Shell House Sydney appoints Jarrod Walsh as head chef - Latest News

Oct 08, 2025

CBD dining destination Shell House has taken the season of renewal literally, ushering in a fresh new chapter with a brand-new head chef.

Jarrod Walsh is set to bring his unique brand of inventive, produce-driven cuisine to the Shell House Dining Room kitchen, with The Point hospitality group CEO Brett Robinson saying he is looking forward to the new vitality and inspiration that Walsh will offer.

“Jarrod’s an incredible talent with a real contemporary edge,” Robinson says. “His creative energy, attention to detail and unique approach to modern Australian cooking make him the perfect addition to our culinary team. We’re very excited about the big energy and fresh perspective he’ll bring to the dining room.”

Walsh’s appointment brings new momentum to Shell House’s future. The young chef has previously headed up Automata with Clayton Wells, led Hartsyard in Newtown for six years, and most recently launched Longshore in Chippendale. All of this has provided him with a wealth of experience, as well as an instinctive feel for contemporary, accessible dining.

Known for his ‘freestyle’ cuisine – dynamic, seasonal and spontaneous – Walsh also champions Australian coastal ingredients, sustainability and collaboration in and out of the kitchen.

“He’s super creative, ambitious and full of ideas,” Robinson says. “He’s known our culinary director, Joel Bickford, for many years, and I think their combined experience will make for a fantastic new chapter at Shell House.”

As for Walsh, this opportunity is one that he’s been waiting for.

“I’m extremely excited to have joined the team here at Shell House,” he says. “I’ve been watching The Point group for quite some time, and I’m stoked to now be working alongside such a talented and professional group. To have Joel [Bickford] as a mentor and collaborator is incredible, and I can’t wait to see the Dining Room continue to grow beyond what it already is.”

Joel Bickford: “We’re motivated to keep the innovation flowing.”

Diners can expect to see echoes of Walsh’s signature dishes on the Shell House menu, such as sand whiting with XO pipi butter, abalone crumpets and Murray cod in native curry sauce.

“I feel lucky to be joining at this time of year,” the chef says. “It’s my favourite season for produce. I love seafood, and it’s the perfect moment to showcase what Australia has to offer in the Shell House Dining Room.”

While a new head chef promises new and enticing dining experiences for guests, with a wave of new dishes and seasonal surprises expected, the brief at Shell House Dining Room remains the same as ever – to uphold the restaurant’s high standards of excellence and to strive for continual improvement.

“We’re motivated to keep the innovation flowing in the dining room,” says Shell House culinary director Joel Bickford. “Our dining rooms are made for spring and summer, and this time of year is a lot of fun. We’re firing up our teams for a big season ahead, and Jarrod joining us as head chef is perfect timing.”