New chef for Cypress Lakes Resort
The biography of Andrew Brown, the new Executive Chef at Cypress Lakes Resort Hunter Valley, reads like a who’s who in the world of fine dining.
His interest in cooking was sparked by his Mum who hated cooking and wanted to make sure all her four sons could cook.
Like all good chefs he started his career washing dishes, in Andrew’s case in a pub in the Yorkshire Dales. By the time he had progressed to being a trainee chef two years later, he was part of the team that helped the pub win a Michelin Red M, an award just below the coveted Michelin Star.
Moving to London he worked at The Ritz, where he met Stephen Goodlad who was to play an important part in his career. He moved with Stephen to Pennyhill Park and then to at The Grosvenor House Hotel. It was during his time there that the hotel’s 90 Park Lane Restaurant was awarded a Michelin Star.
After a stint in the Canadian Rockies he returned to London where he became part of a team of chefs selected by Stephen Goodlad to move to Australia to work at Burnham Beeches in the Dandenongs.
Andrew then moved to Adelaide and the Hyatt Regency’s “Fleurieu”. He then opened Blakes in Adelaide, winning a Chef’s Hat.
He moved back to Melbourne as head chef with Hyatt before working with Radisson in FNQ and China. He has also worked at Huka Lodge in New Zealand and most recently the Eastern and Oriental Hotel in Penang.
Andrew is looking forward to working with the many fine local products of the Hunter Valley in his new role as executive chef at Cypress Lakes Resort.
Cypress Lakes Resort’s signature fine-dining restaurant, Pipette is designed for relaxation and intimacy and regularly listed in the best country restaurant awards. Mulligan’s Brasserie is open daily for a hearty breakfast and is the perfect setting for an informal alfresco meal in the evenings, offering classic brasserie fare.
For a virtual tour of the restaurants and bars visit the Resort’s award winning website: www.cypresslakes.com.au.
Graham Muldoon
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