Neil Gottheiner's Profile

Chef Neil Gottheiner
Grilled Grain-Fed Rump with salsa verde, asparagus and radicchio red wine sauce
As a child, Neil Gottheiner used to pick fruit and vegetables from his garden. Today, he and his three year old daughter spend quality time in the kitchen on a weekly basis, whipping up Italian-style meatballs among other things.

In between, he trained at La Goulue under Heydon Young before working at a number of restaurants in Italy. Returning to Sydney, Neil spent time at Darley Street Thai under David Thompson. What he learned there he summarises into: "Taste, season, taste, taste, taste, season, taste… and don't be afraid – everything is edible."

Today Neil runs Bondi's Brown Sugar, along with his sister Lianne. It is an incredibly popular beachside eatery that is constantly busy throughout the week and extra full on weekends. Neil’s style is all about hand-made traditional dishes with Brown Sugar’s menu drawing influences from the Mediterranean regions around Italy and France.

On his shelves you'll find books by Maggie Beer, Paul Bertolli and Alice Walters. To keep yourself inspired in the kitchen, Neil suggests cooking what you feel like eating, and enjoying the shopping experience. When selecting your food engage the providores in discussion and by the time you get home, you'll be inspired to create something delicious.