Jason Barratt has been appointed executive chef at boutique hotel Halcyon House restaurant Paper Daisy.
Replacing outgoing chef Ben Devlin, Barratt previously worked at restaurants including Attica, Stokehouse and Rae’s on Watego.
“I have stayed at Halcyon House and dined at Paper Daisy many times, but never thought the opportunity to be executive chef here would become a reality,” he said. “I am excited to be a part of the next chapter of Paper Daisy.”
The menu is set to be less-formal, focusing on pasta dishes, seafood, native ingredients and local produce from the Northern Rivers region.
“I try to keep cooking simple, and whenever I think I’ve made an amazing dish, I look at what I can remove to under-complicate it,” he said.