Thomas Heinrich's Profile

Chef Thomas Heinrich
Kangaroo Tartare
Finding a chef who cooks native Australian cuisine is rarer than it should be in Australia. At the age of 15, Thomas started worked at a butcher shop after school for two hours in the afternoon then straight to an Italian restaurant to wash dishes there till 10 or 11 pm.

At 17 he left school and started an apprenticeship at Basils Seafood Restaurant in Marsfield. After one year moved to the Black Stump in Pennant Hills, Sophocles and then a Greek restaurant in Cornella. It is here he met Chef Jason Carver who he followed to a few restaurants in Brighton-Le-Sands and then finally Dolton house.

In 2000 he decided to hop on a plane with $500 and a bag of chef uniforms and move to NY where he was lucky enough to find a job at Guastavino’s with chef Daniel Orr a NY Times 3 star chef. After just a few months there was offered a role at the Four Seasons NY where he worked under chef Brooke Vosika and Chef Lynn Crawford. Thomas stayed at the Four Seasons for almost five years before returning to Sydney as the Executive Chef of Deep Blue Bistro in Coogee.

After two years back home he was ready for another move and became the Chef de Cuisine at Seasons, the 1 Michelin Star restaurant at the Four Seasons Chicago.

Three years later he moved to Hyatt hotels, predominately Hyatt Chicago whilst completing the openings of three hotels before taking the role of Executive Chef of the Vancouver Hyatt.