Lennox Hastie has worked extensively in restaurants and hotels over the past sixteen years including the award winning restaurants Le Manoir au Quat Saisons (two Michelin stars), La Maison du Marc Veyrat (three Michelin stars) and Martin Berasategui (three Michelin stars).
His time in northern Spain gave him valuable experience of molecular gastronomy, but it was his decision to break away from modern cuisine and Michelin star restaurants and head back to basics that saw him hone his skills in cooking with fire. After seeking out Etxebarri, a small asador in the Spanish Basque mountains with a strong tradition of wood-fired grilling, Hastie spent five years working with Victor Arguinzoniz, pushing the limits of what could be cooked over an open flame. This reinvention of an age-old technique soon attracted international press, and Asador Etxebarri entered the prestigious list of The World’s 50 Best Restaurants, as well as gaining its first Michelin star during Hastie’s tenure.
Returning to Australia in late 2011, Hastie has spent the last few years working for the Fink Group as a consultant. He also used his time out of the kitchen to explore the flavour profiles of Australian woods and produce with fire. He opened his first restaurant, Firedoor, in partnership with the Fink Group in April 2015.