Introducing Chef Chris Harrington

 Introducing Chef Chris Harrington

As those that have known us through Espresso Moto or 8th Ave Terrace over the last few years will be aware of, a major priority of ours has been the development and growth of the people who work within our business. In fact we are extremely proud of the way our staff are forever expanding their skills and knowledge and therefore their ability to serve you better and grow into new rolls of increased responsibility. So what happens when your more than capable Head Chef tells you that he is not ready for the Top Job? That he actually wants to learn from someone with greater experience? That he wants us to find the venue a Head Chef capable of delivering greatness? Well, I suppose you find him one…

First of all, the amount of dedication, skill and mind-blowing dishes that Chef Glen Burnett has brought to both of our venues over the last few years cannot be understated! His unique approach to wholesome yet innovative cooking has been essential to our reputation and while we were a little surprised by his reluctance to take on the top job full time, it shows great maturity and hits so close to those core ideals of development and growth.

And so it is with great excitement that we welcome Chef Chris Harrington into the 8th Ave Terrace kitchen. With the help of Chef Glen and Chef Nick Stewart, Chris is sure to add new dimensions to our food offering whilst enabling us to start catering for larger groups, corporate functions and weddings. It also means that with our kitchen team is now complete, we are about to enter an extremely exciting time at our restaurant. This, as they say, is the end of our beginning.

There is something electric about a skilled and inspired kitchen team that want to realize their potential and I couldn’t think of a better place to do this than the Gold Coast right now! There so many great operators out there and as a direct result of this diners are seeking out not just sustenance but an experience! The increasing number of great food and drink offerings seems to be sharpening the public’s expectations of a night out.

And that’s where Chris comes in. Over a career spanning 20 years and starting in New Farm’s Bistro 1, Chris has worked in many different service environments. From London’s Michelin Star restaurant The Greenhouse (Senior Chef de Partie) and Tom Aiken’s flagship restaurant in Chelsea to Byron Bay’s Dish (Sous Chef) and St Elmo (Head Chef), Chef Chris brings with him a world of experience. Most recently Chris co-owned Foam Restaurant in Lennox Head, NSW. For those who never had the opportunity to visit Foam, it was a beautiful beachside restaurant with a menu that changed weekly and a wine list to die for. It was Chris who came up the coast to help us with our Perrier Jouët wine dinner and when Chris’ Sous Chef was on holidays, Chef Glen travelled down to fill the space for a week.

Recently Chris sold Foam and whilst this was one of those bitter/sweet moments for him and his partner, it has afforded all of us the opportunity to work together finally and we couldn’t be more excited!

From the 28th of April, we will start plating weekly specials to gauge the reaction to different dishes before releasing the next incarnation of our menu. We are also fortunate that Chef Chris’s arrival coincides with the beginning of Wine Dinner Season. Starting with a Meet The Maker Wine Dinner hosting Dog Point Wines of Marlborough, NZ on Wednesday the 24th of May.

We are all excited to see you all soon and thank you for your continued support for what we love doing!

Meet The Maker Wine Dinner
Dog Point Wines, Marlborough, NZ
Tickets are now on sale with a total of 35 seats
$85 per person (four courses with matched wines)

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