introducing tom gorringe.

With Tom at the helm as executive chef, he proudly joins Matt Moran, Solotel, and the Aria team in evolving and building upon our 23 year restaurant history.

Originally from the Southern Highlands, Tom cut his teeth within Bowral's Milton Park Country House and Berrima's Eschalot restaurant, before moving abroad to take up the role of senior sous chef at Bearfoot Bistro in Canada, in 2012. Here, he was introduced to luxury ingredients and the importance of seasonal dining, working closely with local producers and suppliers to create award-winning menus.

Returning home in 2014, Tom was appointed head chef of hatted Eschalot restaurant in Berrima NSW, where he honed his paddock to plate ethos, sourcing ingredients directly from the on-site kitchen garden and local artisans.

Relocating to Sydney in 2015, Tom worked at renowned Bentley Restaurant and Bar, before joining Pier One's hatted restaurant, The Gantry, where he worked for over five years.

Since joining the Aria team, Tom has worked closely with Matt Moran to develop a menu that is driven by the seasons and champions their shared philosophy of using local produce, and supporting Australian farmers and suppliers.