THE HERRING ROOM

Established August 4th 2015, The Herring Room prides itself on consistency & an extra mile approach. 

Head Chef Arkin Barretto lives by his motto“Never stop learning!”.

Not only the best advice to offer a young chef starting out but also sage words from Arkin Barretto, who serves up an impressive list of kitchens, from where his own experience was nurtured.

Originally from the Philippines, Arkin grew up in Clare Valley & Adelaide but says it was the five years working in London that made a huge impact on his career.

Prior to joining us, Arkin was head chef at Rita’s Bar & Kitchen at the Cat & Fiddle Hotel, set amidst the affluent, trendy restaurant scene of Balmain, NSW.

“During my time there I worked at a few five star luxury hotels like The Marriott in Grosvenor Square & The Langham. I was hungry for more cooking, more experience, more knowledge, more technique, more training & exposure to good produce & exotic ingredients”.

The young chef’s hunger led Arkin to make a beeline for several top Michelin-star restaurants in the capital, even knocking on the front door of ‘flagship’ Restaurant Gordon Ramsay in Royal Hospital Road, Chelsea. “At the time, it was the only 3 Star Michelin restaurant in London” says Arkin who admits “it was the hardest kitchen I ever worked in”.

“My Head Chef there was Simone Zazoni & my time working & learning from him at Royal Hospital Road set the bench mark for me. I understood & respected the highest level of cooking in a world class restaurant, everything had to be perfect & there is no room for error”.

Arkin didn’t have too far to go to land his next Michelin-star restaurant. Three & half miles & the two star Pied a Terre Restaurant, in Charlotte Street, Fitzrovia. Arkin definitely feels the small, 30 seater restaurant w its equally small kitchen & team was where he “learnt & enjoyed the most”.

It was an environment that made everything from scratch, like freshly baked breads to petit fours. Meats needed to be broken down, whole fish was ordered in & prepped, stocks, sauces, truffles, etc. Arkin says it was the place where he made amazing friends & also trained over a year under Shane Osborn, the first ever Australian to hold two Michelin Stars.

Perhaps, it was hearing Shane’s accent over months but after five years in London, Arkin decided it was time to leave & return to Australia.

Arkin secured interviews almost immediately & after several trial periods, received offers from four different venues, the Vue de Monde in Melbourne, Tetsuya’s, Quay & Pier in Sydney.

Arkin says he was proud to have chosen Quay in Sydney harbour. Here he would be working under chef Peter Gilmore. “I worked in his third course section for over a year. I was amazed by his passion when it came to produce”. The produce was Australian ingredients, which Arkin describes as mind-blowing. And there were further good reasons why Arkin, looking back, describes his time at Quay as “the Golden Years”. Quay had been included in The World’s 50 Best Restaurants but then, between 2010 & 2012, was named the best restaurant in Australasia. Arkin says he was so happy to be part of the team when they finally beat Tetsuya’s. Quay became Australia’s number one restaurant!

Once again, Arkin’s restless quest to learn more took hold & appointments at a large handful of venue kitchens followed including, Cotton Duck & Dank Street Depot at Sydney International Airport. Here, under chef & media personality, Jared Ingersoll, Arkin says he learnt a more rustic, casual & humble style of cooking.

Next up was MoVida Sydney w chef Frank Camora, “I totally loved my exposure to Spanish cuisine & the simple delicious flavours left a lasting impression on me” followed by Pilu at Freshwater working under Matteo Zamboni, offering 2 hatted modern Sardinian cuisine.

Over the next few years, Arkin’s next appointments saw him step up & take on new responsibilities.

First, as Sous Chef & acting Head Chef in his three years at the Potting Shed at The Grounds of Alexandria, Sydney. This was followed by a period with the Trippas White Group as Head Chef at their Centennial Parklands dining & Queens Park kitchen, NSW.

Arkin also worked at the Osteria di Russo & Russo, Enmore, NSW where he was as Head Chef for a year & also a year as Head Chef w the Solotel Group at their Public House Petersham, NSW. There was also a stint at Orana in Residence, pop up restaurant, owned by Scottish celebrity chef & television presenter, Jock Zonfrillo.

Interview segment from Life on the Pass