Our Culinary Custodians
Our dedication to provenance and our commitment to craft requires careful stewardship. A team of two culinary experts are the custodians of Hunter St. Hospitality kitchens, producer relationships, menu development and mentoring up–and–coming team members.
Santiago Aristizabal,
Executive Chef,
Rockpool Bar & Grill
Santiago brings over a decade of dedication to the group. He joined Rockpool Sydney as a casual chef in 2009, gradually progressing to Sous Chef then Head Chef. As Rockpool’s resident meat and beef expert, Santiago has developed strong relationships with the country’s best farmers. He’s a supportive team leader who guides junior chefs on a journey of professional development.
Andy Evans,
Executive Chef,
Spice Temple
Andy is an expert on regional Chinese cuisine, particularly the culinary legacies of lesser-known provinces such as Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. Andy joined the group as Head Chef of Spice Temple Sydney when it opened in 2009. He now oversees both Spice Temple restaurants, sharing his knowledge, inspiration and passion with junior chefs who follow in his footsteps.
