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Meet Our Head Chef

Meet SoCal Sydney‘s Head Chef, Joel Doyle.

We had a chat with Applejack legend and SoCal Head Chef Joel Doyle.

Joel has been a key leader in the kitchen teams within Applejack working as Tournant Manager, before joining the team at SoCal as Head Chef.

Joel’s journey from contributing to the launch of RAFI to taking charge of Bopp & Tone kitchen showcases his wealth of experience and infectious positive energy. Whether he’s belting out tunes in the kitchen or showering his fellow kitchen team with endless positivity, Joel is a force to be reckoned with.

Let’s get to know him a little better…

Can you introduce yourself and tell us a bit about your experience in hospitality?

G’day I’m Joel W T Doyle. I have been a chef for 11 years working from kitchen hand to Head Chef in pubs, bistros, hotels, fine dining, catering…the works!

I have worked in several venues as Applejack Tournant Chef, working wherever needed, most notably assisting with the successful opening of RAFI North Sydney, and now I am taking the next step as Head Chef of SoCal Neutral Bay.

What do you love about being a Chef?

What I love most about the industry is the people, this industry attracts my kind of people. I love food and creating. And most of all I love the constant challenge, I always need something to keep me occupied.

Go-to SoCal order?

You have to get the DIY beef barbacoa tacos and get handsy with some tortillas and salsa. Plus grab some tangy sweetcorn and a few tacos (the crispy fish is my fave), and to top it off wash it down with some spicy margs.

What are you most excited to bring to SoCal?

As the Head Chef at SoCal I want to introduce the key concepts of SoCal, such as the close community, bright culture, and love of a fun dining experience to the rest of Applejack. I would like to set a new standard across the board.