At The Butcher’s Block, we believe that “the kitchen is the heart of every home.” From our friends and family to our suppliers and guests, everyone is welcome at our table.
Built on a foundation of family, our values reflect a culture of respect, passion, and excellence in everything we do.
Chris initially joined the Wahroonga team as their restaurant manager in 2016. As the group has grown, Chris has too, becoming the Group General Manager and overseeing the Operations of all three venues. Chris’ experience in the hospitality industry including O-Bar and Dining, Opera Kitchen, and Uccello, has allowed him to diversify his abilities and build the team that he is proud of today.
With his team consisting of all members he has trained, he places great trust and confidence in, Chris believes that the team will pilot The Butcher’s Block to the future he sees for the group. With his vision of managing additional venues that are as diverse as our current ones he has helped build, his goal is to continue establishing venues that carry premium coffee, an exciting wine list, and a menu that caters to breakfast, lunch, dinner, and events.
Starting his professional career at II Marchesino in his birthplace Milan, Mattia thrived on the rich culture of Italian food and beverage. Completely absorbed within this culture, Mattia’s interest in mixology started as a young kid holidaying with his parents who had encouraged him to further expand his knowledge of fine spirits and wines. Taking his knowledge, Mattia explored many hotels, restaurants, bars, and nightclubs before working with the likes of Gualtiero Marchesi who heavily influenced Italian cuisine and became a prominent figure in the 80s in the hospitality industry.
After frequently traveling between Italy and Australia, Mattia now calls Australia his home. Here, he has gained valuable experience with big power figures in Sydney’s hospitality industry such as The Four Seasons, and O Bar. This is where he met our GroupOperations Manager Chris Clarke, and then was introduced to The Butcher’s Block. Joining the group as our Assistant Manager at Barangaroo and many years on, Mattia says “At The Butcher’s Block, I really feel part of a family” as he now becomes our Operations Manager.
Meet Dan Rudolph, our esteemed Group Executive Chef. With an illustrious culinary career spanning top-tier restaurants and hotels, Dan brings unparalleled expertise to our kitchens.
His impressive resume boasts stints at iconic establishments, including Guy Savoy in Paris, Est, Berowra Waters Inn, Sydney's revered Quay restaurant, Level 41, and Manta in Woolloomooloo. Dan has also held senior positions at The Langham, Sydney, and Gowings Bar and Grill.
As Group Executive Chef, Dan oversees the culinary direction of our group, driving innovation and excellence across our venues. We're thrilled to welcome Dan back to the team and look forward to the culinary magic he'll bring.
Vanessa's career journey showcases a dynamic mix of leadership, creativity, and business insight. She started in retail management, honing her leadership and customer service skills. Moving into an Events and Business Development role, she became skilled at planning and executing events from start to finish.
Her passion for creativity shines through in every event she organises, earning the trust of clients who rely on her vision and execution.
