Cheekily known as the Prince of Pasta, Mitch Orr is known for infusing Japanese and Southeast Asian flavours into his pasta dishes, exploring his love of umami that both Italian and Japanese cuisines possess.
Beginning his career in a pub in Parramatta, Orr has since cut his teeth in some of Sydney’s highest profile kitchens including Pilu at Freshwater, Sepia and his own personal outing of ACME.
In 2010 Orr won the Josephine Pignolet Young Chef of the Year Award. The win was announced at the Good Food Guide Awards in 2010 while he was sharpening his technical skills at three-hatted Sepia. This led to a stint at Italy’s famous Osteria Francescana where he utilised his time to learn and absorb, bringing these experiences back to share with the Sydney dining scene.
ACME was opened in 2015 and awarded Time Out’s Restaurant of the Year award only five months after opening. The restaurant was awarded one hat at Sydney Morning Herald’s Good Food Awards in each year of its existence, as well as numerous other accolades (a star from Gourmet Traveller each year, and recognition in the Australian Financial Review Top 100, delicious. Top 100, The Australian Hot 100 and international design awards).
Orr has always been at the forefront of pushing the boundaries of what a restaurant can be. Busting the doors wide open since his first head chef role at Duke Bistro, he led the charge on removing pretension from dining spaces – putting an emphasis on being professional, knowledgeable and caring about your craft while remaining grounded. It’s an approach that ensures customers from all walks of like and socioeconomic standing are comfortable and welcomed.
From the music being played, the food and wine being served and the style of service, the influence of Orr and ACME can be seen throughout the Sydney dining scene today. This impact is also evident in the staff retention and loyalty ACME maintained. To this day, former staff still seek out Orr for support and advice.
In 2022 Orr was announced as chef partner for Sydney’s new Ace Hotel. Kiln, which sits atop the hotel, won Best New Restaurant and one hat in the 2023 Good Food Guide and maintained its one hat and 15.5/20 score in the 2024 guide.
Kiln is recognised as a creative force and beacon of what dining in Sydney represents and has changed the game for what a restaurant within a hotel in Australia can be.
Orr is a respected voice in the industry with multiple spreads in Gourmet Traveller, delicious., Vogue, Broadsheet and Good Food. He has appeared on Vice’s Chefs Night Out, two seasons of MasterChef Australia, Snackmasters Australia, SBS’s The Cook Up with Adam Liaw and podcasts for Monocle magazine, and is also the host of Rare Medium’s Classic Bites video series.
Orr has been invited to hold multiple pop-ups and kitchen takeovers in Singapore, London, Denmark, Perth and Melbourne, as well as numerous collaboration events across Sydney.
He is also a Two Good Co, OzHarvest and Plate it Forward ambassador who donates his time and knowledge to the Sydney-based charities.
