Charlie Yates, the culinary virtuoso at the helm of Allis Wine Bar, has carved a reputation for himself through his exquisite command over modern French and British cuisine. His culinary journey began at the Hilton Hotel in Manchester, where he cut his teeth as a Chef de Partie at the young age of 16.

From there, his path was paved with remarkable milestones. Collaborations with luminaries such as Paul Heathcote at the acclaimed three-rosette The Longridge Restaurant, The Bridge Room in Sydney, and the prestigious 1-Michelin Star White Swan in Fence enriched his expertise and shaped his culinary identity. His journey with Allis began in 2016 when he assumed the role of Head Chef at the Petit Tractor Bistro.

Following his stint at the bistro, Charlie’s thirst for culinary excellence led him back to the United Kingdom. He took on the role of Sous Chef at the prestigious Michelin-starred establishment, The White Swan. This experience provided him with a fertile ground for honing his skills, which he then channelled into the launch of his own venture, 263, in his hometown. The endeavour bore fruits rapidly, as the restaurant garnered 2AA Rosettes in a mere six weeks.

In 2021, he reunited with the Ten Minutes by Tractor restaurant team on the Mornington Peninsula, marking a triumphant return to where his culinary journey had previously flourished.

At the core of Charlie’s culinary philosophy lies a commitment to crafting fresh and inventive dishes that embody Allis’s low-waste food ethos. In an ambience that exudes casual elegance, the menu at Allis is a testament to his unwavering dedication to evolution and ingenuity. Charlie’s culinary artistry thrives on the marriage of seasonal, locally sourced ingredients with contemporary European techniques. Under his guidance, Allis Wine Bar emerges as a haven for those who seek not just a meal but an exquisite journey through the flavours, textures, and stories that define his remarkable career.

Recreate Charlie's signature recipe -
APPLE TARTE TATIN
on P.216 in the 2024 edition of Flavours of Australia.