The former sous chef at Anchovy Bandit is now taking the reins at Big Easy Group’s new Hyde Park pizzeria. He’s promising the Bandit brand’s same spin on Italian cuisine – with fire front and centre. Think arrosticini skewers, veggies from the hearth, and woodfired pizzas with dipping sauces for your crusts.

The UK-born chef has joined the East Terrace eatery after stints at Sydney’s Quay, Hartsyard and Hubert. Expect a new menu of Greek-leaning dishes such as woodfired tahini chocolate fondant and honey-drizzled saganaki.

The fine diner’s former sous chef is now presiding over the kitchen. We find out what she’s been cooking up, including a pumpkin custard with almonds, za’atar and foraged leaves, what she has planned for the restaurant, and two iconic dishes she’s keeping on the menu.

The arrival of the US-born chef (previously at Melbourne’s acclaimed Vue de Monde) marks an exciting new chapter for the iconic city restaurant.