The Boathouse

The position of head chef had come up at one of Sydney’s iconic seafood restaurants, The Boathouse on Blackwattle Bay, in the inner-city suburb of Glebe. It had consistently scored well in the guides and it was a restaurant where you knew you would always be served quality seafood. But the problem was it had just come off the back of a scathing review.

I met with the owner, an ex-chef himself, and we talked for about two hours about how we could save The Boathouse’s reputation, and how I could leave one of the best restaurants in the world. It was going to be a really difficult move for me, but I decided that I would take the plunge.