Since the news broke that Melbourne favourite Chin Chin was opening in Sydney, details have been few and far between.

While early reports pointed to Sepia chef Martin Benn, it has been confirmed that Graeme Hunt, the current head chef at Neil Perry’s Spice Temple in Melbourne, will lead Chin Chin Sydney’s kitchen as head chef, along with senior executive chef, Benjamin Cooper.

Chris Lucas approached the Sydney native a few months ago.

“It’s really exciting. It was really the job that drew me back to Sydney,” Hunt says. “Timing wise it’s really good. [I’ve] got a baby on the way so it’ll be good to be back around lots of friends and family. Plus peers like Nic [Wong] from Cho Cho San and Julian [Cincotta] at Butter, which is actually next door.”

Hunt worked at Spice Temple Sydney and Rockpool Bar & Grill before heading south for the opening of Rosetta Ristorante and eventually, Spice Temple.

While the menu, much like the site, is under construction, Hunt says the food offering will differ from Melbourne.

“Sydney’s going to have its own style. There will be elements in the kitchen that aren’t down in Melbourne like a rotisserie, and a wood oven and charcoal bit, which we’ll incorporate into the Chin Chin DNA. There will also be things that come over from Melbourne for sure.

“It’s exciting but it’s also sad saying goodbye to the people I consider family now at Rockpool. At the same time it’s exciting going out on my own a bit under Chris, getting to show a bit more of myself. I’ve got two baby’s coming!”

Chin Chin Sydney is slated to open in September.