John Evans, Australian born and then raised in the countryside of coastal North Wales, is the chef & co-owner, along with his wife Sonia Greig, of the much-loved restaurant SOUTH on Albany in Berry on the South Coast of New South Wales.​

John has spent many years perfecting his craft. Trained in the UK, he worked at the Michelin-starred, The Arkle, before moving to Australia with roles at several landmark Sydney restaurants, including est. and then CBD as Head Chef, both under the Merivale Group. Next, John and Sonia built a loyal following with their restaurant, The Northbridge Bistro, and then ran the award-winning Restaurant at the 3 Weeds in Rozelle.

The essence and philosophy of John’s cooking have always been to create good, honest, real food with a focus on flavour, the highest standard of presentation and, above all, truly delicious food you want to come back for.

​At SOUTH on Albany, John is constantly inspired by the seasons and creates a Set 3 Course Chef’s Menu highlighting the best produce of the moment. There’s also the option to add freshly shucked oysters and matched drinks to have the total experience. The regionally focused and ever-changing menu attracts both locals and visitors, presenting them with fresh, inventive fare. Each menu is cooked personally by John, using classic techniques and innovative touches along the way.
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There are often welcome drop-offs from keen gardeners in the area, often leading to inspiration for the menu, including one of John’s neighbours who have plentiful native trees, including finger limes and Davidson plums, which are the inspiration for their Chocolate Mousse recipe (See P.232).