35 year old Corey Costelloe, Head Chef at Rockpool Bar & Grill in Sydney nurtured his instinctive love of food as a teenager by taking high school jobs as a kitchen hand and helping his uncle at Flemington Markets on Saturday mornings, hiring out barrows and trolleys.
His cooking career in earnest began at the age of 18 as an apprentice chef at Sheraton on the Park in Sydney. Finishing his apprenticeship at the acclaimed and busy Catalina Restaurant in Sydney’s Rose Bay, it was here he also first worked with ex Bar & Grill Head Chef, Angel Fernandez, a mentor to this day and a man he credits with teaching him how to love food and “eat like a chef”.
Stints at Hayman Island and Flying Fish with Peter Kuruvita followed, interspersed with a short return to Catalina and 3 years at Le Kiosk at Manly’s Shelly Beach as Head Chef. With years of great experience behind him and an innate love of seafood, Corey reunited with Angel Fernandez for the opening of Rockpool Bar & Grill Sydney where his Rockpool career began as a fishmonger, but before long he was back in the kitchen. After 4 years, Corey took over the reins of the Bar & Grill kitchen in early 2013 and has made his mark in short time with his uncompromising attitude towards quality produce and food.