Trisha Greentree lives and breathes hospitality. As executive chef of one of Sydney’s true dining institutions, Fratelli Paradiso, Greentree celebrates high quality ingredients cooked simply with a distinctly Italian approach.  

Starting her culinary career at the infamous Bird Cow Fish in Sydney, she realised her love for cooking and passion for hospitality, next travelling overseas to broaden her horizons.   

Greentree headed to the sunshine of California, working with the acclaimed Jordan Kahn at Red Medicine in Beverly Hills. She then sought out esteemed chef Paul Cunningham at Henne Kirkeby Kro in Denmark, who left an indelible imprint that began to form her ethos of produce and seasons.

Once back on home turf, Greentree was part of the opening team at the formidable Mr Wong in Sydney where she took the time to learn to cook with the wok and for a wider audience.  

Her most formative residence, however, was at Brae in Victoria’s Birregurra, where she split her time between the kitchen and tending to the regenerative on-site farm. It was this focus on sustainability and thoughtful farming practices that led Greentree to an unapologetic produce-focused approach to cooking.   

After taking time out to welcome her son into the world, Greentree joined the team as executive chef at Sydney’s beloved 10 William Street to much acclaim. Having set the course for the kitchen, she moved across to its sister restaurant Fratelli Paradiso, a darling of the hospitality industry. She is at home here, creating menus where simplicity, seasonality and creativity are the order of the day.   

What first began as an instinctual foray into food has blossomed into a true labour of love.  

Greentree describes her cooking today as: ‘’Connected. I consider deeply the weather, seasons, audience and occasion to ensure the food on the plate is exactly as it should be. I believe my role as a chef is to provide a platform for the ingredients to achieve their full potential, respecting the growers who tend to them and creating a delicious meal for our guests.’’