Tom Gorringe holds the esteemed position of Executive Chef at Aria, the 2-hatted fine dining restaurant with sweeping views of Sydney’s iconic Opera House and Harbour Bridge. Originally from the Southern Highlands, Tom began his culinary journey at Bowral’s Milton Park Country House and Berrima’s Eschalot Restaurant. His culinary skills were further honed during his stint as a Senior Sous Chef at Bearfoot Bistro in Canada back in 2012. During this time, he was exposed to luxurious ingredients and developed a deep appreciation for the significance of seasonal cuisine. He collaborated closely with local producers and suppliers, resulting in the creation of award-winning menus that navigated the challenges of Canada’s demanding seasonal conditions.

​In 2014, Tom returned home and assumed the role of Head Chef at the renowned Eschalot restaurant in Berrima, NSW. It was here that he refined his paddock-to-plate philosophy, sourcing ingredients directly from the restaurant’s kitchen garden and local artisans. In 2015, Tom’s culinary journey led him to Sydney, where he contributed his talents to the Bentley Restaurant and Bar before becoming an integral part of The Gantry, the acclaimed restaurant at Pier One. Here, he dedicated over five years of his expertise.

Upon joining the Aria team, Tom collaborated closely with the accomplished chef and co-owner, Matt Moran, to curate a menu rooted in the ebb and flow of the seasons. Together, they championed a shared ethos of utilising local produce and providing steadfast support to Australian farmers and suppliers. Reflecting on his role at Aria, Tom expressed profound gratitude for the opportunity, highlighting the privilege of collaborating with Matt Moran, whom he deeply admires for his culinary style and unwavering commitment to showcasing the finest Australian ingredients.

Among Tom’s greatest joys is the art of crafting dishes that consistently showcase the pinnacle of Australian produce, an endeavour he undertakes with unbridled enthusiasm and dedication.