- Location Dublin / Sydney
- Restaurant Banksia
- Awards Gourmet Traveller’s Top 50, Sydney Morning Herald’s Good Food Guide – 2 Hats and Australian Financial Review’s Top 100
Dublin born chef and restaurateur Colin Fassnidge first appeared as a guest judge on My Kitchen Rules in 2012 and has spent eight years on the program, becoming a fan favourite on the top rating program. Colin also hosted his own two-part series ‘Colin’s Ireland’. Known for his nose to tail cooking philosophy, the cheeky and outspoken Irishman firmly believes the secret to cooking a great dish is planning and “having a bit of love for the food”.
Colin, who counts pork, potato, lemon and peas among his favourite ingredients to cook with, says he was drawn to cooking as a career at the age of 12 after seeing esteemed French chef Raymond Blanc on a television program.
The father of two began his career at London’s Le Manoir aux Quat’Saisons in 1994 where he completed his apprenticeship under his idol, Raymond Blanc. Colin stayed in London for five years before heading to Australia after deciding to combine his love of travel with work. Arriving in Australia in 1999, Colin worked at some of Sydney’s most acclaimed restaurants including Banc and est. While working at est, Colin met his wife Jane, who hails from Northern Ireland.
Colin was Executive Chef of two-hatted restaurant, The Four in Hand Dining Room from October 2005 to January 2016, as well as hatted restaurant 4Fourteen, from 2011 to 2018. Crowned GQ Magazine’s Chef of the Year in 2013, Colin released his first cook-book Four Kitchens in 2014, is a regular contributor to Delicious Magazine and recently released his long awaited second cook-book, The Commonsense Cook in 2020.
When he’s not cooking, filming or writing recipes, Colin’s a family man and an avid supporter of a number of charities, including Oz Harvest and the Starlight Children’s Foundation.View other stars