Sean Connolly’s earliest kitchen lessons came in Yorkshire with Grandma Esther’s baking and a dad who prized culinary curiosity. In this Crumb Wire profile, he reflects on making Sydney home, the role West HQ plays in Western Sydney’s dining growth, and the techniques that have inspired his ‘Smoked by Sean’ menu.

What first sparked your love for food, and how did you get your start in the industry?

My passion for cooking ignited at a young age, growing up in Yorkshire. 

My Grandma Esther had incredible kitchen knowledge and was always able to create tremendous meals, no matter the ingredients available. She particularly loved baking.

My Dad, on the other instilled in me the need for culinary curiosity. He loved travelling and then, when back home, cooking food that was inspired by the regions we travelled to. He was an academic and understood I would never follow in his footsteps.

He saw something in me and my passion for food at the age of 12. He got me work experience on the prawn cocktail section of a posh hotel on the outskirts of my hometown, Huddersfield, & the rest is history.

What’s been your journey so far – from your first job to where you are now?

I began my culinary journey with an apprenticeship at the Pennine Hilton in Yorkshire, England.

In 1986, as a 19-year-old cooking on the Queen Elizabeth II, I first set eyes on Sydney, and it was love at first sight. I decided to follow this up by working here on a working holiday. Drawn by the amazing climate, fresh produce, and the exciting food scene, I decided to make it my home.

Currently, I work across multiple restaurants and franchises, including Steak and Oyster Co at West HQ. I’m incredibly proud to be part of West HQ as it’s at the centre of Western Sydney’s exciting transformation. 

Greater Sydney is experiencing rapid growth, not just in population and infrastructure, but in culture and cuisine, and West HQ is a huge part of driving that change. It’s inspiring to be part of this movement and to contribute to what’s quickly becoming one of Sydney’s most dynamic food hotspots. 

What have been some of your greatest achievements and challenges along the way?

I’ve been fortunate to win multiple awards and accolades, release my own cookbook, launch a line of Sean Connolly gourmet products, star in four TV series, and create numerous restaurant concepts and dining destinations across Australia, New Zealand, Asia and the Middle East.

Outside your properties, what are your current favourite food joints? 

At the moment, I’m really enjoying small neighbourhood restaurants like Res40 in Surry Hills and Corner 75 in Randwick. I’m inspired by young chefs who are doing amazing things while investing in their local communities. Their passion and creativity really excite me and fill me with energy and inspiration.

Which chefs and cuisines inspire you most – past or present?

I’ve been inspired by several chefs throughout my lifetime. Paul Cunningham for his witty approach to food and life, Joël Robuchon for his mastery of classic cooking and global consistency, and Darren Robertson for his happy-go-lucky style of creation and focus on clean, textural food.

I’m also inspired by regional cuisines. For example, during a visit to Texas, I had the opportunity to spend time with some of the best BBQ specialists, including Aaron Franklin and Louie Mueller. Through them, I developed a deep appreciation for the flavours and textures that can be created using wood-fired cooking.

How do you think Australia’s food culture has evolved in recent years?

I’ve seen Australia’s food culture change dramatically over the years. When I first arrived, the focus was often on European-style fine dining, but now there’s a real celebration of multicultural influences. There’s so much more appreciation for authenticity, fresh local produce, and sustainable practices.

People are more adventurous with flavours, and there’s a growing respect for traditional techniques from all over the world. It’s exciting to see diners embrace diversity in cuisine while also valuing the quality and story behind the food.

Any exciting food trends you’ve tried at home – or snuck onto the menu?

I’ve always been fascinated by the ways fire and smoke can transform ingredients, which led me to experiment with incorporating smoked elements into my dishes. That curiosity eventually became the foundation for my ‘Smoked by Sean’ menu, where diners can experience the depth and complexity that smoke brings to meats and other flavours. Most recently adapted this into a springtime menu for Father’s Day at Steak and Oyster Co.

My journey with this style of cooking was further shaped during my time in Austin, Texas, where I had the chance to explore different barbecue techniques and smoke-cooking traditions. Being immersed in that culture not only broadened my understanding of flavour but also inspired me to bring those smoky techniques back to Australia, adapting them in my own way while keeping the focus on quality, local ingredients.

And finally, what do you love doing when you’re not in the kitchen/at the venue? 

Beyond Travel food, rock ‘n’ roll, fashion and art play a special part in life, as well as my side motorhead side project of restoring cars.

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