This month we profile one of Sydney’s foremost culinary talents based at The Langham Sydney, Bistro Remy’s Executive Chef, Dave Whitting. 

Prior to taking up his present role, Chef Whitting was responsible for the new menu at the acclaimed Subiaco Hotel in WA and was head chef at Bistro Guillaume in Perth. He also had stints at triple Michelin starred Le Bernardin in New York along with Sydney institutions Bistro Moncur and Jonah’s Whale Beach.

Dave explains his passion for cooking is long-held after an interest was first ignited as a high school student on Sydney’s Northern beaches and then fuelled upon completing a prestigious apprenticeship at the InterContinental in Sydney.

Of his present-day cooking style he says; “I like to juxtapose the familiar with the unexpected.”

Best known for his contemporary take on classic French dishes, he uses the finest, local produce to showcase his culinary expertise and his modern take on bistro classics.

And on what can guest expect from his menu at Bistro Remy?

“The menu is produce-led and I enjoy experimenting with the dehydrator. I use ale to re-hydrate the rye sourdough we serve as part of the bistro’s heirloom beetroot dish. I use it as well for an element of our wild mushroom fricassee served with mushroom custard, smoked hazelnuts and hand-made chestnut cavatelli.

“I’m also a big fan of using our own smoker and use it to smoke Mt Cook Alpine salmon and many of the nuts on the menu. Our twice cooked gruyere soufflé is a dish known to most but ours is made with veal stock that adds flavour and gives the dish a rich caramel colour,” he says.

On working in the local area Dave adds:

“The Walsh Bay and Millers Point serenity and beauty has brought Bistro Remy’s residential feel, which inspired us to the Bistro Remy concept of “An upscale, neighbourhood bistro. We would like to invite not only hotel guests and business clientele, but also those living locally to enjoy our menu and experience our dishes, influenced by my classically French-trained background.”

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