Cory Campbell found his way into cooking through a desire to surf and travel. The possibility of jumping off a plane almost anywhere in the world and being able to find a job had huge appeal.
After an apprenticeship at Peppers Anchorage in Port Stephens, Cory took off to Europe, cooking at Copenhagen’s best Italian restaurant, Eraora, and working at The Square in London under Phil Howard alongside fellow Novacastrian expat Brett Graham (now at The Ledbury).
Moving back to Copenhagen he joined the small team at Noma at roughly the same time they received their first Michelin star. By the time he left, four years later, Noma had reached No. 3 on the World’s 50 Best Restaurants list (and would later go on to hold the top position for several years).
Cory’s time at Noma was intense and possibly the most influential of his career. His approach to food changed completely and he says: “I learnt that we can write our own rules as long as we have an understanding of flavour and produce.”
During a short stint in Singapore, he connected with Shannon Bennett who was looking for a head chef for Vue de Monde in its transition from Little Collins Street to the very grand setting at the top of The Rialto. He took on the role and worked there from 2009 to 2015. He brought influences from Noma, ranging from the understanding and use of local ingredients to the interaction of chefs with guests, and developed and evolved an entirely new menu. Vue de Monde held three Good Food Guide chef’s hats from 2013.
Leaving Melbourne and moving north, Cory intended to open a 30-seat fine diner, but changed plans completely when Matt Moran offered him the role of head chef at Barangaroo House, looking after food offerings over three levels. The sense of excitement and possibility to create something very special in Sydney’s newest waterfront landmark was simply too strong to resist.
Visit www.barangaroohouse.com.au for more information.
Cory is teaching at Sydney Seafood School on 21 January 2019. View more details >