Portfolio Executive Chef, voco Kirkton Park Hunter Valley. Leads the kitchens at Locavore, Epoche Lounge Bar and The Conservatory, and the menus for weddings and events on the estate.
Virender Singh has cooked in Australian hotels, resorts, clubs and restaurants for more than 19 years, and has led kitchens for much of that time: menu development, team leadership, food safety and the quiet discipline of getting a plate right every night. At voco Kirkton Park he leads a team that cooks for the whole estate, from dinner at Locavore and wood-fired pizza at Epoche to breakfast and high tea at The Conservatory, plus weddings, conferences and celebrations.
His cooking is modern Australian: fresh, seasonal ingredients and simple, well-executed flavours, letting quality produce speak for itself. The menus change with the seasons and start close to home. Herbs and seasonal vegetables come from the estate’s kitchen garden, and the rest is sourced from Hunter Valley growers and producers, from fresh vegetables and premium meats to artisan cheeses and eggs. He is drawn to slow cooking, where patience and technique build flavour, and to classic methods served with a modern hand.
The result is estate-to-plate dining rooted in local flavour and a genuine sense of place: unpretentious yet considered, designed to be shared, and relaxed enough to linger over.
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