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New Zealand born, Justin North left home at 15 to pursue a career in cooking. As an Apprentice, he scooped the award pool, including, the much-coveted New Zealand Apprentice Chef of the Year in 1994. At 22 he became Raymond Blanc’s youngest ever 2nd Sous Chef and voted employee of the year from a staff of almost 200. After several successful years overseas, Justin eventually re-joined Liam Tomlin back in Sydney as Sous Chef at the elegant Banc Restaurant.
He left Banc after two years and in 2001 opened his own restaurant: Bécasse with his wife Georgia. At Bécasse Justin fuses fine French cooking techniques with modern Australian style and ingredients.
Late last year Justin opened a new restaurant: Etch on the site of the Mint Bar and Dining at Sydney’s Intercontinental Hotel.
Justin North joins the celebrity chef line up at the inaugural Margaret River Gourmet Escape. Set against the stunning back drop of Western Australia’s remarkable South West region, the Margaret River Gourmet Escape showcases over 20 international and local food and wine experts at the ultimate in culinary adventure and will take place this November, from Thursday 22 to Sunday 25. www.gourmetescape.com.au
Thanks Justin - my family always put me under pressure to get the crackling just right - this year I did it your way and it was a huge success thanks, you really took the pressure off