The ever-growing Kensington Street culinary precinct in Chippendale welcomes the newest & exciting destination dining experience with Eastside Grill and its American and Japanese influenced menu.
The restaurant evokes the atmosphere of New York’s meatpacking district, delivering a menu touched by the distinctive flavour of the traditional Japanese Binchotan charcoal grill.
Chef Stanley Wong’s enviable culinary career spans several applauded restaurants worldwide including the famed Mandarin Oriental Hotel in Hong Kong and opening Jean-Georges Vongerichten’s Spice Market in New York City as Executive Chef. His extensive experience coupled with his recent appearance in The Private Kitchen in Sydney makes him a natural fit for this venue.
He is flanked by Head Chef Angie Ford (Navarra, Ottawa) and Restaurant Manager Ivan Gasparini (Marco Pierre Grill, Dubai) who have both previously helmed the team at Porterhouse by Laris, an upscale steakhouse in Hong Kong.
Waiters need to have experience in high quality venues.