Executive PA Australasia October November 2016 | Page 47

Gastronomer’s guide
Signature dishes for the corporate gastronomer
Chinese roast pigeon with native
tamarind, shark’s fin melon, hot
sweet and sour sauce
The pigeon is cooked in master stock and
then fried, served with a hot sweet and sour
sauce flavoured with native tamarind. Through
the sauce are mushrooms, turnips, orange,
capers and tarragon.
Eleven Bridge, Sydney
Phil Wood, Executive Chef
Born in New Zealand, Phil Wood won the Josephine Pignolet
Award for best young chef at the 2007 Sydney Morning
Herald Good Food Guide awards while he was junior sous
chef at Tetsuya’s Restaurant. He then took on the role of Chef
de Partie at Thomas Keller’s The French Laundry in the Napa
Valley in 2007. Wood returned to Sydney and joined Rockpool
as head chef in 2009, before his appointment as executive
chef in 2010, where he has overseen the restaurant’s transition
to Eleven Bridge in August this year.
OCTOBER/NOVEMBER 2016 | WWW.EXECUTIVEPA.COM.AU
47