Applejack Hospitality has announced the appointment of Toby Worthington as its group head chef.
In the role, Worthington will oversee menu development, chef training and guidance, compliance and safety policies; while driving revenue growth and fostering team culture. Working alongside Applejack’s director of culinary Patrick Friesen, Worthington is currently focused on Taphouse, The Butler, SoCal and June’s, while also supporting new venue openings as they arise.
Applejack Hospitality co-owner Hamish Watts sang the praises of the new group head chef, who he said has always been highly regarded within the industry.
“We’re absolutely stoked to have Toby on board. I’ve known his reputation for years as one of those chefs that just gets it. He’s got a knack for plating super tasty food and knows how to deliver quality even when the volume’s high. Pat speaks really highly of him, and from day one it’s been clear he’s a great cultural fit for Applejack. We can’t wait to see what he brings to the table.”
Hailing from Bay of Islands, New Zealand, Worthington has spent the last twenty years working in hospitality across New Zealand, the UK and New South Wales. His career includes over a decade at Merivale, where he held several high-profile positions including the head chef role at Coogee Pavilion, Queen Chow Manly, and Papi Chulo – venues known for their ability to deliver quality cuisine at scale. At Papi Chulo, he demonstrated his expertise in wood-fired cooking and American barbecue techniques, managing all aspects of kitchen operations for over two years.
Worthington’s international experience includes a formative period at globally-renowned Dinner by Heston in London, where he developed innovative cuisine within a high-profile cultural setting as part of the opening team. This experience was complemented by his work at the acclaimed Bibendum and Ealing Park Tavern, where he refined his expertise in classic techniques and seasonal menu development.
His menu development philosophy centres on creating accessible yet distinctive offerings inspired by his childhood favourites. The group head chef prefers reasonably simple recipes with European and Asian influences, accommodating diverse preferences while aligning with Applejack’s commitment to inclusivity.
“I’ve always admired what Applejack is doing, there’s real vision behind the food program and a proper commitment to doing things well and looking after the crew on the journey,” stated Worthington.
“I’m pumped to be jumping in, especially working alongside Pat again. There’s a great energy in the team and I’m excited to be part of where it’s all heading.”
Applejack Hospitality’s portfolio covers a broad range of dining venues – from pubs like Taphouse and Forrester’s; to up-market restaurants like Bopp & Tone and RAFI North Sydney; as well as cafes and bars like June’s Shoppe and Hester’s.
Worthington’s appointment comes off the back of a few key personnel changes and promotions within Sydney pub dining circles. Ahead of the opening of Parc Pavilion, the new flagship venue from Feros Group, the business announced ex-Laundy Hotels group executive chef Jamie Gannon as it’s new culinary director. Gannon is now working alongside Feros Group’s group executive chef Paul Pirreca. Stepping into Gannon’s role at Laundy Hotels is Tanoy Biswas, promoted from group head chef. Biswas has been a part of the Laundy Hotels team since 2021, and has worked within Sydney pubs for over a decade.