Andrew Naudi

Andrew Naudi


Sydney, Australia.


I started experimenting with food at the age of 16 and my first professional kitchen experience was at the Sofitel Wentworth.  Since then I have been lucky to work at range of exceptional restaurants, including The Observatory, 5 Star Hotel. (Now, The Langham).

Have you always wanted to be a Chef?

Absolutely always wanted to be Chef, I am passionate about cooking. I love experimenting with produce to see if I can create unique energy and flavours into my food.

How would you define your style? 

Contemporary Asian fusion, using cooking techniques inspired by traditional French cooking.

What is your feature flavour these days? 

Testing fusion concepts with pan Asian inspired herbs and spices.

Obsessive compulsive about?

Having a very organised and motivated kitchen. I believe an inspired and motivated team is expressed in the food you deliver to the table.

Your greatest culinary inspiration:

Chef Masahiko Yomoda, I worked alongside him for almost 10 years and he taught me precision plating and to respect the produce.

What do you love about this business?

Thriving on the challenge of creating and evolving new menu concepts. I always want my most recent work to be my best work.

An ingredient you can’t live without?

Chilli, mushrooms with a hint of fun!

Most ‘eyebrow raising’ menu item:

I created a Coffee Gel, which I serve with Kabayaki Barramundi and mixed grains.

Signature dish:

Smoked & Chilli Beef Short Rib.