New venture: Former head chef Rob Hodgson. Photo: Steven Siewert
Ten years ago, graduates from Banc restaurant spread fertile restaurant seed across Sydney. Now it's the turn of the alumni of La Grande Bouffe in Rozelle.
Former head chef Rob Hodgson has started a food business that takes its cue from a former venture of Tony Bilson. "I wanted to rebirth the Commissary Kitchen name.''
Why the Commissary? "People weren't ready for it back then. The name personifies what we do," Hodgson says of the business, which sells food like cassoulet and confit duck legs through markets.
Business partners Marc Choi and Julien Demosthenis, who met at La Grand Bouffe, have also opened a restaurant in Crows Nest, Le Bouchon at 104 Willoughby Road.