About
Executive Chef Zac Sykes brings 30 years of culinary expertise to Azteca Restaurant in Brisbane. His journey began at 15 in a Noosa pizzeria, leading him to Sydney where he honed his skills under culinary giants like Neil Perry and Matt Moran. After a period of personal and professional growth in Brisbane, he opened Boom Boom Room, which garnered recognition in the Delicious Top 50 for QLD in its first year. Now at the helm of Azteca, Chef Sykes is dedicated to showcasing his innovative culinary vision and achieving similar acclaim.
Favorite Seafood to Work With
Chef Sykes has a deep love for scallops, considering them the ultimate culinary chameleon. He embraces their versatility, exploring diverse cooking methods from searing and serving raw to creating delectable mousses, garams, and even dehydrated XO sauce.
Achievements and Awards
While Chef Sykes has shared in the accolades of the esteemed chefs he’s worked with, he’s also built a strong reputation of his own.
