The Unbearable Lightness of Being Hungry
Arts:Food
They’ve worked in Sri Lanka, Bhutan, Montenegro, Greece, Bali and the Carribean. At one point, Ross had a job in Singapore while Sunny was in Chicago - and somehow, they ended up commuting and making it work. The couple were drawn back to Australia, though, because Ross had his eye on his dream venue for 10 years – and once the site became available in Sydney, the pair turned it into The Bridge Room (despite some awkward $50,000 phone calls about the interiors and nightmarish hassles to ensure the heritage-listed restrictions were met).
Previously, Ross worked for Neil Perry – and, after an injury that kept Ross out of the kitchen, the chef ended up working on Neil Perry's airplane meal range; he even got to test the food in an airplane simulator.
Ross and Sunny have many great tales about their travels abroad (from changing people's lives with Thai food in Croatia and enjoying popcorn in Bhutan) and they also tell the back story to launching The Bridge Room, which is one of the country's most well-regarded restaurants.
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