Head Chef, The Cut Bar & Grill
Joseph Webb joined The Cut Bar & Grill in October 2014 following an impressive career at some of Sydney’s favourite dining establishments.
A self-confessed ‘meat man’, Joe knew he would always end up in the food industry (ideally in a premium steakhouse). Combined with influences from his butcher father, he was taught to respect, understand and love beef, the provenance and the process of presenting something beautiful on the plate.
In his first role following his apprenticeship at Opera Bar, Joe worked at Mad Cow. His time at Mad Cow cemented his passion for the chargrill and really helped hone his skills. It was here that his interest in modern steakhouses developed, as he served up premium cuts of beef alongside contemporary Australian fine dining cuisine.
Most recently, Joe acted as Head Chef at Adria Bar Restaurant at Sydney’s Cockle Bay Wharf. Prior to this, Joseph worked at Cyren Bar Grill as Senior Sous Chef, and Xanthi Restaurant & Bar as Head Chef.
He is thrilled to be developing this passion further at The Cut Bar & Grill where he cooks a mean steak using an American Montague broiler. Unlike many other chefs who finish steaks on a broiler after grilling over hardwood or charcoal first, Joe believes this taints the flavour and if you’re using high quality meat, you should let the flavours speak for themselves.
With a passion for spectacular flavour combinations using only the finest, freshest ingredients, Joe brings a wealth of knowledge and enthusiasm to The Cut Bar & Grill.