A two-year search for an executive chef to lead the kitchen at North Bondi RSL is finally over, with the club appointing Liam Crawley to the role.
North Bondi RSL Club CEO Jason Linke described that finding someone to fill the executive chef role has been a “challenging situation”.
“I know from going through the interview and recruitment process there’s been three or four times in the last couple of years to find the right person all the time they’ve had other offers from groups, whether it’s clubs or pubs that have been able to pay, in my opinion, 10-20 per cent over market value. That’s been extremely difficult to compete with being a sole venue,” he told Club Management.
Crawley joins the club after four years as the owner and master butcher of Crawley’s Quality Cuts. Prior to this he was executive chef and owner of DWL Hospitality, operations and culinary director of Good Fat Sydney pop-up, and a consultant chef for Parkroyal Hotels Darling Harbour.
His focus will be on using fresh produce in the kitchen, delivering healthier food options, and expanding the seafood offering on the menu.
“I look forward to leading the kitchen team with a key focus on fresh produce, healthy eats, refinement, ownership, finesse and leaning on my 25 years of culinary experience to develop the leaders of tomorrow, ensuring the growth of the club,” Crawley said.