Harry Yakinthou

Born: Darwin NT

History:

My earliest memories of food are on the laundry floor of my grandfather’s house, watching my father and grandparents butcher meat. It was the first thing that truly captivated me. I loved everything about the process—the anticipation of opening the oven after something had been slow-cooking overnight, the way food brought people together, and the craft behind every step.

That fascination set me on a path that has shaped my entire life. It took me from suburban West Australia to some of the world's most demanding kitchens, including working alongside Michelin-starred chefs and eventually becoming the first sous chef to Michel Roux Sr. Those experiences shaped my understanding of what great hospitality and craftsmanship really look like—and the dedication required to achieve them.

Today, that journey has come full circle at Harry's at Conti, very close to where I grew up. Building my own team and creating a restaurant that reflects everything I've learned has been one of the most rewarding chapters of my career. For me, great food has never been about prestige—it's about creating moments people remember long after they've left the table.

Have you always wanted to be a Chef?

School never made much sense to me. As someone with dyslexia, I struggled academically and constantly felt like I wasn't finding my place.

Food was different. It made sense immediately. Kitchens gave me clarity, purpose and a language I understood. Cooking became the place where I could express myself, challenge myself and ultimately build a career doing something I genuinely loved.

How would you define your style?

Completely heart-led. I’m all about classical cuisine viewed through a contemporary lens.

What is your feature flavour these days?

It's not really a flavour—it's a feeling.

I love taking traditional comfort food like pork pie, Beef Wellington or apple tarte tatin and keeping everything people love about them: the flavour, the nostalgia and the sense of comfort. Then I challenge myself to turn them into something unexpected, modern and beautiful.

 

For me, great cooking isn't about reinventing food for the sake of it. It's about respecting where a dish comes from while finding a new way to tell its story.

Obsessive-compulsive about?

Creation, repetition and the relentless pursuit of excellence.

Your greatest culinary influence:

Joel Robuchon, partly because he's the only culinary hero I never had the opportunity to meet. What I've learned throughout my career is that no great chef succeeds alone. Exceptional restaurants are built by teams of passionate, obsessive people who uphold standards every day. Great chefs might set the direction, but great teams are what make excellence possible.

What do you love about this business?

The people, and the ability to create a moment in time. Food has an incredible power to become part of someone's memories, and being able to contribute to that is a privilege.

An ingredient you can’t live without?

Eggs

Most ‘eyebrow-raising’ menu item?

Our Pig's Trotter Pie, or the Peter Smith.

Peter Smith was a dear friend and our fix-everything handyman. His talent and craftsmanship helped bring our vision to life. Over six months, he played an important role in creating much of the character and décor that guests experience today.

 

Sadly, Peter passed away before we opened. One dish in particular had captured his imagination—our interpretation of a chicken liver parfait. He never had the chance to taste the finished version, so we named it in his honour.

His reading glasses still hang above our bar as a daily reminder of a remarkable friend whose presence remains part of this restaurant.

Signature dish:

Every dish represents the house, but if guests had to choose a favourite, it would most likely be our Beef Wellington.

Tell us about the recipe you are sharing and why is it special?

This dish is pure nostalgia for me. During my time at the Waterside, the end of every week meant the chefs raiding the dessert fridge after service. My weakness was always the pistachio crème brûlée. I'd eat so much of it I'd make myself sick.

What I loved wasn't just the flavour—it was what it symbolised. Another week survived in an elite craft that demands discipline, sacrifice and obsession. It reminds me of the people I worked alongside, the standards we chased, and those rare moments when we stopped long enough to enjoy the reward. Every spoonful takes me back there.

What can diners expect when they eat at your restaurant and what makes the experience special?

Our team approaches every guest with genuine care, warmth and passion. We want every person who walks through our doors to feel as though they're being welcomed into our home. Creating lasting memories is just as important to us as creating great food.

What is your go-to meal at home when you don’t feel like cooking?

Boiled chicken, eggs and rice ... usually with Greek-style yoghurt on top.

It's become an in-house joke that I somehow manage to put yoghurt on almost everything I eat—a small reflection of my Cypriot heritage!

 

Tell us something no one knows about you?

Something many people don't know is that throughout my career I've worked in environments where leadership often came in the form of pressure, criticism and intimidation.

While those experiences taught me a lot, they also showed me the kind of leader I didn't want to become. Today, I'm passionate about building a culture based on respect, accountability and genuine mentorship. I believe high standards matter, but I also believe people perform at their best when they're supported, challenged and valued. Creating that environment for my team is one of the achievements I'm most proud of.

Where do you see yourself in 5 years’ time?

Still obsessed with getting better, still surrounded by good people, and still proving that extraordinary things can come from suburban Perth.