Public Hospitality Group has secured the services of highly regarded chef, Clayton Wells, for its Creative Culinary Director position. 

Wells has previously worked at A1 Canteen, Mod Dining, Momofuku Seiōbo Sydney, and most recently, Automata – stunning the Sydney food scene when he closed the venue in 2022. 

Now, the chef will be working across Public Hospitality’s varied portfolio of over 20 different pubs and bars, including: Saint Hotel, the Lady Hampshire, Oxford House, The Strand Hotel and recent additions from the Maybe Group of bars, such as Mexican concept El Primo Sanchez. 

Wells commented on his new career move, stating that the opportunity to reimagine some menus from the ground up was an attractive one. 

“Finding a fresh concept for cuisine and the entire pre-opening process is what I loved the most about all the projects I’ve been involved in previously,” he said.

“Coming up with new menus, invigorating existing restaurants and staff, and starting from scratch for the vision of the rare properties in Public’s portfolio made this an obvious choice for my next challenge.”

Public’s executive chairman, Jon Adgemis, said that the hire was a testament to Public’s commitment to work with the best in the business. 

“Clayton’s experience and acclaim is evident in the positive impact he has already made on the Public family,” the chairman said.

“Working alongside our established chef talent and group culinary director Nick Mahlook, Clayton supports the team to innovate and champion inventive concepts and experiences. 

“This is yet another example of my commitment to seek out the very best talent and brand partners to create memorable experiences for our guests.”

Wells began working in the role in May 2023. 

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