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Kiwi-born chef, restaurateur and cookbook author Justin North first began his career in New Zealand. He followed his passion for French cuisine to Europe, working at acclaimed restaurants including Le Manoir aux Quat’ Saisons with Raymond Blanc. After returning to Sydney, he worked with chef Liam Tomlin at Banc before going on to run kitchens across Sydney, including the award-winning fine-dining restaurant Bécasse, named in the ‘Top 100 Restaurants in the world’ in 2007. Justin is a renowned author who has written cookbooks such as "Bécasse: Inspirations and Flavours", "French Lessons", and "Family Cooking". He also writes frequent articles on sustainability for the New York Times. In 2017, he founded Concept Hospitality, a service that offers expert advice and comprehensive business strategies to professionals in the hospitality industry.
