Bush River Kitchen
Chef/Pastry Chef John Ralley, has trained and worked with some of the very best in the hospitality industry. His knowledge was born from his time working in Michelin-starred restaurants in Europe which he brought back to Australia and perfected in established Sydney restaurants.
John was the owner of Textbook Boulangerie Patisserie and featured in “The New Patissiers by Olivier Dupon”.
As a chef John draws his inspiration from doing what he loves; adventure, the great outdoors, hunting, fishing and exploring the world of the culinary arts.
John has recently launched the Bush River Kitchen in the Hawkesbury River region.
With a philosophy of sourcing locally foraged and hunted ingredients, and in a location that is truly serene, John partners with guest chefs to deliver truly unique lunch and dinner experiences.