Chef profile

neil gottheiner

Co-owner, Neil Gottheiner heads up the Brown Sugar kitchen. Before running his own restaurant, Neil’s culinary talents have taken him to renowned restaurants around the world from Don Alfonso & Dal Pescatore in Italy, Troisgros in France, then Quay and Darley Street Thai in Sydney. “All of these great restaurants have a strong identity.
I have learned that the kitchen must be a place of learning and evolution as well as a place where the chefs challenge themselves everyday to provide something special for people who enjoy eating.” Neil spent 5 years at Gastronomy catering cooking intimate dinner parties in private houses, bespoke weddings, large scale corporate events and everything in between, “It was a perfect place to be

creative and learn to think on my feet.” Since 2006, Neil has helped make Brown Sugar into a local favourite in Bondi, a perfect place to enjoy all day weekend brunches, or well crafted dinner fare.” Neil’s style is all about hand-made traditional dishes with Brown Sugar’s menu drawing influences from the Mediterranean regions around Italy and France. Neil’s food may best be described as healthy and hand crafted – using fresh, seasonal ingredients. His approach to cooking is simple, “Start with some great produce that inspires you, and treat it carefully to create something special.” While he’s not in the kitchen he may be found with his three “little sugars” at home.