The Epping Club is proud to profile Rawson’s Executive Chef, Sanju Singh and his exciting vision for their award-winning restaurant. Find out what inspires him and what lies ahead for this local favourite on the North West dining scene.
Chef Sanju Singh’s vast international experience spans 22 years however it was his mother’s kitchen that began his passion for food and cooking.
Singh studied at Regency International Centre at TAFE in South Australia and has then pursued his career in hotels across Australia and the world. Having worked at the Holiday Inn Potts Point, Crown Plaza Dubai, Stanford North Ryde, Q Station Manly, Vibe Rushcutters Bay and Cypress Lakes Resort, Hunter Valley.
His food philosophy celebrates produce and flavours yet aims to be surprising in their combinations, ‘I want my food to be provocative where the ingredients are treated with abundance of care and resultingly they all come together to make sense on the plate.’
Singh now hold the position of Executive Chef, Rawsons in the Epping Club. His 2019 appointment is a coup for the venue which has long challenged the traditional norms of ‘club food’ and holds an award-winning history in contemporary dining.
Committed to continuing the Club’s 5 star culture, Singh has a strong vision for Rawsons Restaurant, including having set his sights on a heralded Good Food’s ‘Chef Hat’. A seasonal menu that allows him to source the best local and international ingredients combined with a highly-experienced Food & Beverage Manager to work alongside with, is what he believes will be the restaurant’s recipe for success.
Rawsons Restaurant is open Wednesday through Sundays, the ever-changing menu can be found online at rawsons.eppingclub.com, bookings are recommended.