New hospitality venture aims to nurture emerging culinary talent

A new hospitality project in Parkville is setting out to redefine the city’s dining landscape by providing a platform for emerging chefs to showcase their talents in a high-profile setting.

The brainchild of hospitality veterans Nathen Doyle (Sunhands, Heartattack and Vine, Wide Open Road) and Cameron Earl (Carlton Wine Room, Embla, ST. ALi), Residence will operate as a restaurant with a rotating lineup of chefs-in-residence.

This innovative model offers rising culinary talents the rare opportunity to lead their own kitchen, honing their skills and creative vision without the financial risks typically associated with restaurant ownership.

The idea for Residence was born out of Nathen and Cameron’s shared passion for fostering growth within the industry.

The two, who met as neighbours in Carlton, quickly bonded over their mutual love for hospitality and their desire to see young professionals thrive in a notoriously challenging field.

“We were just two guys who loved what we do,” Cameron said.

“We’d always catch up and talk about restaurants, food, service, and eventually, this idea just started to form.”

“I really wanted someone with a higher level of service expertise to help build out the next iteration of what we’re doing,” Nathen added.

“I asked Cam for recommendations, and he basically said, ‘what about me?’, and that was it. We were off and running.”

Their shared vision soon took shape into a concept designed to break down barriers for up-and-coming chefs.

“There are glass ceilings in hospitality where people reach a certain level but don’t necessarily know how to take the next step toward opening their own restaurant,” Nathen said.

“This is about providing that stepping-stone.”

Cameron elaborated on the philosophy behind the initiative, emphasising the importance of creating career pathways for talented chefs who might otherwise be stuck in the same role for years.

“I’ve seen it time and time again – someone is incredible at what they do, but they’re too valuable to their employer to be let go. That means they never get the chance to really push themselves. We’re trying to change that.”

The concept is already generating significant interest, with a flood of applications from chefs eager to take part.

“We’ve had some absolutely mind-blowing resumes come through. It’s already clear that there’s a real appetite for this kind of opportunity,” Nathen told Inner City News.

As for the cuisine, the duo is keeping an open mind.

“It could be Greek, Italian, Vietnamese, or something totally unique. We’re not prescribing a particular style – it’s about letting chefs express themselves,” Nathen added.

Beyond the food, Residence aims to cultivate a strong sense of community.

“Hospitality, for me, has always been about making people feel at home. We want this to be a place where chefs can grow, but also where guests feel like they’re being welcomed into something special,” Cameron said.

The venture is set to launch in partnership with the University of Melbourne’s Ian Potter Museum of Art, further embedding it within the city’s cultural fabric.

“They’re pushing boundaries in art and culture, and we want to do the same in hospitality. It’s the perfect fit,” Nathen said.

In a further effort to demystify the restaurant industry, Nathen and Cameron are documenting their journey on a YouTube channel, offering a behind-the-scenes look at the highs and lows of launching a hospitality business.

“We’re not experts at this – we’re figuring it out as we go. But we’re excited to take that leap and see what happens.”

For Melbourne’s dining scene, Residence represents more than just another restaurant opening – it’s a bold experiment in mentorship, creativity, and the future of hospitality.

The inaugural Chef in Residence will be announced on April 15, with Residence set to open in winter 2025. •