Five minutes with The Nielsen Head Chef, Jeff Sue

Published on: 15-Jan-2018
Five minutes with The Nielsen Head Chef, Jeff Sue

Jeff Sue is Co-Owner and Head Chef of The Nielsen, Sydney Restaurant Group’s newest venue in Vaucluse.

The main restaurant at The Nielsen is a casual Italian eatery set by the sea which takes a contemporary approach, whilst respecting traditional flavours. The emphasis is on sharing and the dishes are simple and honest, reflecting Jeff’s love for seasonal produce.

Previously Head Chef of Ripples Milsons Point, Jeff Sue has over 15 years’ experience working at some of Sydney’s leading restaurants including China Doll and Salon Blanc. Prior to joining Sydney Restaurant Group, he also worked under Andy Evans (former Sous Chef at Rockpool and now Head Chef at Spice Temple) as well as Alessandro Pavoni at the Park Hyatt. 


Q: How would you describe your style of cooking?
A: I love to use fresh ingredients and keep it simple.


Q What did you have for dinner last night?
A: Staff meal at The Nielsen. Lamb rump, lentils and salad. Delish!


Q Place you eat most often on days off?
A: I’m a regular at The Burrow Café in Marrickville. Their big breaky is amazing!


Q Favourite ingredient to work with?
A: Pork. I love how it’s so versatile and pork belly is my weakness.


Q Last weekend on earth – what city are you eating in?
A: Tokyo. The best culinary experience I’ve had abroad.


Q If you weren’t cooking, what would you do for a living?
A: A food critic. If I’m not cooking for a living, I’d be eating for a living.


Q What did you want to be when you were growing up?
A: Growing up, I wanted to be a professional golfer…. I realised after a year that I may need to pursue alternate career options.


Q Most embarrassing cooking moment?
A: As a first year apprentice, I took blue cheese to the Head Chef and told him it was mouldy….


Q Person you would most like to cook for (alive or dead)?
A: Colin Selwood. He was my very first Head Chef and I’d love to cook for him to show him how far I’ve come since my very first day in a commercial kitchen.


Q Citi customers can enjoy a free bottle of McWilliam’s wine when they dine at The Nielsen – either McW 480 Tumbarumba Sauvignon Blanc or McW 480 Hilltops Shiraz. What dish from your menu would you recommend to match with either of these wines?
A: I would pair the Sauvignon Blanc with our kingfish crudo with blackberries and broad beans while the Shiraz would best match our braised lamb shoulder served with roast potatoes and kale.


About The Nielsen:

Located on the picturesque grounds of the national park in Vaucluse, The Nielsen incorporates several dining spaces catering to a range of experiences. The Nielsen is Sydney Restaurant Group’s 10th venue alongside Aqua Dining, Ormeggio at The Spit, LuMi Bar & Dining, Ripples Milsons Point, Ripples Chowder Bay, Via Alta, Chiosco by Ormeggio, Jardin St James and Sotto Sopra.

The Nielsen is co-owned by Bill Drakopoulos, Managing Director of Sydney Restaurant Group, Davide Rebeccato, Head Chef & Co-Owner of Aqua Dining, Jeff Sue, former Head Chef of Ripples Milsons Point and Mark Hassan, former Restaurant Manager at Ripples Milsons Point. The team were excited to highlight the unique history of the location through the design, menu and hospitality.

The restaurant is currently open for breakfast on Saturdays and Sundays and lunch and dinner 7 days a week.

Citi customers can enjoy a free bottle of award-winning wine here by ordering more than $50 of food per table and paying with their Citi card. To book click here

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