Chris Behre

Chris Behre has spent more than a decade honing his culinary skills in award-winning restaurants and hotels.

Chris began his career in Sydney, working his way un to entrèe sous chef at the iconic Bennelong Restaurant in the Sydney Opera House before his breakthrough assignment as executive sous chef at the world-famous Tetsuyas Restaurant.

During Chris' tenure, Chef Tetsuya Wakuda's gourmet establishment won numerous national and international awards, including induction into the American Express Restaurant Hall of Fame and Rèmy Martin Restaurant of the Year honors.  While at Tetsuyas, Chris was selected to participate in The James Beard House Invitational session in New York.

Chris speaks with pride and pleasure of his long and continuing association with Chef Wakuda, who has come to exemplify the cutting edge of modern Australian cuisine and whose eponymous restaurant is continually ranked among the world's very best.

The next phase of Chris' career saw executive chef appointments in some of the world's most exciting hotel kitchens: the Crowne Plaza in Shanghai, the W back in Sydney, and the Millennium Knightsbridge in London.

Chris' next challenge brought him to the U.S. as group executive chef and a key member of the management opening team of the upscale Cinch Restaurant in Santa Monica.  Chris brought the multifaceted sensibilities of his different influences and experiences to a chic LA menu, quickly establishing Cinch as a destination in the crowded Los Angeles market.

Chris' appointment as head chef for Bondi delivers him his greatest challenge yet - to capture the freshness, vitality and diversity of modern Aussie pub food for discerning American diners.