May 11, 2021 Marketing Peter Rowland

Meet Archer’s Head Chef, Alex Drobysz

Alex is bringing decades of Michelin-star experience to this Docklands restaurant

In 1994 Alex started as an apprentice in north of England at just 14 years of age, working in a 2 Michelin star venue in Longridge called Heathcote. Learning from Paul Heathcote, the cuisine was modern English, with classic French techniques that highlighted the local British produce.

London – New York – Vancouver – Singapore

Alex went on to spend 8 years with Gordon Ramsay’s group – the highlight being Maze in London, where he started as a commis chef, and progressing to Sous Chef.

Re locating to New York, Alex began a long stint working with Daniel Boulud at his 3 Michelin star classic French dining restaurant, eventually opening and overseeing two of Boulud’s restaurants in Vancouver  –  Lumiere and DB Bistro. Alex then moved overseas to Singapore to open the signature restaurant located within the Marina Bay Sans.

A short stint back in London, before arriving in Melbourne

Returning to London, Alex supported Marcus Wareing at the Barkley Hotel in Knightsbridge London, before arriving in Australia as the Group Executive Chef for Collins Square. During his time in Melbourne Alex has been Head Chef at Epocha Carlton, before joining the Peter Rowland team under Ryan Flaherty at the Bryerley (Flemington Racecourse).

Start spreading the news, New York-style dining is here to stay.

Drawing design inspiration from the very best New York hotel restaurants of the 1960’s, Archer’s is set to become an exciting example of destination dining for guests and Melbournians alike.

Must Try Dish: Tea smoked butterfish, candied eggplant, and grenobloise sauce

Must Try Drink: New York Penicillin 24 – Local Whisky, Lemon, Ginger syrup, and specially crafted Honey infused water made from Spirited Lot in Mornington designed specifically for this cocktail