Capella Sydney, in collaboration with The Bentley Restaurant Group, is excited to announce the appointment of Troy Spencer as the new Head Chef of Brasserie 1930, marking the beginning of a new chapter for the restaurant.
Spencer was handpicked because of his extensive brasserie experience having perfected his craft in renowned kitchens including Pomme, Bistro Thierry and L’etoile Restaurant & Bar, across Melbourne, Paris, the South of France, London, and Edinburgh.
While his time abroad refined his expertise in brasserie culinary techniques, it was Australia’s extraordinary produce and renowned hospitality that ultimately brought Troy Spencer back home. The Bentley Group co-owner and executive chef Brent Savage’s deep passion for celebrating Australian ingredients served as the perfect bridge, uniting these two remarkable talents.
Together they are committed to evolve Brasserie 1930 into a restaurant that redefines what an Australian brasserie is, blending world-class culinary craftsmanship with the finest local produce. With the right vision and exceptional people behind it, Brasserie 1930 is set to deliver an unforgettable dining experience that truly honours Australia’s culinary heritage. Under Troy’s influence, the new menu direction will mark the start of this exciting evolution, promising a refined and elevated approach to modern Australian dining.
Savage said “The brasserie celebrates the incredible variety of native Australian ingredients, blending the country’s unique culinary heritage. It’s about highlighting the best of what Australia has to offer, in a warm and inviting brasserie setting where guests can enjoy exceptional food without the formality – just good, honest flavours in a space that feels elegant” Spencer, reflecting on his new role, shared his excitement for what lies ahead. “It’s been a privilege working alongside Brent, and I’m eager to continue developing Brasserie 1930’s new direction.”
Marc von Armin, General Manager of Capella Sydney, also shared his enthusiasm for Spencer’s appointment. “Troy’s appointment marks a new and exciting chapter for Brasserie 1930, and we couldn’t be more thrilled to have him lead the kitchen,” said von Armin. “His innovative approach to Australian cuisine and commitment to local, sustainable ingredients aligns perfectly with Capella Sydney’s dedication to offering exceptional, authentic experiences. We’re excited for what’s to come under his leadership.”
