Back in December 2017, Solotel Group announced its plans for an elaborate new dining destination perched on the banks of Sydney Harbour amidst the ongoing Barangaroo development. The three-tier offering led by Matt Moran now houses a trio of eateries within one awe-inspiring architectural feat.

At the helm of all three kitchens of the venues within (Smoke Bar, Bea Restaurant, and the casual House Bar) was Cory Campbell. The esteemed chef spent time at lauded Melbourne establishment Vue de Monde, as well as iconic Danish establishment Noma, before bringing his passion for indigenous ingredients to Sydney. But after just over a year, it’s been revealed that Campbell has departed the group.

“Cory has left his role as head chef of Barangaroo House,” confirms Matt Moran. “He brought passion, enthusiasm, creativity and love to the venue, and helped us deliver a venue we’re very proud of. He played a pivotal role in helping put Barangaroo House on the map of Australia’s hospitality and dining scene and we wish him all the best for what he does next.

“Cory had always said he was excited to launch Barangaroo House but that he might then want to explore doing his own thing. I’ll be excited to see what he moves onto,” Moran continues. Change is also evidently on the horizon for Barangaroo House sans Campbell, with Moran explaining: “We’re currently working on the next phase of the food offering at Bea at Barangaroo House, which we’ll be announcing soon.”