Meet the Chefs
Yes Chef! is brought to you by Sydney’s top chef talent from the likes of The Tea Room QVB, Sergeants Mess, Gunners’ Barracks & Dunbar House. We launched Yes Chef! to bring nutritionally verified gourmet meals made with locally sourced, organic whole foods from Australia’s finest producers to your home.
OUR FOOD PHILOSOPHY
Yes Chef’s wholesome range of chef-prepared dinners combines fine-dining produce, top Kitchen talent and inspired flavours of the globe, for restaurant-quality nutritious fare, to be enjoyed any day of the week.
“We make all of our meat dishes with real stocks slow-simmered in house using organic bones when available, giving you all the known benefits of bone broths. We exclusively use Himalayan pink salt in all of or dishes.”
– Rob Crichton, Executive Chef
Meet chef Rob
Hailing from England, Robert Crichton turned his life-long passions for food and cooking into a career at 15 years old when he began at twice-awarded Michelin Star winner, Le Manoir Aux Quat Saisons in Oxford. His training was completed over the following three years at Midsummer House Restaurant in Cambridge, also one of Britain’s most acclaimed, two Michelin Star restaurants.
Crichton then embarked on a seven year adventure, working as a chef with the McLaren Formula 1 team, travelling through Europe and the UK, before moving to Australia to take up a post at MC Garage in Surry Hills. In 2003 Crichton moved to the acclaimed Salt Restaurant in Darlinghurst working under celebrity chef Luke Mangan.
In 2005 Robert was appointed Head Chef at The Tea Room QVB, where he spent four years before taking up the position of Head Chef at Grand Pacific Group’s first purpose-built event venue, Sergeants Mess in late 2009. His capability of executing exceptional experiences sees him now hold the role of Executive Chef for the Group.
Meet chef Mark
Mark Holmes is Grand Pacific Group’s General Manager. He started his culinary journey in Melbourne in an era where chefs and food notoriety were on the rise; there was an excitement in the industry to which as a young man, he truly relished in its energy.
Melbourne at this stage was awash with talented English/European chefs to which he felt very fortunate to work alongside. One such was David Reynar who introduced Holmes to his very good friend Luke Mangan, for which he spent many good years under his tutelage as Head Chef (Salt). Moving to Sydney with Luke, Holmes was privileged to work for the Merivale Group (Hotel CBD). John Hemmes, affectionately known as Mr John was a visionary in the industry whom Holmes learned a tremendous amount from, surrounding himself with the talented personnel to deliver on his many ambitions.
One of those individuals was Manny Spinola whom on a sunny day at Maroubra Beach encouraged Holmes to see his hospitality vision and be a part of his dreams. 17 years and 6 venues later, together they are as enthusiastic and inspired by the hospitality industry as ever. Yes Chef! is an exciting new project for Grand Pacific Group, delivering a product that has a commitment and energy of excellence behind it.