Justin NorthNationality: Australian
Born: New Zealand
Justin North, chef and proprietor of acclaimed Sydney restaurants Becasse, Quarter 21 and Etch is no stranger to awards, including being named GQ Chef of the Year 2010, Becasse having held on to two coveted Chef’s Hats since 2003, Becasse named Best European Restaurant in Australia in 2009 and Justin named as Chef of the Year 2009 by the Sydney Morning Herald Good Food Guide.
Justin began his culinary career in New Zealand in 1992. During his apprenticeship he won a number of accolades for his cooking including, in 1993 attaining the title of Commis Chef of the Nation at the Culinary Olympics and the New Zealand Apprentice Chef of the Year in 1994. Justin developed a passion for French cuisines and travelled to Europe in 1996 to work in the kitchen of Le Manoir aux Quat’ Saisons with Raymond Blanc. Justin returned to Sydney to join one of the city’s most exciting kitchen teams – with Liam Tomlin at Banc.
In November 2001 Justin opened his first restaurant – Becasse in Surry Hills with his wife Georgia. Becasse met with instant critical and public acclaim and was named Best New Restaurant in 2002 and Best European Restaurant in Australia 2004 by the Restaurant and Catering Association: IN July 2005 the North’s relocated Becasse to 204 Clarence St and the restaurant has developed and evolved into one of Sydney’s premier dining spaces.
Justin is passionate about ethical eating and sustainable produce; at Becasse he regularly hosts the popular Producer’s Lunch Forum highlighting the work of Australia’s most innovative and dynamic producers.
In addition to Becasse, Justin and Georgia also operate Etch, which opened in November 2008 serving casual European cuisine at reasonable prices and two cafes – Plan B and Le Grand Café at the Alliance Francaise. They have gourmet burger bar Charlie & Co in the luxurious Westfield mid City centre and Becasse Bakery and Charlie & Co #2 at the Opera Kitchen @ the Opera House.
Justin and Georgia most recently opened the Quarter 21 precinct encompassing a modern European restaurant, a retail shop selling premium ingredients and take home meals and a cooking school. Situated next to the Quarter 21 precinct is the new home for Becasse and Becasse Bakery.
Justin is the author of two award winning books Becasse: Inspirations and Flavours and published French Lessons. Both books have been re-issued in 2010.
Justin’s TV credits include guest spots on MasterChef Australia and Junior MasterChef as well as appearances and cooking segments on The Lifestyle Channel’s Christmas Special, Mercurio’s Menu (a Sydney Special) and The Circle.
Catch Justin North at the following Tasting Australia events:
Miele Class Acts - Thurs 26 April
Two's Company - Justin North - Fri 27 April
Outdoors on Parade Masterclass with Justin North - Sat 28 April