As a chef-turned-butcher, Darren has the edge when it comes to answering all your culinary questions. He worked at Bathers Pavilion with Serge Dansereau and at Bird Cow Fish with Alex Herbert, before swapping the pans for the cleavers. Working behind the butcher’s block allowed him a fresh challenge and more time at home with his beautiful children Hunter, Olive and Iris. His passion for butchery continues to take the craft to new levels.
Joining Victor Churchill in 2016, Terry brings a wealth of fine dining expertise with his impressive background of lauded restaurants and accolades. Starting his career at Tetsuya’s and Quay, he then worked at Sepia for seven years, where he was head chef for four years and won the esteemed Josephine Pignolet Young Chef of the Year award in 2012. When he’s not at the helm of the Victor Churchill kitchen, he’s handmaking his own bread, beer, whiskey, and cheese at home.
Born and raised in Rome, a passion for food is intrinsic to Silvia’s Italian background. Moving to Australia in 2011, she fell in love with this incredible country. She comes to Victor Churchill from Fratelli Fresh in Potts Point, inspired by the community and beauty of the Victor Churchill store. Building relationships with regular customers every day is priceless to her.
Micky joined Victor Churchill just under 6 years ago having come directly from Oxford, England. Learning his trade in a traditional English Butchery, he honed his skills under the guidance of traditional English butchers with over 60 years experience between them. Micky featured in several UK competitions where he won awards in various butchery categories. Always an avid follower of Victor Churchill he jumped at the chance to move Down Under.
A local lad who brings a smile, Luke joined the Victor Churchill team as a qualified chef with over 5 years experience from venues across Australia. He offers friendly service and advice on the finest cuts of meat for either a special event or family meal. Luke’s creative mind will ensure visitors to Victor Churchill receive a delicious solution to any of their gastronomic needs.
Stuart grew up on a farm in Uralla. As a chef he has worked at Black By Ezard and Momofuku Seiobo. He came to Victor Churchill to learn the art of Charcuterie. He loves that at Victor Churchill, you never stop learning.
With a background as a pastry chef at Sepia and Bourke Street Bakery, Michelle brings fine dining experience and artistry to the Victor Churchill dessert cabinet. Her serious fascination with the world of pastry is not only because she enjoys eating it, but also an appreciation for the craft and technique. Seeing customers enjoy the beautiful desserts she handcrafts makes her incredibly happy.
Victor Churchill is what inspired Dylan to relocate to Sydney from Los Angeles. After completing his apprenticeship in San Francisco, he returned to LA to work at several restaurants and butcher shops before making the move to Australia for Victor Churchill. He feels privileged to work with such high quality products day in day out.
Kelli worked at a multitude of restaurants in Los Angeles, where she was named one of the best pastry chefs in LA in 2017. Her dedication to pastry stems from appreciating that a minor alteration in the recipe or the ingredients can make a vast difference in the end result – to her, pastry is science you can eat.
Before working at Victor Churchill, Andre was running some of Sydney’s best catering companies for A-list events and weddings as well as travelling to cater for celebrities around the globe. He loves that everyone in the Victor Churchill family thrives on learning as well as passing on their knowledge when it comes to food.
Starting out as an apprentice chef with Rockpool, Luci swapped the knife for a cleaver and moved to Newcastle to complete her butchery apprenticeship. Now back in Sydney, Luci is Victor Churchill’s newest recruit.
Matt has been with Victor Churchill for two years. He is passionate about ethically sourced, quality produce. He is always the first one to notice new things in our cabinets and loves to get into the detail of our cuts and products.
Growing up with a mother who was a chef, Lauren developed a love of good food and produce from a young age. After graduating with a law degree, she instead found a food-driven calling, working at Fratelli Fresh and Orchard St. before bringing her lively energy to Victor Churchill.
Harry worked as a butcher in Oxford for eight years, then travelled across East Asia and the Southern Hemisphere before arriving in Sydney in 2017. He loves working with some of the best products in the world and being surrounded by people who are at the top of their respective trades at Victor Churchill.