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.

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.