Food Companion International has conducted a report for the spring edition. We have featured the expertise of Alex Kearn's at Sydney's Neutral Bay Bar and Dining.
"Treat every guest like they are your mother (only without the kisses...) After achieving sucess with the Glebe Point Diner, where the menu is self assured, working partner and chef Alex Kearns has expanded his horizons with the launch of the groups new venture Neutral Bay Bar and Dining.
Born? In Darlinghurst, Sydney in 1980.
Education? East Sydney Tafe.
Favourite cheap eat? Una's in Double Bay.
What keeps you going? Cwauffee!
Advice to future young chefs? Only become a chef, if you want to become a chef. Don't do it for any other reason.
Favourite kitchen tool? My left handed Shun knife.
Favourite thing about Sydney? The Harbour.
Most useful cookbook? Any of Stephanie Alexander's.
Early influences? Paul Allam from Bourke St Bakery and Sean Moran, Sean's Panoroma.
On classic vs modern cuisine? It's always a happy balance for me.
Career you would have pursued if you didn't become a chef? I would have love to have been a professional ballet dancer.
How can we keep attracting chefs into the food world? By pushing the industry forward with a generous working environment and keeping the food honest and the technique sound.
Describe the cuisine at Neutral Bay Bar and Dining? Simple, elegant and contemporary based on old fashion flavours that have been working for centuries.
Favourite sport? Tennis
Ingredient obsession? Salt
Purveyor tip? Go and check out Harris Farm Markets.
Reservations: 02 9953 5853
Address: 132 Military Road, Neutral Bay (5 mins drive from city)