One of a new breed of Sydney chefs who take classical training, Justin North, experience with some of Australia and Europe’s finest chefs, and an understanding of and passion for excellent produce, and use them to create wonderful contemporary food. North excelled from his earliest days in the kitchen and was voted New Zealand Apprentice Chef of the Year in 1994, before arriving in Sydney, and working with leading chefs Liam Tomlin, and Dietmar Sawyere.
Understanding the need for wider international experience, he headed to the UK to work for Raymond Blanc at Le Manoir aux Quat’ Saisons (whose influence remains in a signature dish of ballotine oxtail which appears on his menu in one guise or another throughout much of the year), then on to Pierre Gagnaire and Guy Savoy in Paris. Returning to Sydney, he re-joined Liam Tomlin as executive sous chef at Banc. In November 2001, he felt ready to open his own restaurant, Bécasse in Surry Hills. Realising that there’s more to a wonderful dining experience than superb food, North has built a young team who shares his passion and experience in great Australian and European restaurants. This shows in polished service, an eye for detail and a concise, excellent wine list.
North’s cooking is produce-driven, he works with leading boutique suppliers and starts each day at the Sydney Fish Market, selecting his seafood and allowing the produce to determine the day’s menu. North says he and his team then work with an understanding and respect for their produce to put deep, true flavors on the plate. He teaches his chefs to taste and think, the two skills he considers fundamental to good cooking. Despite his classical French training, Justin North is determined to ensure that his cuisine evolves by constantly striving to improve upon what he has already achieved. He says, “If everybody likes everything you do then you have become too safe, too boring, too common.”
Bécasse Restaurant
204 Clarence Street, Sydney 2000