After initially establishing a menu concept for Tequila Mockingbird, chef consultant Regan Porteous (Toko, Riley St Garage) relented his role to two meritorious successors. With restaurant names like Tetsuya’s and Monopole under their aprons, co-head chefs Matt Taylor and John Frid have a spectacular repertoire of experience that’s reflected in the dishes we serve today.
Meet the Team
After a brief period working with Porteous at Parlour Group, it quickly became clear that Matt Taylors experience and work ethic would be an invaluable addition to the Tequila Mockingbird team. New Zealand born, Taylor spends his holidays nipping back to visit family in his small beach town of Whangarei. After moving to sydney and catapulting into the industry at Tetsuya’s aged just 21, Matt’s successes have only continued to accumulate as he worked his way from Bentley then onto Monopole before finally joining the Tequila Mockingbird team in late 2015.
After leaving a life of snowy ski slopes behind, co head-chef John Frid took to the side of Robert Buchanan acquiring the knowledge from his impressively appointed mentor, to work his way up to sous chef after just two years. Between heading the kitchen for the 2010 IOC Toronto Olympic bid and leading the team into service at the 2000 JUNO music awards, Frids’ “catered for” list reads more like a celebrity guestlist.
Craving a vast change from the Canadian scenery, Frid emigrated to sunny Queensland where he eventually ended up crossing paths with Regan Porteous. A quick flight to Sydney and Frid knew that he’d found his home away from home in the Tequila Mockingbird team.