Steven Woodburn.
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Ex-Sepia and The Gantry chef Rhys Connell has been revealed as the executive chef for Etymon Project’s incoming Walker Street precinct in North Sydney.
Connell will lead the culinary offering across the four-venue precinct, which features bakery and wine bar Sol; providore Una; bar and lounge Soluna; and Japanese eatery Genzo.
The Newcastle-born chef has worked under Martin Benn and Vicki Wild at Sepia; at Chris Lucas’ Society Restaurant; and most recently at The Gantry at Pier One.
“Joining Etymon as executive chef of this diverse and exciting Walker Street food and dining precinct, I now realise, is an opportunity I’ve been working towards my whole career,” says Connell.
“The past couple of months have been a creative blur of menus, scribbling ideas down in the middle of the night, and tastings for each venue, and we’re now in such a great place with it all I just can’t wait to open the doors.”
Connell will be joined by other Etymon Projects talents including nearby Loulou faces Brendon Woodward (Sol head baker), Christian Potter (Sol head chef), Thomas Craig (precinct sommelier), plus The Charles Head of Pastry Rhiann Mead.
Other names joining the Walker Street precinct team include Soluna Head Chef Keno Perlas (ex-Margaret, Pacific Club Bondi, Monopole); Genzo Head Chef Tuan Colombo (Sokyo, Kyubi London, Nobu London); and Head of Bars Pasquale Scarpiello (ex-Tetsuya’s, Merivale).
The Walker Street precinct was announced by Etymon Projects back in April, and is slated to open its doors next week on 9 July.
The precinct joins Etymon Project’s growing portfolio which includes the existing Loulou Bistro, The Charles, and Poetica Bar + Grill plus the incoming Martin Place venues Martin 21 and Marty’s and the unnamed restaurant to launch at The Langham Sydney.
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