Get To Know The Chef
Chris was born and raised in Melbourne, where he learned to cook from his grandmother and often times spent helping her in the garden. Siktars dived into professional kitchens before even graduating From school, he went on to gain experience in some of the top kitchens across the country. After starting in local eateries in Sydney and Brisbane, Siktars moved back to Melbourne to grow his skill set in some of the top Chef Hatted kitchens in the city. After working at award-winning restaurants, Cumulus Inc, Yering Station, Cutler and Co and Mammoth to name a few, he started as Head Chef at intimate local wine bar, Tom Pockett. Here he found his love for simplicity and integrity of flavour and produce.
Siktars moved to Brisbane and started hosting private intimate long table dinners, and in 2016 Black Ox Dining hosted its first Pop Up degustation, with the aim redefining fine dining.