Introducing Sean Ford
Head Chef at range since January 2009, Sean is truly a blue ribbon chef, with a wealth of over 20 years experience.
Sean has earned an impressive reputation and excellent reviews for his culinary expertise and innovation.
While Head Chef at Bacchus in New Farm, Brisbane, Sean's streamlined menu, prompt service and classic French style of cuisine earned the restaurant a very good rating from Lizzie Loels review in Restaurant magazine. Loel said, "Certainly it was all high quality ingredients, well prepared and nicely presented"
Sean's focus on quality fresh produce is noted by Matthew Evans review in the Sydney Morning Herald of Wine Banq in Martin Place, Sydney where he relaunched the venue as Head Chef. Evans noted that you knew you were getting the freshest produce with oysters opened in the restaurant and the pasta is hand made. Evans said "All hail the relaunched, sexy subterranean wine bar, where the food is marvellous."
Another review of Wine Banq has even more praise for both Sean Jones (owner) and Sean Ford as Head Chef "Oh, thank you for bringing back a city-based wine bar with live music.Thanks for giving us a grown-up subterranean diner with a good wine list and smart yet crafted bistro food."
Sean spent some time in Melbourne as well, employed as Head Chef at Café Latte in Toorak. Epicures review by John Lethlean summarises Café Latte as "A restaurant with personality, a little style and even better food... A delightful little restaurant with style, character, a point of difference and very assured cooking. There's a lot of care in the food here."
While Sean was working at Manna in Petersham, Sydney, Kerry Boyne awarded the restaurant 8/10 with the verdict - "Heavenly food in a down-to-earth setting. Entrees were sensational.. Main course was divine, every mouthful a taste sensation, quality ingredients beautifully prepared with flavour and finesse."
For further information please contact;
Sean Ford, Head Chef - range
Mobile 0438 092 070 Phone (03) 5752 2885