Five minutes with Ripples Milsons Point Chef, Jeffrey Sue

Published on: 02-Dec-2015
Five minutes with Ripples Milsons Point Chef, Jeffrey Sue

Jeffrey Sue joined the Ripples Milsons Point team in 2013 with more than 10 years’ experience working at some of Sydney’s leading restaurants including China Doll and Salon Blanc.

He has had the pleasure of working under Andy Evans (former Sous Chef at Rockpool and now Head Chef at Spice Temple) as well as Alessandro Pavoni at the Park Hyatt, where he spent six years, first as a Commis Chef and then as Sous Chef, leading a kitchen team of 30.


Q: What is the ‘can’t miss’ foodie event in your calendar each year?

A:I really enjoy the Night Noodle Markets. The event for me represents that summer is nearly upon us and there is always a great vibe around the city.


Q: How long have you been a chef and why did you decide to pursue this career?

A:I’ve been a chef for 12 years and I’ve worked in the food industry since I was 15. Food has always been a big part of my life so I think I was always going to become a chef.


Q: Can you explain your food philosophy?

A:Fresh and simple. Australia has some of the best produce in the world so my philosophy is to keep it simple and let the produce be the showcase of the dish.


Q: If you weren’t a Chef, what would you be?

A:Professional golfer…. Probably best that I stick to being a chef.


Q: What is your favourite ingredient?

A:Salt. I can’t live without it.


Q: What do you like to eat at home when nobody’s looking?

A:Can’t say that I do this at home but while I’m at work I’m a sucker for the Killer Pythons we keep in the kiosk…


Q: If you could invite any Chef for dinner, who would it be and why?

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: Sweet or savoury?



Q: Which era would you like to recreate with your culinary talent and why?

A:I would love to recreate a Renaissance feast. I’m a big meat eater so I think I’d be in heaven.


Q: What is the best piece of advice you could give to aspiring chefs?

A:My best piece of advice would be to come to work with a clear mind. Your food will always show how you’re feeling.


Ripples Milsons Point is an award winning restaurant located near Luna Park and set under the famous Harbour Bridge, offering diners magnificent views of Sydney Harbour. The alfresco café captures the essence of relaxed Sydney dining and offers a seasonal Italian menu, friendly service and amazing views.

Ripples Milsons Point is also the proud winner of Best Café Restaurant from the Savour Australia Restaurant & Catering Awards for 2013, 2014 and 2015 and the winner of ‘Best for Tourist Must See!’ from Dimmi in 2014.

The restaurant is fully licensed and BYO and open for breakfast, lunch and dinner 7 days a week.


Citibank customers can enjoy a free bottle of award-winning wine, every time they dine and pay with their Citibank card at Ripples Milsons Point.

To learn more about Ripples Milsons point and book, click here

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