Irish born Brian Geraghty is the Head Chef and Owner at Sydney's famous Berowra Waters Inn. He moved to Australia at the age of four and began cooking at just 14.
Irish born Brian Geraghty is the Head Chef and Owner at Sydney's famous Berowra Waters Inn, He moved to Australia at the age of four and began cooking at just 14. After undertaking his apprenticeship in various restaurants near his home in regional NSW, he moved to Sydney determined to work for, and learn, from some of the masters of Australian modern cuisine.
Securing a place in the kitchen at Forbes and Burton, a one-hatted modern bistro in Surry Hills, he worked under David Pegrum before moving on to Astral Restaurant where he was influenced by Sean Connolly. Brian then set off for London to join two-Michelin Star, Pied a Terre, with Australian chef Shane Osborn.
Upon his return to Australia in 2010, Brian joined Sydney’s well-known Quay restaurant and then Tony Bilson's restaurant - Bilson’s as Executive Sous Chef. In October 2012 Brian stepped into the role at head chef and owner at Sydney’s famous Berowra Waters Inn where he is quickly making a name for himself with his inspired degustation menu which includes his signature dish - Confit of ocean trout, eucalyptus smoked milk, ginger dashi consommé with wild rice.