Charlie Carrington, head chef of Atlas Dining and colours KITCHEN, is passionate about a better future.

Born in 1993, Charlie left high school at 16 and travelled to London for a three week stage at the three Michelin starred Restaurant Gordon Ramsay. Following his training at Ramsay’s  restaurant, he returned to Melbourne and earned a spot in the kitchen at Vue de monde, where he worked under the guidance of Cory Campbell and Clinton McIver. After 18 months at Vue de monde he moved to Sydney to finish his apprenticeship at Mark Best's Marque, then working with Lennox Hastie at Firedoor. 

With the ambitious idea to open his own restaurant, Charlie left Australia on an eight-month research trip spanning 15 countries across South America, North America, Europe and Asia. Charlie gained experience working in kitchens in Antwerp, San Francisco, Bangkok, Singapore, La Paz, Mexico City and Sao Paulo.  

Upon his return to Australia, Carrington began the search for a location of his own. On the 4th of April 2016 he signed the lease for Atlas Dining's current location on Commercial Road in South Yarra and on the 6th September 2016 opened its doors for its first service.

The Atlas Dining food and beverage menus will be transformed three times per year based on Carrington’s travel experiences. So far Atlas has explored Vietnamese, Israeli, Korean, Mexican and currently Peruvian . 

Atlas received one Hat by the Good Food Guide in its first year, won Best New Restaurant in the Time Out Food Awards and Charlie was nominated as Best New Talent by Australian Gourmet Traveller. 

In February 2018, Charlie opened Colours Kitchen, a fast-casual eatery with a commitment to being fully sustainable. His dedication to reducing his restaurants' footprint has paved every decision from the fit out, using recycled materials, to the menu that changes based on what produce is available and in season.

 
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