About Us

Chef Adam Hall knows Flying Fish better than most. In 2010, Adam began his culinary journey in Sydney at Flying Fish, and returned in 2018 as executive chef. His childhood spent living off the land on a rural property near Port Macquarie cultivates Adam’s delicate approach to the evolving menu of Flying Fish. With invaluable experience raising livestock, attending vegetable gardens and catching marine life in pristine waters, Adam encapsulates these natural experiences within the fine dining setting – paying particular attention to provenance, sustainability and seasonality. Having now served as a culinary ambassador to a plethora of causes, and with an indelibly ferocious passion for people and product – Flying Fish continues to be in the safest of hands with Chef Adam Hall at the helm.