Trisha Greentree lives and breathes hospitality. As Executive Chef of one of Sydney’s true dining institutions, Fratelli Paradiso, Trisha celebrates high quality ingredients, cooked simply with a distinctly Italian approach.
Starting her culinary career at the infamous Bird Cow Fish in Sydney, Trisha realised her love for cooking and passion for hospitality so travelled overseas to broaden her horizons.
She headed to the sunshine of California where she worked with the acclaimed Jordan Kahn at Red Medicine in Beverly Hills. She then sought out the esteemed chef, Paul Cunningham at Henne Kirkeby Kro in Denmark, who left an indelible imprint that began to form her ethos of produce and seasons.
Once back on home turf, Trisha was part of the opening team at the formidable Mr Wong in Sydney where she learnt to cook with the wok and for a wider audience.
Her most formative residence was next, at Brae in Birregurra, Victoria where she split her time between the kitchen and tending to the regenerative on-site farm. It was this focus on sustainability and thoughtful farming practices, that led Trisha to an unapologetic produce-focused approach to cooking.
After taking time out to welcome her son into the world, Trisha joined the team as Executive Chef at Sydney’s beloved 10 William Street to much acclaim. Having set the course for the kitchen, she moved across to its sister restaurant, and a darling of the hospitality industry, Fratelli Paradiso. She is at home here, creating menus where simplicity, seasonality and creativity are the order of the day.
What first began as an instinctual foray into food has blossomed into a true labour of love.
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