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Thomas Green

Name:Thomas Green

Born: Newcastle, NSW

History: I started my career in Newcastle and the Hunter Valley (The Brewery Restaurant & Peppers Guest House), where I had the opportunity to work with some great chefs. Early in my career I had the opportunity to travel to London and work at some of the top Michelin star restaurants (The Square, The Ledbury & La Trompette), I also spent time running a Chalet in the French Alps and eating at some amazing French restaurants. After a few years abroad, I returned to Sydney where I worked at Pier restaurant (3 Hats) and Astral (1 Hat). I have since worked in Melbourne and have come to find my own style of cooking that focuses on great produce and ‘bistro’ style comfort food.

Have you always wanted to be a Chef?

Yes, I always wanted to be in a creative & fun environment where I can produce amazing things. I have always enjoyed working in kitchens, you really need to love cooking to get the most out of your career

How would you define your style?

Modern ‘Comfort Food’, I like to put things on the menu like ‘Roast Chicken’ & ‘Slow cooked lamb shoulder’, Dishes that people love already. I always ensure that it’s the best roast chicken they have ever had! After all isn’t that what good food is about?

What is your feature flavour these days?

At the moment we are doing things with Rabbit & sweet corn. I love rabbits because you can do many things with them and incorporate them into one dish. ‘Roast Saddle and croquette of Rabbit with bacon, currants, sweet corn & toasted almonds.’

Obsessive compulsive about?

How a dish ‘eats’, Chefs are too hung up on how a dish looks or how ‘tricky’ or ‘fancy’ the dish is. At the end of the day, food is for eating, for the customer. I cook food that’s made to eat.

What do you love about this business?

The Hours!!, No just kidding, I guess I love the freedom to create and the challenge of it all. Its not easy, and you really feel a sense of accomplishment when things go right for a change.

An ingredient you can’t live without?

Chicken Bones, I make lots of sauces from roasted chicken bones, sauces are very important to me and they are something that can really bring dishes together.

Signature dish:

Slow cooked lamb shoulder with crushed potatoes, red peppers & black olives