Originally from Adelaide, Chris Rendell grew up in Melbourne and started chef life as an apprentice under Robert Castellani at Carmine’s before heading to Sydney and working for Neil Perry at the Rock Pool Group’s Star Grill and then at Christine Manfield’s iconic The Paramount in Potts Point. After four years in London working with David Thompson, as well as at Sugar Club, The Grocer of Elgin and the Mews of Mayfair, Chris spent 16 years in the States as a chef at legendary New York restaurant Public, and was the founder of Flinders Lane. Now Chris is based in Auckland and is group executive chef for Savor Group, overseeing 20 venues there. As if he hasn’t got enough going on, he has teamed up with Only Hospitality Group to develop the menu for revamped Hawthorn pub, The Beehive on the corner of Barkers Road and Church Street. With a rich history dating back to 1855, the building has been around for nearly 200 years. After The Beehive’s original closure 15 years ago, it moonlighted as restaurants Serafina and Butcher and Vine. And if you’re wondering how the local gem got its title in 1882, what’s now Barkers Road in Hawthorn was originally Beehive Road. Long-time hospitality partners and mates Julien Moussi and Tony Pantano welcome locals and beyond to the beloved watering hole, honouring its old-world charm to ensure people feel right at home. Both regulars at the pub throughout their twenties, The Beehive holds a lot of nostalgia for the local duo – a sentiment shared by many growing up in Hawthorn and surrounds. With Chris overseeing the menu, expect pub classics done very well like parmas, a signature cheeseburger and steak night, as well as some more fancy offerings like the wood fired focaccia with whipped parmesan and the grilled spatchcock with salsa verde.