CHEF CLINTON BROWN
Clinton has a long and impressive career in food, working across all avenues of the business. From fine dining in Sydney, to rock n roll catering and large scale events, Clinton has experience across a huge range of cuisines and has honed his skills to perfection.
Clinton started out by gaining a thorough education in traditional French Cuisine at Eastern Sydney institution Le Bondi, through the late 80s and mid 90s. He then moved on to Lucio’s Italian Restaurant in Paddington where working with legendary Lucio Galletto inspired a passion for Southern Italian cuisine, and Lucio’s motto “follow the season, not the fashion” became instilled.
Clinton moved out of a la carte fine dining when he was poached by Brian Lizotte for his More Than a Morsel catering service. Clinton took on music and entertainment catering for the company, and for the next five years led a nomadic life touring the country with some of the biggest names in entertainment. It’s easier to name who Clinton hasn’t cooked for … but just a few of those who have enjoyed his food are Elton John, Billy Joel, Mariah Carey, Oasis, U2, Neil Diamond, Destiny’s Child, Van Halen, ACDC, Cold Chisel, Billy Connolly, Michael Buble, Metallica, Snoop Dogg, Pearl Jam … and The Wiggles!
Brian Lizotte then brought Clinton to the Coast to open his new restaurant in the Ettalong Beach War Memorial Club which was the beginning of the now famous Lizotte’s dinner show venues. Clinton then became Executive Chef of Ettalong Beach War Memorial Club, heading up both the Outrigger Resort and in-room dining.
Clinton then made the return to catering with Bayleaf, a renowned Sydney-based event catering company. This saw him once again touring with musicians, and also staging huge functions including Woolworth’s rebranding which saw Clinton in charge of a kitchen staff of 200, catering a three course meal for 3300 guests before following the next night with a two course meal for 5000.
Five years as Executive Chef with Sydney-based event caterers Laissez Faire followed, working across a whole range of events, large and small, coordinating multiple venues and thousands of guests simultaneously. During this period Clinton also dipped back into the Central Coast redesigning and orchestrating the new kitchen and menu for the refurbished Empire Bay Tavern.
A permanent return to the Coast followed with the opening of the popular Harry Hardy’s restaurant at the Hardys Bay RSL Club (coincidentally, former boss Brian Lizotte’s first Central Coast restaurant, opened in 2000) and, in 2017, a move up the road to Yum Yum Dining.
At Yum Yum Dining Clinton’s career has been distilled, with an a la carte menu that is clever without being tricky. The emphasis on premium produce, in particular seafood, seasonality and subtle flavours. The menu gives Clinton the perfect opportunity to prepare some of his most successful dishes for diners as well as the opportunity to embrace new ideas and ingredients.
And given Clinton’s extensive catering experience, Yum Yum Dining is the perfect venue for small events.