Meet Chris Esson, Executive Chef at The Highway Hotel. Chris learned his craft via a traineeship through school and then spent a number of years at The Belair Hotel and The Grange Hotel.

What keeps Chef Chris motivated and inspired? He says it’s all about having great employers who foster a collaborative environment, are passionate about quality and what they’re doing and who treat their staff well. Having the right fit out, quality equipment and suppliers that are also passionate about quality and service are also motivating factors. His favourite cuisine? It’s Modern Australian, because he can take the best out of each cuisine and put his own twist on it and truly make it his own.

Chef Chris Esson and his highly experienced team offer a delicious range of Traditional Pub style meals that will not be beaten.
Allergies are well catered for on their menu along with several plant-based dishes. The selection of vegan dishes allow for a start to finish three course selection so you can go from entree through to dessert.

That being said, we think a combination of vegetarian entrée and a steak for main course would be the most sensible option!

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