Shell House Sydney has announced Brad Guest as the newest head chef of the Dining Room and Terrace. With over ten years of experience leading kitchen teams across Sydney’s top restaurants, Brad brings a wealth of culinary expertise to his new position.

Reflecting on his appointment, Brad expressed his enthusiasm for joining the dynamic team at Shell House. He was drawn to the restaurant’s esteemed reputation and unique character. 

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Brad has an impressive resume, collaborating with esteemed chefs such as Martin Benn, Neil Perry, and Clare Smyth. His career began at renowned establishments like Bilson’s and Sepia, where he contributed to multiple chef’s hat awards. Successive roles at Gastropark, Boathouse on Blackwattle Bay, and Rockpool enriched his culinary perspective.

His time at Sixpenny solidified his reputation as a dynamic chef, achieving three chef’s hats with the team. Recent endeavours at Oncore by Clare Smyth and Cafe Paci showcased Brad’s talent and innovation.

In his new role at Shell House, Brad will bring his passion for innovation and quality ingredients to create memorable dining experiences. His appointment underscores Shell House’s dedication to offering guests a unique dining experience with a touch of laidback luxury.

The menu at Shell House features nine sections, including caviar, snacks, starters, vegetables, pasta, fish, meat, sides, and desserts. Highlights from Brad’s menu include scampi with pumpkin and brioche, sourdough orecchiette with mushroom and almond, and linguine with urchin and caviar.