Sean Connolly is the quiet achiever in our kitchens; a man of quiet contemplation and delicious creations.
Sean Connolly is the quiet achiever in our kitchens; a man of quiet contemplation and delicious creations. He has access to some seriously good produce and top-shelf ingredients that would make many swoon (Astral’s $1,000 degustation features wild Iranian caviar, grade nine wagyu (the highest grade available), foie gras and truffles). After nearly 11 years with Star City, and eight perched above the city at Astral, it would be possible to become blasé about his role, but not Connolly; “You can work anywhere in the world, in any kind of kitchen, and they all look the same inside - but when you walk out here its pretty amazing.”
Connolly tries to look within for his food creations, and avoids eating out too much. “I know where I want to be in regards to food,” he states, “which is classic French cuisine with an English twist, you’ve got to have a sense of humour when you’re cooking.” He aims to combine old-style comfort food with luxurious items, such as a duck and foie gras pie floater. While the dish is familiar and not too confronting, it is embellished with flavours that intrigue the palate. He tries to avoid overly complex presentation, and has had to strike a compromise with the younger guys in the kitchen, who are intrigued by the world of El Bulli and molecular gastronomy. He was recently crowned Chef of the Year (Accommodation Division) at the prestigious Australian Hotels Association (AHA) awards.... Read more.