From bottomless brunches hosted by fabulous Queens to Archie Rose cocktail specials and bucket loads of glitter, we can’t wait to party this Mardi Gras. Find out more >

Humans of Applejack: Joel Doyle

We sat down for a chat with Joel Doyle, Head Chef of SoCal Neutral Bay.

Joel has been a key leader in the kitchen teams within Applejack working as Tournant Manager, before recently joining the team at SoCal as Head Chef.

From assisting with the opening of RAFI to stepping into the bustling Bopp & Tone kitchen, Joel’s extensive experience, and positive energy has seen him successfully progress here in his career with Applejack. Find him singing tunes in the kitchen or giving endless positive encouragement to his fellow kitchen team. We are so excited for Joel to bring his positive vibes to SoCal.

Keep reading to discover more about his experience, why he loves being a Chef, his favourite Applejack memories, and so much more.

Let’s Chat…

Can you introduce yourself and tell us a bit about your experience in hospitality?

“G’day I’m Joel W T Doyle. Born & bred in NSW South Coast, I have been a chef for 11 years working from kitchen hand to Head Chef in pubs, bistros, hotels, fine dining, catering…the works! In terms of my career with Applejack, I have worked in several venues as Applejack Tournant Chef, working wherever needed, most notably assisting with the successful opening of RAFI North Sydney, and now I am taking the next step as Head Chef of SoCal Neutral Bay.”

What do you love about being a Chef in the hospitality industry?

“What I love most about the industry is the people, this industry attracts my kind of people. I love food and creating. And most of all I love the constant challenge, i always need something to keep me occupied.”

 

What are you most excited to bring to SoCal?

“As the new Head Chef at SoCal I want to introduce the key concepts of SoCal, such as the close community, bright culture, and love of a fun dining experience to the rest of Applejack. I would like to set a new standard across the board.”

Why Applejack?

“Why applejack? I feel like this is the company that embodies me, it strives to be at the forefront of the industry whilst having respect for all areas of hospitality. Understanding the need to grow together and giving more than enough freedom for individuals to lead from all levels, creating an overall feeling of acceptance and trust.”

Favourite Applejack Memory?

“The staff parties are always a massive bonus! Also, the opening of RAFI created a challenging environment where I grew and excelled, and is an experience I will never forget.”

Go-to SoCal order?

“You have to get the Adobo short rib and get handsy with some tortillas and salsa. Plus grab some tangy creamy corn and a few tacos (the fish baja is my fave), and to top it off wash it down with some spicy margs.”

Catch Joel slinging tacos in The Bay as you join us for your next dining experience at SoCal Sydney.

View the SoCal Menu below & explore career opportunities to work with Joel or at our other venues across Sydney.