Leading Sydney CBD restaurant Shell House has appointed highly credentialed Brad Guest (left) as their new head chef of the Dining Room and Terrace.
Guest has worked with some of the biggest names in the restaurant business and was on the opening team for Oncore, was most recently head chef at Cafe Paci and has spent time working with industry icons including Neil Perry, Martin Benn and Daniel Puskas.
"Guest brings a wealth of expertise and a proven track record of culinary excellence to his new role," says culinary director Joel Bickford (right).
“I am so excited to be joining such a dynamic team here at Shell House," Guest says. "Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity.
"When the opportunity to step into the head chef role [established by Aaron Ward] was offered, I knew it was an opportunity I couldn't resist.
"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 journey in the Sydney restaurant business began at renowned venues such as Bilson's and Sepia, both of which held three-hat status during his tenure.
He subsequently worked at Gastro Park, Boathouse on Blackwattle Bay, and Rockpool, as well as at Sixpenny.
The Shell House menu is divided into nine sections, comprising caviar and oysters, snacks, starters, vegetables, pasta, fish and shellfish, meat, sides and dessert.
"Guest brings a wealth of expertise and a proven track record of culinary excellence to his new role," says culinary director Joel Bickford (right).
“I am so excited to be joining such a dynamic team here at Shell House," Guest says. "Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity.
"When the opportunity to step into the head chef role [established by Aaron Ward] was offered, I knew it was an opportunity I couldn't resist.
"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 journey in the Sydney restaurant business began at renowned venues such as Bilson's and Sepia, both of which held three-hat status during his tenure.
He subsequently worked at Gastro Park, Boathouse on Blackwattle Bay, and Rockpool, as well as at Sixpenny.
The Shell House menu is divided into nine sections, comprising caviar and oysters, snacks, starters, vegetables, pasta, fish and shellfish, meat, sides and dessert.
Dishes from Guest's inaugural menu include: scampi with pumpkin, brioche and pepita salt; sourdough orecchiette with mushroom and almond; risotto with ebi prawn and roasted butter; linguine with urchin, caviar, lemon; and whole roasted flounder, almondine and curry leaf (above).
"We are thrilled to welcome Brad Guest to the Shell House family as our new head chef," said Brett Robinson, owner and restaurateur of Shell House Dining Room and Terrace.
"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 joins a team that includes culinary director Bickford, and F&B director Alex Kirkwood.
Images: Johnny Valient
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