Chef of the Year 2018 winner in Gault & Millau Australia, Brian has worked at some of AustraliaOs leading restaurants, including the three-hatted Bilson’s, where he was chef de cuisine and executive sous chef, Sean ConnollyOs Astral, and three-hatted Quay. His career CV includes periods cooking at Lindsay House and restaurant Patrick Guilbaud in Dublin, and LondonOs two-Michelin-starred pied terre, where he worked for four years under expat Aussie chef Shane Osborn. Brian has also undertaken stage positions at LOastrance in Paris and Per Se and wd-50 in New York. He took over Berowra Waters Inn in 2012.