Christopher Whitehead is Head Chef of Palings Kitchen & Bar, the latest evolution of ivy’s open-air courtyard. This warm and welcoming informal eatery offers four distinct dining choices with Christopher overseeing the deli and grill featuring salads, gourmet sandwiches, roasts and more.
Since joining Merivale in 2007, Christopher has led the kitchen at Mad Cow, ivy’s former New York-style grill achieving one hat in the Sydney Morning Herald Good Food Guide 2011. There, Christopher created dishes that were produce driven, using the best seasonal ingredients to create flavoursome food and culinary delights. Mad Cow closed in October 2012 to allow for Palings Kitchen & Bar.
Earlier in his career, Christopher worked with Gay Bilson and Janni Kyritsis at Berowra Waters Inn for four years learning his trade in every department of the kitchen until he was lured by Peter Doyle (est.) at Cicada with whom he worked for a further five years.
In 2002, Christopher received his first Sydney Morning Herald Good Food Guide hat for Bond Restaurant. The following six years Christopher was executive chef at one of Sydney’s busiest and most successful restaurants, the Opera Bar, which at its peak served over 5,000 covers per week.
Combine marinade ingredients apart from salt and pepper, and marinate steaks, for a few hours, or overnight. Take steaks out of fridge 30 mins before you want to cook them....
