Brad Guest has been appointed as head chef of Sydney’s Shell House Dining Room and Terrace in the CBD.
Guest comes from over a decade of work across Sydney’s top venues, including early on at Martin Benn’s Sepia and Bilson’s by Tony Bilson.
More recently, Guest has held roles at Rockpool, Boathouse on Blackwattle Bay, Gastropark, Cafe Paci, and was part of the opening team at Oncore by Clare Smyth.
“I am so excited to be joining such a dynamic team here at Shell House. Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity,” says Guest.
“I am thrilled to dedicate my skills and passion to make my mark on the restaurant’s identity and continue its great reputation for excellence.”
Guest’s menu is now available at Shell House, with highlights including scampi with pumpkin, brioche, and pepita salt; sourdough orecchiette with mushroom and almond; risotto with ebi prawn and roasted butter; and linguine with urchin, caviar, lemon.
Guest joins Shell House Owner and Restauranteur Brett Robinson, Group Culinary Director Joel Bickford, and Food and Beverage Director Alex Kirkwood in the role.
“We are thrilled to welcome Brad Guest to the Shell House family as our new head chef,” says Robinson.
“Brad’s outstanding culinary achievements, his creativity and his leadership abilities make him the perfect fit to lead our culinary team in the dining room. We are confident that his vision and expertise will take the dining experience at Shell House to another level”.
Guest’s autumn menu is now serving at Shell House Dining Room and Terrace located at 37 Margaret Street, Sydney, New South Wales.
