Brad Guest

Where They Are Now

Sydney is the city that shaped Brad Guest’s line of work: station by station, he built the timing, discipline, and patience that separate routine service from disciplined cooking. At Bilson's, the work was fine dining and the standards that come with it; at Sepia, precision and poise were part of the brief; at Gastro Park, Boathouse on Blackwattle Bay, Rockpool, and Sixpenny, each kitchen added another layer to his control of texture, timing, and flavour. That run through Sydney kitchens was followed by leadership at Cafe Paci in Sydney, Australia, where he took on the Head Chef role, before joining the opening team at Oncore in Sydney, Australia, where the demands of a kitchen in its first stages are different: systems, pace, and consistency have to be built from the ground up. Today, Brad is Head Chef, Dining Room & Terrace of Shell House since 2024, and the work there reads as composed and assured, with enough clarity to stay clean and enough generosity to feel alive.

Signature

The signature dishes hold to contrast without losing balance. Scampi with pumpkin and brioche brings sweetness, softness, and richness into the same plate. Sourdough orecchiette with mushroom and almond pushes toward a more earthy, textured register, with layers that feel deliberate rather than crowded. Linguine with urchin and caviar shifts into marine intensity, while risotto with ebi prawn and roasted butter leans on comfort, sharpened by close attention to detail. Taken together, the dishes point to a chef working with restraint, nuance, and finish rather than display.

In Their Words “I am thrilled to dedicate my skills and passion to make my mark on the restaurant’s identity and continue its great reputation for excellence.”