Director of Culinary, Chef Anthony Flowers has been with The Ternary from the very beginning and was instrumental in the set up and design of The Ternary’s unique three pillar dining concept.

Prior to this, Anthony spent time at The Mean Fiddler, Stacks Taverna, Ad Lib Bistro Pymble/Double Bay & Berowra Waters Inn, and Forty One Restaurant in the capacities of either Executive Chef or Manager.

Since joining the team, Anthony’s passion has been evident through his innovation and creativity with the introduction of new menus in the hotel bar, previous a la carte restaurant, conference and catering, in room service, and The Ternary - his most exciting challenge to date.

Anthony is not only passionate about his food but also his team and is consistently driving progression and encouraging our staff to always go that one step further. Believing that every guest’s food and beverage experience should be a special one, Anthony can often be found out on the floor talking to our guests.

The Ternary is lucky to have such a driven and experienced Chef leading the way as we pioneer a brand new dining experience, featuring ground-breaking, modern, theatre-style cooking that should be on every Sydney foodie's must-see list.