Acclaimed chef John Ralley has built an impressive culinary career, from Michelin-starred kitchens in London to leading pastry teams at some of Sydney’s finest restaurants. A former member of Team Pastry Australia, John founded the celebrated Textbook Patisserie in 2015, earning national recognition for his exceptional pastry craftsmanship. Now the driving force behind Bush River Kitchen on the Hawkesbury River, John has embraced a more elemental approach to cooking, celebrating fire, nature and the origins of food. Passionate about locally sourced, foraged and hunted ingredients, his cooking champions simplicity, sustainability and exceptional produce, creating unique dining experiences that connect guests to the land.