Barangaroo House announces new executive chef, Chiswick gets new head chef

Hospitality group Solotel has announced that longstanding employee and former Chiswick head chef Tom Haynes has been promoted to the executive chef roles for all Barangaroo House venues: Smoke, Bea and House Bar.

Haynes’ first menu is yet to be launched, but he says it will focus on local produce. “Barangaroo House has its own story and style. I want to bring the accessibility and heart to the experience. I want people to eat great food, leave happy, and most importantly, come back time and time again,” says Haynes.

Replacing Haynes as head chef at Chiswick is Francois Poulard, who has been in the Solotel group for five years. The French-born chef started his career in Australia at Aria, before moving into a senior sous chef role at North Bondi Fish.

“I’ve always loved Chiswick. The venue, the garden, the food - it’s all very me,” says Poulard. “I’m excited to learn more about the garden and suppliers and keep cooking simple and delicious food for our guests.”

“We’re very lucky to have some amazing chefs who have come up through the ranks,” says co-owner and chef Matt Moran. “We’re passionate about rewarding, mentoring and promoting within the family.”