Andrew Barkham - Chef
Andrew grew up in Southampton, England. In 1999 after qualifying from Southampton City College, Andrew moved to London to embark on a career in Michelin starred kitchens.
Andrew's first job was at City Rhodes, Gary Rhodes city fine dining restaurant. Andrew then moved to No.1 Lombard Street to work for acclaimed chef Herbert Berger.
In 2004, Andrew moved to Gary Rhodes' new restaurant 'Rhodes Twenty Four' where he remained for 9 years. In that time Andrew progressed his way to Head Chef under Adam Gray.
Andrew was successful at retaining the Michelin star and 3 AA rosettes for 2013.
After a brief spell at 'The Point' in Melbourne Andrew moved to Sydney in April 2013 to become Head Chef of 'Selah Restaurant'. Here he brought his passion for local seasonal food to life in a regularly changing menu at an intimate restaurant in Sydney's CBD.
Andrew moved to work alongside Ross Lusted at Two Hatted 'The Bridge Room'. Andrew is learning about Robata cooking, and taking inspiration from Ross' ability to blend European and Asian influences to create complex and balanced dishes.
Whilst Andrew worked at 'The Bridge Room' the Restaurant went from strength to strength. In 2015 The Bridge Room has been awarded 3 Hats (18/20). Also being voted 8th best restaurant in Australia by Gourmet Traveller.
In September 2016 Andrew moved to Melbourne, where he joined Andrew McConnell's kitchens. Andrew has completed small stints at Cutler&Co, Marion, Meatsmith, Cumulus Inc, Cumulus Up, Ricky and Pinky and Supernormal. Andrew is now settled at The Builders Arms Hotel as head chef. The food at The Builders Arms Hotel is a good mix of classic and contemporary pub dishes using the pubs wood burning rotisserie
Career Experience
1999: City Rhodes, London
2003: No.1 Lombard Street, London
2004: Rhodes Twenty Four, London
2012: The Point, Melbourne
2013: Selah Restaurant, Sydney
2013: The Bridge Room, Sydney
2016: Trader House Group, Melbourne
2020: QT Hotel, Perth
2022: Patties Group, Perth