» Print Recipe
More is less or less is more? One thing is certain with Sydney’s fickle dining scene, staying ahead of the trends is just as crucial at the table as it on the clothes rack.
More is less or less is more? One thing is certain with Sydney’s fickle dining scene, staying ahead of the trends is just as crucial at the table as it on the clothes rack. Michael Moore rattled the pans at acclaimed Sydney restaurants Wildfire, Prunier’s and Bennelong before taking on the role as executive chef at The Summit. He notes “Sydney is very much like LA or London, where people are looking at what jeans to wear, what car to drive, what food to eat … (it’s) all very fashion driven so we have to become more forward thinking.”
Undoubtedly Moore’s jet-setting lifestyle has helped him study the trends, from a stint alongside Sir Terence Conran in London, to advising airlines and corporate clients, to his appearances on Kerrie-Anne’s morning show, Moore has experienced many different facets of the industry. With his new post at the Summit in mind Moore states “we’re looking for lighter, healthier cuisine that satisfies, in an atmosphere that’s relaxed and allows us to unwind from the usual day to day. My role in creating this ‘occasion’ is about delivering these aspects with innovation, presentation and surprise.” With the 100 minutes that it takes for the restaurant to take in all points of the compass, all you have to do is sit back and enjoy the ride.