Chef Profile: Warrick Brook

Chef Profile: Warrick Brook
Executive Chef Warrick Brook, Hickory’s Restaurant and Bar

Leading the team at Hickory’s Restaurant and Bar is Executive Chef, Warrick Brook.

Warrick has been living and working in the Southern Highlands for the past 10 years and has worked in the hospitality industry for over 20 years. He is a firm believer of supporting local growers and local seasonal produce, which you will instantly see reflected in the menus at Peppers Craigieburn. His ethos is simply sustainable food that is uncompromised.

Wherever possible Warrick uses local producers based on seasonal availability and locality. His cooking style is well executed and each meal presented beautifully. Warrick draws his influences from French, English, Italian and modern Australian cooking techniques whilst always trying to re-invent older classic meals.

Some of our suppliers that he uses are from the surrounding areas such as John Nixon Eggs, Southern Highlands Confectionary, Bowral Fruit & Vegetables, Cuttaway Creek Raspberry Farm, Willings Food Affairs, Maugers Meats at Burrawang & Jasper Peel Breads.

Warrick has worked with a number of high profile chefs in his career including Anders Ousback, Kylie Kwong, Mark Best, Tim Pak Poy, Aaron Ross, Robin Murray and Gary Farrell. He has also previously been awarded three consecutive single regional SMH Good Food Guide Chef’s Hats, awarded to him in 2004, 2005 and 2006 at the Lynwood Cafe. Other awards include the Illawarra & Southern Highlands Business Awards for Best Restaurant 2010.