Sous Chef

Felix | Merivale


2 Ash St, Sydney NSW 2000

Nestled in Sydney’s Ash Street laneway, this elegant bistro’s classic French fare is perfectly matched by an extensive wine list.

Felix is affectionately designed as a romantic homage to the quintessential French brassiere. Diners are charmed by its many authentic touches; like walls featuring real Parisian subway tiles, imported French chandeliers, a beautiful pewter bar and food delivered by waiters in traditional long-aprons.

Felix is: “…done with care, faithfulness, detail, a lot of energy and plenty of good food. You’ve gotta love it.

-Terry Durack.

2018Sydney Morning Herald Good Food Guide Awards, One Hat
2017Sydney Morning Herald Good Food Guide Awards, One Hat
2016Sydney Morning Herald Good Food Guide Awards, One Hat
2016 Gourmet Traveller Wine List of the Year, Three Glasses
2015Gourmet Traveller Wine List of the Year, Three Glasses

2014 Australian Gourmet Traveller Restaurant Guide Awards, One Star
2013 Gourmet Traveller Wine List of the Year – Best Regional Wine List
2012 Sydney Morning Herald Good Food Guide Awards, One Hat
2011 Australian Hospitality Association Industry Awards, Winner Best City Restaurant
2011 Restaurant & Catering Awards, Best New Restaurant

This British Chef has an impressive culinary career spaning beyond 20 years, specialising in classic and modern European cuisine.

Starting off in London in everything from big hotels and brasseries to small busy Michelin-star fine dining.Nathans impressive portfolio includes Gordon Ramsay’s Claridges, Boxwood Cafe and Plane Food. Nathan finally made the move to Sydney, starting at Banc back in 1998, and spent 18 months in Dubai.

Nathan joined Felix in September 2011 to start his Parisian love affair.

2013Australian Hospitality Association Industry Awards, Chef of the Year: Nathan Johnson


Work with Sydney’s leading hospitality group, in a role where clear development and progression opportunities are an inherent part of our culture, with the Merivale portfolio growing rapidly – it is a very exciting time to get on board!

Felix is looking for a Sous Chef who wants to learn more about French cuisine and the Merivale way. Who is able to work to an exacting standard in a very fast-paced kitchen, experience working with fresh seasonal produce, ability to keep it cool under pressure, able to be flexible with rosters and having a good sense of humour will see you fit in with the team and enjoy your time at Felix.

Highly regarded restaurant background essential (Good Food Guide Hat or Michelin Star experience). This role has a clear progression plan in place and the best part, has a focus on a friendly work/life balance – this truly is a perfect role!

We’re likely to move quickly on this, we’ll be screening applicants as we go. If you’re interested, why haven’t you applied yet?


Plenty of work, great pay, ridiculous staff discount, on-the-job training, career opportunities when you realise you don’t ever want to leave.

Originally a fashion house, Merivale, owned by the Hemmes family, has been established in Australia for 60 years. The Hemmes family are developing and operating pioneers within the hospitality industry – owning a growing portfolio of 70 vibrant restaurants, bars, pubs, hotels and event spaces across Sydney. Merivale is built on our people and proudly employs over 3000 of the industry’s most exceptional talent.

New Day. Every Day.