PROFILE: BRAD GUEST

Brad Guest

Meet Shell House’s new head chef.

WORDS Amy Northcott

PHOTOGRAPHY Jonny Valiant

BRAD GUEST HAS worked in the kitchens of some of Sydney’s most acclaimed restaurants — Sepia, Bilson’s, Sixpenny, Oncore by Clare Smyth, and Cafe Paci are just a few. There’s no doubt the chef has built a solid skillset over the years, which made him the top candidate for the head chef role at Shell House.

Guest speaks to Hospitality about his culinary experiences, taking over the kitchen of a multi-venue concept, and what diners can expect from his launch menu at Shell House.

Brad Guest’s first hospitality stint saw him work at a small café in New Zealand during the school holidays. It marked the beginning of a future career in the industry, which saw him move up the ranks at various types of venues from breweries to restaurants across both back and front of house positions. He went on to land an overseas role in Austria, where he worked for a number of years while enjoying the perks that come with the location. “My first love in life was skiing, so I chased the snow for three years and worked in hotels, restaurants, and chalets,” says Guest. “I found my love for cooking at St Anton in the Austrian Alps.” Guest unfortunately suffered a skiing accident which saw him travel to Sydney to undergo rehab; a move that would later see his culinary career skyrocket.

The chef underwent formal training in Sydney and landed a placement at Bilson’s Restaurant alongside the late Tony Bilson. “This led to a full-time role and I decided to stay in Sydney and strive to work in the best restaurants for the best chefs I could,” says Guest.

And that is exactly what happened. Guest worked with Alfonso Ales and Diego Muñoz who helped him secure his first commis chef role. “I remember Diego telling me to read as much as I could and to learn the foundations of the culinary world,” says Guest. “On my days off I would sit next to the washing machine and look through any cookbooks I could get my hands on.”

After Bilson’s closed in 2011, Guest moved to Martin Benn’s Sepia. “His restless pursuit and dedication to transform Sepia everyday was something I always admired about him,” says Guest. “He never settled for second best and always pushed us to be better at everything we did.” Working at venues of such a calibre equipped Guest with valuable experience at an early stage of his career. “Both kitchens and the chefs were instrumental in shaping me into the chef I am today. I always prided myself on hard work and dedication.”

Sixpenny in Sydney’s Inner West was next on the cards for Guest where he worked with former Sepia chef Daniel Puskas. “It felt very natural to work with him when the opportunity arose,” says Guest. “He was the first chef who really let me lead a team and placed his trust in me to do so.” Sixpenny’s produce-forward ethos saw Guest work directly with producers and interact with guests, too. “Chefs serving and explaining the dishes was an amazing experience — something I think chefs can take for granted when front of house traditionally do this.”

Guest left Sixpenny to be part of Oncore by Clare Smyth which he describes as “a career move I will never regret and something I am extremely proud of”. The restaurant opened during the pandemic, which led to challenges, but was overall an educational experience. “Being part of the first senior chef team in the kitchen gave me an insight into what it takes to open a restaurant of such a high calibre,” he says. “Sourcing the ingredients, adapting the recipes, and then training the kitchen team was a steep learning curve. I will always be proud of what we achieved.”

On my days off I would sit next to the washing machine and look through any cookbooks I could get my hands on.

— Brad Guest

A stint at Cafe Paci with Pasi Petanen was up next. “Pasi’s ability to combine flavours and create dishes is mind blowing,” says Guest. He has a unique approach and is a real ‘chef’s chef’.”

Come 2024, Guest was appointed head chef of the multi-level Shell House. He admits the scale of the venue is something new, which drew him to the opportunity. “It’s a very different role and an exciting challenge for me,” he says. “The attraction to the role was immediate as a larger, multi-level venue was something I had never done before.”

Guest is taking a multi-pronged approach to his menu at Shell House. “My menu respects what Shell House already was balanced with produce and showcasing different techniques and flavours,” he says. Shell House consists of Menzies Bar & Bistro, Clocktower Bar, Dining Room and Terrace, and Sky Bar, with each space offering a unique food and beverage program to patrons. “We can run à la carte service, a 30-person set menu, and a canapé-style function at the same time out of the same kitchen,” says Guest. “Making this work without sacrificing quality is something we continue to develop and strive for.”

Guest has recently launched his first menu at the Dining Room and Terrace, which features a selection of snacks, starters, pasta, fish, vegetable, and meat dishes. Highlights include scampi on brioche with pumpkin and pepita salt; risotto with prawn and roasted butter; sourdough orecchiette pasta with a trio of mushrooms; and a whole New Zealand flounder with almondine and curry leaf. “You can walk in and have sea urchin linguine and a glass of wine and be on your way,” says the chef. “We can also create a long dining experience where you can try a little bit of everything … the menu is structured in a way to (hopefully) [encourage guests] to come back and try different things.”

The dynamic nature of Shell House and its structure means Guest is consistently looking to introduce new elements, dishes, and experiences to visitors. “We are always in discussions on the next steps,” he says. “No one wants to sit still and be comfortable with where we are or what we are doing.” Tableside service along with a chef’s menu experience have also now commenced at the restaurant. “Two guests per night sit at the kitchen counter and experience a bespoke seven-course menu,” says Guest. “It gives us the ability to work on a new style of service and see how it fits in with the dining room.”

Guest is just a few weeks into his new role at Shell House, and has already made his mark. Time at Sydney’s top eateries and learning from esteemed mentors has certainly equipped him with the skills to lead the establishment.