Colin Fassnidge is an Irish-Australian chef, restaurateur and television judge, best known for judging My Kitchen Rules and his gutsy pub-bistro cooking.
Bold, no-waste, nose-to-tail cooking rooted in gutsy pub and bistro fare. This profile looks at Colin’s background, career and signature approach.
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TL;DR
- Irish-Australian, born 1974
- Known for judging My Kitchen Rules and his gutsy pub-bistro cooking
- As executive chef of The Four in Hand in Sydney he made it the first Australian pub to earn two Chef’s Hats.
- He has appeared in Off the Grid with Colin and Manu and MasterChef Australia.
- Bold, no-waste, nose-to-tail cooking rooted in gutsy pub and bistro fare.
Colin Fassnidge key facts
| Name | Colin Fassnidge |
| Nationality / born | Irish-Australian, born 1974 |
| Known for | judging My Kitchen Rules and his gutsy pub-bistro cooking |
| Location | Sydney, Australia |
| Style | Bold, no-waste, nose-to-tail cooking rooted in gutsy pub and bistro fare. |
Background and career
He completed his apprenticeship under Raymond Blanc at London’s Le Manoir aux Quat’Saisons. As executive chef of The Four in Hand in Sydney he made it the first Australian pub to earn two Chef’s Hats.
Recognition and legacy
He has been a judge on My Kitchen Rules since 2013. He has appeared in Off the Grid with Colin and Manu and MasterChef Australia.
Signature style
Bold, no-waste, nose-to-tail cooking rooted in gutsy pub and bistro fare. It is an approach that has made Colin a distinctive figure in the food world.
Colin in context
Colin Fassnidge is one of the chefs featured on Pickup Table 4, alongside Dan Hong and Kylie Kwong.
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Colin Fassnidge FAQ
Who is Colin Fassnidge?
An Irish-Australian chef, restaurateur and television judge.
Where is Colin based?
Sydney, Australia.
What is Colin known for?
Judging My Kitchen Rules and his gutsy pub-bistro cooking.
What is a notable fact about Colin?
He completed his apprenticeship under Raymond Blanc at London’s Le Manoir aux Quat’Saisons.
What is Colin’s style?
Bold, no-waste, nose-to-tail cooking rooted in gutsy pub and bistro fare.
