Colin Holt

I first met Colin 25 years ago when he was working at Claude’s with Damien Pignolet. He went on to Bistro Moncur as head chef then opened his own restaurant, Bistro Pave and gained two Hats and kept them for three consecutive years. Colin’s extensive experience includes working in Chez Oz and Le Triannon. In 2007 he opened Hudsons Meats in Surry Hills followed by Hudsons Meats in Cammeray, 2008 and now in Lane Cove.