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 has been working in the hospitality industry for over 25 years, building extensive experience across restaurant, café, bar and hospitality operations. Throughout his career, he has had the opportunity to work alongside and run venues for some of the industry’s most respected hospitality leaders, including Dietmar Sawyere, Justin Hemmes, Alessandro Pavoni, Michael Moore and Bill Granger to name a few.
Chris has been working with The Butcher’s Block since 2015, initially joining the Wahroonga team as Restaurant Manager. As the group has continued to grow, so too has Chris’ role, progressing to Group General Manager, where he oversees the day-to-day operations and strategic direction of the group’s venues.
Throughout his time with The Butcher’s Block, Chris has played an integral role in developing the business, building strong operational systems and, most importantly, developing a team he is proud of. His extensive industry experience has allowed him to bring a wealth of knowledge across all aspects of hospitality, from operations and team development to customer experience and business growth.
Chris places great trust in his team, many of whom he has personally trained and developed throughout their careers. He believes that investing in people, creating a strong workplace culture and maintaining consistently high standards are fundamental to the continued success of the business.
Looking to the future, Chris’ vision is to continue growing The Butcher’s Block with a diverse portfolio of venues that reflect the group’s commitment to quality, hospitality and community. His goal is to establish venues that deliver premium coffee, an exciting and carefully curated wine offering, and menus that cater to breakfast, lunch, dinner and events, while consistently providing exceptional service and memorable guest experiences.
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.
