Can you run a restaurant based on one dish. Not a signature dish amongst many others, but one dish? Well today’s guest has helped create just that, all the while looking after one of the world’s best restaurants with one of the country’s largest menus.

Santiago Aristizabal, executive chef of Rockpool Bar and Grill Sydney, and new restaurant 24 York to talk about his new 200-seater with only one main meal.

https://rockpoolbarandgrill.com.au

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Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.