Dublin born chef and restaurateur Colin Fassnidge, known for his nose to tail cooking philosophy, firmly believes the secret to cooking a great dish is planning and “having a bit of love for the food”.
Colin, who counts pork, potato, lemon and peas among his favourite ingredients to cook with, says he was drawn to cooking as a career at the age of 12 after seeing esteemed French chef Raymond Blanc on a television program.
The father of two began his career at London’s Le Manoir aux Quat'Saisons in 1994 where he completed his apprenticeship under his idol, Raymond Blanc.
Colin stayed in London for five years before heading to Australia after deciding to combine his love of travel with work. Arriving in Australia in 1999, Colin worked at some of Sydney’s most acclaimed restaurants including Banc and est. While working at est, Colin he met his wife Jane, who hails from Northern Ireland.
Colin was Executive of the Four in Hand Dining Room from 2005 – 2015, where his unique style saw a small Dining Room in a Pub become a ‘Foodie’ destination.
From 2011 – 2018, Colin owned and ran the popular 4Fourteen, a restaurant diametrically different. This Surry Hills hot spot ascertained the coveted Chefs hat just four months after its doors opened.
Crowned GQ Magazine’s Chef of the Year in 2013, Colin released his first cook-book Four Kitchens in 2014 and has been a crowd favourite as a judge on Channel 7’s My Kitchen Rules since 2013.
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