Whitting, who has been in the industry for about 15 years, brings with him a wealth of knowledge, having worked in kitchens across the globe, including stints in the Cayman Islands, Sweden and on the east coast of Australia.
Throughout his extensive career, Whitting has been a finalist in the Appetite for Excellence Young Chef of the Year and was also short-listed for the 2014 Josephine Pignolet Award.
He said his food philosophy was influenced by French techniques and he was passionate about using local produce and keeping construction of dishes simple, using fresh flavours that complement each other.
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READ NOWHe added he was looking forward to putting his mark on the Subiaco Hotel’s rich history and reputation to ensure all diners received an extraordinary culinary experience.
His new menu includes dishes like slow-cooked lamb shoulder pappardelle, capers, spinach, porcini creme ($36.50), roast broccoli, chipotle aioli, horseradish crumb ($10) and valrhona chocolate marquise, rosemary gel, jersey milk ice-cream ($18).
THE ESSENTIALS
WHAT: The Subiaco Hotel
WHERE: 465 Hay Street, Subiaco
PHONE: 9381 3069