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The Bentley Restaurant Group announce appointment of new executive chef

Brent Savage and Nick Hildebrandt, co-owners of The Bentley Restaurant Group, today announced the appointment of Khanh Nguyen, to the position of executive chef at their soon-to-open contemporary Asian restaurant, King Clarence.

Nguyen, former executive chef of Melbourne’s Aru, The Age Good Food Guide’s 2023 restaurant of the year, and Sunda, will move to Sydney and re-join The Bentley Restaurant Group to work alongside Savage and Hildebrandt at King Clarence.

Nguyen previously spent many years with The Bentley Restaurant Group, also working at Mr Wong before moving to Melbourne.

“We’ve watched Khanh’s career go from strength to strength, and we couldn’t be happier to welcome him back to the group, and Sydney, stepping into the position of executive chef at King Clarence,” said Savage.

“I worked with The Bentley Restaurant Group 7 years ago, before making the move to Melbourne. Throughout my career I’ve always looked up to Brent and Nick as role models,” said Nguyen.

“They’ve both been amazing mentors for me and I’m so excited to work alongside them once again at King Clarence. I’m looking forward to the next chapter of my career and spending more time in Sydney.”

Polly Mackeral, current head sommelier at Cirrus Dining and Judy Hirst Award winner (with Hildebrandt) for Australia’s Wine List of the Year 2023 will take on the role of head sommelier at King Clarence.

Located on the corner of King and Clarence Streets in Sydney’s CBD, the menu will feature dishes cooked over a custom-built BBQ and grill, and there will also be a large live seafood tank within the restaurant.

King Clarence will be the sixth venue to join Savage and Hildebrandt’s The Bentley Restaurant Group which includes: Bentley Restaurant + Bar, Monopole, Cirrus, Yellow and Brasserie 1930.

King Clarence will open for lunch and dinner Monday to Sunday from the 1 December, with bookings now open.

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