new perspective to the table.
Rozsnyoi says each of his mentors has shaped his unique perspective, inspiring his style of cooking. “From those mentors I have taken slivers of each. As I create, I’m seeing those who taught me shine through on occasion,” says Rozsnyoi.
“While working at Saint Peter with Josh Niland, my love for cooking seafood was cemented. Getting in whole fish – particularly coral trout – dry-aging it and cooking it on the grill brings me much joy.”
“Chiswick’s autumn menu has a great snapper crudo with persimmon, fermented kohlrabi and ginger dressing. It’s beautifully simple, and the dressing is very sharp.”
The chef acknowledges that no matter the role in hospitality, the job can be demanding, with long hours and physical and mental strain. To address this, he’s making every effort to build and maintain a strong team.
“As head chef I need to be conscious of the way I conduct myself, as this can be the difference between a healthy, and not so healthy environment. The team is everything, so fostering a positive and honest workplace is paramount,” he says.
A large part of building a strong team relies on reliable leadership. For Rozsnyoi, leadership by example is the style that comes most naturally – and one he believes works best.
“I’m in there with my team prepping, ordering, cooking, and doing service just like them. If I can show my team how dedicated to the cause I am, I believe that translates to the finished product and having happy customers.”
Looking forward, the chef hopes to honour Chiswick’s renown.
“My vision for Chiswick is to continue its longstanding legacy of creating delicious food for both the locals that have returned to Chiswick on many occasions, and our new customers. I also hope to express my individual style of garden to table cooking in the new role,” he says.
The chef’s new autumn menu is now available, featuring Chiswick classics like the slow roast lamb, alongside newcomers like baked lumache, with mushroom, mozzarella, and chilli; wood roasted chook; and a bay leaf custard tart.
