Top Australian chef Clare Smyth urges other women have the ‘confidence to step forward’

The world’s only female chef to hold three Michelin stars and three Hats wants to see more women in the kitchen, and not in a traditional way.

The world’s only female chef to hold three Michelin stars and three Hats wants to see more women in the kitchen, and not in a traditional way.

Clare Smyth, of Crown Sydney’s Oncore, is only the second chef in history to score the accolade, behind the late Paul Bocuse.

“There are more coming through,” Smyth said ahead of International Women’s Day on Friday. “Traditionally it was never an attractive industry but now it has changed and we are seeing more come through.

“Sometimes I think that women need that little bit more encouragement than men and in my experience, they are less likely to step forward as soon. Women tend to really know their thing well before they’ve got the confidence to step forward.”

Smyth noted her staff were roughly 50/50 in terms of gender split but said that isn’t the case in all professional kitchens.

“It is not the case across the board,” she said.

Clare Smyth, at her Sydney restaurant Oncore inside Crown at Barangaroo. Picture: Richard Dobson

“It is about nurturing the talent and I think when there is more women in a kitchen and they see other women doing it, it is more encouraging. But when you see it is mainly male dominated, maybe they are not as quick to step forward.

“In my kitchens I am very lucky because I have a good balance and actually it makes a way better working environment for everybody.”

Smyth is based in London, where she has her fine dining restaurant, Core, and visits Sydney several times a year.

Smyth famously catered at Prince Harry and Meghan Markle’s 2018 wedding. The 45-year-old worked under Gordon Ramsay from 2012 to 2016 and has appeared on TV shows including MasterChef.

Relaxed fine dining is the big trend currently, she said.

“I would always say respect your own individual style while also being respectful to other diners,” she said when asked her fine dining tips. “Gone are the days of always wearing a jacket and tie, people express themselves very differently but I do think it is nice when people dress up. I really appreciate it and I think other diners do too.”

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