1 week Ago By Lisa Rockam
Chefs the world over always seem to have a story to tell, and Crystalbrook Kingsley's new executive chef Thomas Heinrich is no exception. Login or signup to continue reading Not only has he cooked for the likes of Bill Gates and Oprah Winfrey, he once worked a 36-hour shift during an ice storm in New York and, over three decades, has honed his skills - and his stories - at some of the world's best restaurants. Heinrich was once sous chef at Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel in New York, chef de cuisine at the Michelin-starred Seasons Restaurant at Four Seasons Chicago, worked at the Hyatt Regency in Vancouver, Werdenberg International in the Philippines, Swissotel and The Langham in Sydney, and at Sage Mint Canberra.
He also co-founded Table by Canberra Gourmet alongside his wife, Larah, who is a certified chef. The couple have three daughters and now call Newcastle home. "In the next five to 10 years I hope to elevate the dining experience at the Crystalbrook Kingsley in Newcastle , making it the city's number one culinary destination," he said.
"I also aim to take on a more influential role in the hotel group, focusing on the culinary side of the business." Heinrich's cooking is marked by meticulous precision, particularly in the creation of sauces and jus. He describes his cooking style as "a modern take on classic dishes".
"I trained in French, Greek, and Italian cuisine, then gradually embraced influences from Japanese and Asian cooking. I believe mastering classic techniques is essential for a modern chef, as it provides a solid foundation for creativity," he said. "I strive to respect traditional cooking methods and classic dishes while introducing new, exciting flavours to elevate them.
Innovation is key, but it must complement tradition rather than overshadow it." On the new Roundhouse menu, guests can expect a blend of classic and contemporary culinary creations, including the Wagyu MBS6+ inside skirt marinated in Coca-Cola with shimeji, green onion, red shiso butter and saltbush seed; and the golden sesame-crusted yellowfin tuna with cabbage, nashi pears, plum vinegar dressing and tonburi mountain caviar. On the sweeter side, consider the pumpkin pie creme brulee with citrus creme fraiche, and the Hunter Honey-poached pear with burnt Papua New Guinea vanilla, tahitensis goat milk ice-cream and homemade honeycomb.
But it's chef Heinrich's signature Six-Course Tasting Menu that promises to be the true showstopper, featuring interactive dishes like the K'gari wild spanner crab, which is prepared tableside. "I want every meal to be an experience; something that excites, surprises and brings people together and leaves them with lasting memories long after the final bite," he said. I had the pleasure of sampling the tasting menu and meeting Heinrich at the launch of this year's Newcastle Food Month.
The Hervey Bay scallops crudo with dashi foam, the lobster macaroon, and the crispy pork belly with pickled beetroot, apple and sorrel were indeed memorable. So, too, was the Angus beef tenderloin with wattleseed parsnip and port wine jus. "We're thrilled to have chef Heinrich join us," said Crystalbrook Kingsley general manager Josquin Crepelliere.
"His experience, creativity and dedication to local produce will elevate Crystalbrook Kingsley into the heart of Newcastle's culinary revolution." Every dish Heinrich crafts reflects years of expertise and a passion for his craft. Cooking is, for him, a labour of love, and he is always keen to talk to diners about the ingredients he uses in each dish, and why.
"I grew up in Sydney, near Parramatta, and I started washing dishes at the age of 14 in a butcher shop. I never enjoyed school, and I found myself drawn into the kitchen, eventually starting my apprenticeship," he said. "My love for food began to blossom in New York city, where I discovered amazing ingredients and witnessed the creativity of chefs working with them.
"This experience inspired me to pursue cooking further, leading me to study under some of the best chefs in the world." When asked about some of the most memorable moments in his career to date, Heinrich recalls preparing crab cakes for Oprah Winfrey while working at The Four Seasons Hotel in New York. "She would visit regularly and take some home to Chicago, so we had to keep the dish on the menu," he said.
"We continually sought new ways to prepare it, which challenged our creativity. "Watching my team receive a Michelin star was a proud moment. It was a recognition of all the hard work and dedication we had put in.
"But the most rewarding part is creating new dishes and seeing customers enjoy them. It's incredibly fulfilling to know that you've brought a little bit of joy to someone's day through your food." Roundhouse is offering a two-course midweek menu ($68 per person), plus a three-course menu ($95), four-course menu ($105) or six-course Chef's tasting menu ($125).
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