New Chef de Cuisine Drew Bolton comes to Baroque Bistro after a culinary career that has seen him work in acclaimed restaurants in Sydney, NSW and Worldwide.
Drew grew up in a family that had a deep respect and love for food. Drew’s father Ken Bolton, a talented chef, taught him to cook from a young age and, with his guidance, Drew’s love for food quickly grew into a passion.
Drew’s passion for food saw him progress to some of Sydney’s top kitchens including time at the prestigious Aria Restaurant under Matt Moran. Drew lists his years at Aria as being some of the most influential and formative of his career.
Drew’s yearning to expand on his knowledge and diversify his skills led him to the USA. Here Drew undertook stages at Eric Ripert’s three Michelin starred Le Bernadin in New York, and Thomas Keller’s three Michelin starred The French Laundry, as well as Terrance Brennan’s two starred Picholine. Work in these internationally acclaimed kitchens instilled in Drew an appreciation for the meticulous detail and precision that is required to execute at this level. Drew’s experience both at home and abroad further consolidated his love for producing top quality French cuisine.
Drew’s role as Sous Chef at Darley’s at Lillianfels under Carl Middleton helped form his culinary philosophy of the importance of seasons and treating every ingredient with the respect it deserves. Drew also cites Carl as one of the most important influences on his career.
Following on from Darley’s, Drew returned to Sydney to work in the kitchens of the acclaimed Peter Gilmore at Quay before moving to work once again alongside his former Darley’s mentor Carl Middleton at the Sydney Hilton.
Drew’s culinary experiences, in particular the influence of growing up in a family with a deep respect and love of food, make him a perfect fit for Baroque which itself has deep family roots with the second generation Charkos boys continuing their own father Pierre’s philosophy and passion for quality French cuisine and Patisserie. |
