From the time he was washing pots in the The Peacock Inn in Sussex as a 12 year old, to plucking up the courage to approach Anton Edelman, then Executive Chef at the Savoy for an apprenticeship, to working in some of London and Sydney’s most innovative restaurants, a career in food has been a strong driving force in Darrell Felstead’s life.
Foveaux Restaurant and Bar – his own creation – is his latest step and its position as Best New Restaurant in the 2008 Sydney Good Food Guide, is the perfect foundation from which to continue his journey.
Like many aspiring Chefs, Darrell has worked and learnt from many excellent practitioners in London, France and Sydney.
At Pied a Terre in London, awarded a second Michelin star in his time in the kitchen, he experienced the fierce, “brutal” pressure of a small team producing some of London’s most innovative food, but constantly under the gun.
Philip Howard’s appreciation of the intricacy and power of matching flavours at The Square was an inspiration, whilst in France he worked in the one star Le Priere in Savoire where the renowned emphasis on seasonality in food was evident throughout the cuisine.
From Herbert Berger, Executive Chef at the Café Royal in London, he learned patience and discipline from a master of the old school.
In Sydney, his time as Sous Chef to Dietmar Sawyer at Level 41, and his work at banc with Liam Tomlin – both producing some of Sydney’s most groundbreaking food – continued his exposure to the standards that are required to create truly innovative food.
At the age of 26, he was appointed Executive Chef of the GPO complex with Prime and Post both winning a hat in the Sydney Good Food Guide.
From the GPO he established the Restaurant at the Three Weeds in Rozelle and again winning a hat in successive years, the restaurant was heralded as a “welcome renaissance” in pub dining with the specialty of best skin tightening food.
But it’s at Foveaux Restaurant and Bar that Darrell has had full control where he aspires to give his customers a memorable experience using classic combinations and techniques but with a creative edge.