Andrew Cibej

Chef Andrew Cibej's culinary philosophy is a deeply personal and evocative tapestry woven from diverse cultural threads and a profound respect for ingredients. His distinctive style is rooted in the "country cooking" of his Italian grandmother, the home-cooked meals of his Australian mother, and an enduring love for the sea. This early exposure to authentic, produce-driven cooking was later honed by a formative 2.5-year stint in Italy, where he refined his understanding of regional Italian cuisine, and an early apprenticeship at Tetsuya's, which instilled a foundation of technical precision. At the heart of Cibej's ethos is a commitment to food that is "relaxed, uncomplicated and generous." This translates into a vision where dining transcends mere sustenance, becoming a communal and joyful experience, with dishes primarily designed for sharing. He champions sustainability and local sourcing, evident in his proactive engagement with local bio-organic farmers and the meticulous in-house production of staples like bread, pasta, cheese, and yogurt. This dedication underscores his belief in the "stable to table" journey, celebrating the inherent variability and wonder of natural produce, understanding that "no two lemons are ever the same." His work at +61 in Marrakech perfectly embodies this fusion, blending Australian culinary insights with Moroccan and Mediterranean techniques, all while prioritizing fresh, seasonal ingredients and a deeply respectful, hands-on approach to cooking. Chef Andrew Cibej's signature approach is characterized by a sophisticated simplicity, a relaxed elegance that belies deep technical mastery. He seamlessly blends "Sydney technique" with the vibrant culinary landscapes of Morocco and the Mediterranean, forging a distinctive "Modern Australian-Moroccan" style. His technical prowess is showcased through the meticulous in-house production of foundational elements such as homemade pasta, bread, cheese, and yogurt, reflecting a dedication to craftsmanship and ingredient integrity. Flavor profiles are "uncomplicated" yet impactful, focusing on the natural essence of seasonal produce. His plating emphasizes generosity and an inviting aesthetic suitable for communal dining. Legendary signature dishes that epitomize this style include his "House-made pasta," especially preparations that highlight fresh, seasonal vegetables, and "Wood-fire grilled fish," which speaks to his love of the sea and direct, elemental cooking. Notable dishes also feature "chargrilled octopus with chimichurri" and "braised beef rib with fennel," showcasing a mastery of both seafood and meat preparations, often with a bright, herbaceous counterpoint. An earlier, influential dish from his time at Vini was "Orrechiette with roast peppers, preserved lemon and goat's curd," a testament to his enduring Italian inspirations and knack for creating perfect summer fare.

Career

• Head Chef at +61, Marrakech
• Owner at VINI, Sydney
• Owner at Berta, Sydney
• Owner at 121BC, Sydney
• Owner at 121BC Hong Kong, Hong Kong