Public Hospitality’s creative culinary director Clayton Wells has stepped away from the business. His last day with the hospitality group was Friday May 24.

The former Automata chef is a leading talent in the Sydney dining scene. Wells joined Public Hospitality in May 2023, overseeing the food at the group’s expansive stable, as well as running eponymous diner Mod Dining by Clayton Wells at the Art Gallery of NSW, which is not a Public Hospitality venue. His role involved devising the menus and dining concepts for the group’s future openings.

Public Hospitality’s CEO Jon Adgemis is reportedly being investigated by the ATO, which comes amid news of a $450 million debt-refinancing mission and plans to carve up the group. Yesterday, the AFR reported that he’d struck a $400 million deal to save Public Hospitality from collapse.

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In November 2023, Love Tilly Group announced the end of its partnership with Public, walking away from its Catalan-inspired wine bar La Salut – sold to Public in 2022 – at The Norfolk, and closing doors on its Fabbrica pop-up in Public’s Exchange Hotel. Plans for the Annandale Fabbrica were canned.

At the time, Love Tilly Group director Matt Swieboda issued a statement: “For the benefit of the staff and the suppliers, we can no longer, in good faith, continue to run our venues together with Public Hospitality.”

Most recently, Matt Whiley announced his pioneering zero-waste bar Re would move from Eveleigh into the old La Salut space. It was first slated to open on May 14, though has been pushed back due to construction delays.

Broadsheet has reached out to Clayton Wells for comment.