Chef Chris Hodges
I grew up in Essex, England with my Mum, Dad and Sister in a home where family time was important and where many fond memories are built around the dinner table.
Soon as I finished high school I worked full time and enrolled into Colchester institute cooking college. At the end of my training I got a new job in Maldon (where the salt comes from) in a restaurant called James’s, I worked hard, learned lots and saved my money and a year and a half later I moved to Australia and here I am to stay.
As soon as I arrived to Sydney I had a job at Nicks in Darling Harbour, I only stayed here for a year but I did make some great friends, before moving to Aqua Dining where I was sponsored and worked for 5 years, in the 4th year being promoted to Sous Chef then in 2012 I was offered the head chef position at one of Aqua’s sister restaurants Ripples at Sydney Wharf.
Having had the responsibility of costing, menu planning, staff training and rostering, and all what comes along with the role of head chef it has grown me into a confident chef with high ambitions.
Chef Rebecca Kirk
I guess it was obvious from a young age that I was destined to work with food however it took me to the age of 20 to make the decision to start my apprenticeship. Once I did start cooking and got a job in a kitchen with a great bunch of chefs I knew I had made the right choice, I loved the atmosphere, the heat, the buzz and the sense of achievement you’d feel after a really good service.
Having worked the first couple of years in one of Darling Harbours large volume restaurants, Jordons Seafood, here I learnt to work quickly, cleanly and under immense pressure.Later moving on to Aqua dining where my skills were honed to a fine dining standard and my appreciation of good food escalated and it has continued to do so ever since.
I’ve travelled while still young, taking in flavours and ideas from around the world and working in some great restaurants. Now at the age of 31, I can happily say I have found my style and the kind of food I love to cook and eat. Honest, fresh, beautiful, seasonal and simple.
Having an Italian background myself, Italian food comes naturally to me and makes me so happy inside.