Call it a changing of the guard. As Hotel Centennial executive chef Justin North exits the Woollahra favourite after three years heading the kitchen, stepping up to take the executive reins is Tom ‘Russ’ Deadman, formerly the bar/restaurant’s head chef.

Theirs is a partnership forged in (kitchen) fire – since arriving in Sydney from the UK in 2009, Kent-born Deadman has worked with North at the New Zealander’s two-hatted Becasse as chef de partie, then as junior sous chef at the hatted Quarter Twenty One. After stints under another New Zealand chef, Sean Connolly, at The Morrison and The Bourbon, Deadman again joined up with North at Hotel Centennial in 2014.

The pairing has proved a winning one; the Eastern Suburbs hotel has established itself as a firm favourite amid Sydney’s sometimes fickle dining scene. Whether in the warm and welcoming front bar with its High Table or in the luxe, Hamptons-esque surrounds of the main dining room, North and Deadman’s commitment to delivering the very best local, seasonal and sustainable ingredients has played to packed crowds who appreciate their ethos of clean, honest, good food.

At a final dinner celebrating North’s tenure and designed to show off some of Hotel Centennial’s favourite dishes and a taste of what’s to come, Deadman paid warm tribute to a man he is happy to describe as a mentor.

As far as what to expect from the young gun chef, Deadman says he aims to let his own style shine through in a new summer menu – especially his passion for local growers’ market produce – while continuing to serve up signature Centennial classics such as Centennial chicken, leek & fennel pie, herb and parmesan crumbed Riverina lamb cutlets, and the indulgent Centennial waffles. Diners should also expect plenty of smoked goodies from the newly installed smoker on the venue’s roof.

As for North, he will be consulting with various food operators and working on a new cookbook.