New Hire: Head Chef Frankie Hadid Brings Venezuelan Flavours to Kensington Wine Bar Arnold’s

When former Mamasita head chef Scott Eddington and his partner Lauren Chibert opened Arnold’s in 2024, it was exactly the kind of wine bar Kensington was crying out for. Arnold’s made a name with its Mexican-ish menu, but since Frankie Hadid joined as head chef in February, it’s expanding to incorporate more South American and Caribbean flavours. 

Hadid, the child of Syrian migrants in Venezuela, got their start working at their dad’s shawarma shop in Venezuela at 14. They moved to Australia to get a degree in business and worked casual kitchen jobs while studying, eventually finding their way to Grey and Grey and then Jamsheed, where they worked as head chef for a year, making memorable dishes such as Venezuelan cowboy cheese. We caught up with Hadid to find out what they have in store for Arnold’s.

How is what you’re cooking at Arnold's different from what people know from your work in the past?
It’s early to say, but I think my food now is even more personal. Working on a smaller scale allows me the freedom to take my time and work on more elaborate projects and flavours I grew up with. This week we’ve got our take on cazon en coco, a traditional Venezuelan dish from the coast, originally made with shark and cooked with coconut, sofrito and annatto oil. Ours is cobia [a white fish] cooked in a coconut cream sauce that’s topped with pickled green papaya and peppers. 

My food isn’t known for being spicy and that’s something I’ve been trying to incorporate into my flavours. So far I’m enjoying using lots of different chilli varieties. 

What's the kitchen set-up like at Arnold's? How does that impact your creativity?
It’s a small open kitchen right in the dining room. The pass is this beautiful wooden bench. The record collection is right in front of me and there’s lots of artwork. I’m not sure how it has impacted my creativity yet, but being at Arnold’s now validates something I’ve been telling myself: you can’t cook soul food alone. You need people and a fiercely supportive, loving team. 

How would you describe your cooking style at the moment?
Very collaborative. Working alongside Scott is such a privilege, he’s got a wealth of knowledge and a record collection that matches pretty much every mood. I also believe the nature of the space guides how I cook and move during service, it makes me feel like I’m hosting friends in my living room. 

How have you evolved the menu?
It’s definitely more Venezuelan, in less than a week there were already arepas and guasacaca [avocado salsa] on the menu. Initially, the menu at Arnold’s was more Mexican-inspired, but now with me being there we can focus on other flavours and ingredients from South America and the Caribbean. I’m excited to share the rich Caribbean influence that Venezuela has.

What’s a dish you’re particularly excited about?
We’ve been changing the menu every week. Last week we had a dish where everything on the plate was sourced from True Leaf, a small-scale farm in Alphington. Grilled okra, snake beans, watermelon radishes with a tomatillo and chilli dressing and a beetroot and chilli salsa.