ABODE Bistro & Bar is today excited to announce Anthony Naylor will be taking the restaurant to new heights as Head Chef from May 2016. Inspired by the simplicity of fresh, local and seasonal produce, Naylor will reflect on his wealth of international experience in creating authentic hero elements of texture and flavour in each paddock-to-plate dish at one of Sydney’s most chic restaurant spaces.
For more than 20 years, Dublin born Naylor has gained incredible skills and knowledge from a variety of internationally renowned restaurants, highlighted in 2015 with the award of two chef hats in the Gault & Millau Restaurant Guide as Head Chef of Prime Restaurant.
At only 15 years old, Naylor was given a dream chance in Michelin star restaurant L’Ecrivain under Chef Patron Derry Clark, learning from his mentor and succumbing to a passion of the kitchen that would take him worldwide. Through the UK and Europe including Gleneagles Hotel Scotland, to heading up the Best Steak House restaurant in NSW in both 2013 and 2014 at Prime Restaurant Sydney, his philosophy of highlighting each ingredient’s flavour and texture has driven him to create a refreshing dining experience.
“Food needs to be honest. By enhancing the flavours of each element, guests can experience local, seasonal produce to its full potential. As Head Chef at ABODE Bistro & Bar, this is a wonderful opportunity to showcase these elements to both visitors and Sydney locals alike,” says Naylor.
Indulge in components of char-grilled local meats, fresh seafood, delectable cheeses, house-made chutneys, breads and ice-creams all complimented with fresh produce from local small growers.