Residence, a bold new Parkville concept restaurant set to transform Melbourne's food scene, is now searching for its inaugural culinary leader.
Residence, opening at Parkville’s Potter Museum of Art, introduces an innovative annual Chef in Residence program designed to give emerging talent the opportunity to realise their restaurant dreams from conception to reality.
Co-founders Nathen Doyle and Cameron Earl have partnered to create this unique hospitality model where each year brings an entirely new dining concept as the restaurant passes to a fresh culinary steward. With over two decades in hospitality, Doyle has established himself as a key industry figure through his work launching Heartattack and Vine, Sunhands and events company Good Booze. Blind. His operational expertise and commitment to mentoring emerging talent forms the backbone of Residence’s ethos.
Earl brings equally impressive credentials, having started his hospitality journey as a 13-year-old kitchen hand before working across Melbourne institutions including Carlton Wine Room, Embla and ST. ALi. His extensive experience in restaurant management, beverages and innovation complements Doyle’s vision for reshaping traditional industry frameworks.
Residence
- Opening winter 2025
- Potter Museum of Art, 815 Swanston Street, Parkville
- 8am-4pm Monday-Tuesday
- 8am-10pm Wednesday-Saturday
- Closed Sundays
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The venue, situated within the newly redeveloped Potter Museum of Art, offers a 60-seat space designed by Studio Co & Co. The thoughtfully crafted interior will feature a 40-person main dining area complemented by an adjacent espresso bar and a private dining room accommodating an additional 20 guests.
“We want to help foster the next generation of industry professionals,” Doyle says, adding that the venue is more than just a restaurant but a deliberate move towards a brighter, more forward-thinking hospitality industry.
For Earl, the prospect of helping early-career hospitality professionals achieve their dream venue brings excitement. “It might be a passionate chef who wants to share their personal story in restaurant form and honour the flavours of their heritage. We want the applicant to thrive in a supportive and innovative environment.”
The three-stage application process invites chefs to detail their influences, provide sample dishes and outline their restaurant concept. Upon selection, they’ll receive mentorship while handling everything from leading a floor team to managing suppliers, plus receiving a cut of the venue’s profit-share.
“Whether you’re here to dine, learn, or collaborate, we welcome anyone to be part of the journey,” Doyle adds.
Applications close Friday 21 March with the inaugural Chef in Residence announced Tuesday 15 April.
For more information, head here.
