Matti Fallon’s been around. He’s worked stints in construction and as a music supervisor, but he’s better known as a chef, having cooked at (now-closed) upscale Scandinavian eatery DuNord Kitchen, and more recently pivoting to pastry, opening Princes Pies in the CBD in 2018.

Fallon’s vision for Broadsheet Kitchen at Saint Crispin was an homage to the local Chinese restaurant he remembers from his childhood on the Mornington Peninsula. Fallon’s family never had much money, so going to the local Chinese spot was a special treat. It was this nostalgia and admiration for the cuisine that inspired his menu.

With a concept that was as much about a good-time atmosphere as what was on the plate, Fallon was glad to have the opportunity to experiment and expand his skills, interpreting classic dishes through a lens of celebration and innovation.

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Queenslander Ryan Dolan’s 13-year cooking career has taken him to kitchens around Australia and France. In 2012 he arrived in Lyon – France’s capital of gastronomy – and worked at Michelin-starred Têtedoie before landing his first head chef role at sibling eatery Arsenic. By 2015, Dolan was heading up the kitchen at lauded fine diner La Bijouterie.

In early 2018 Dolan moved to Melbourne, where he worked one-month stages at two of Victoria’s best restaurants, Aaron Turner’s Igni and Clinton McIver’s Amaru, before settling at Nick Stanton’s acclaimed Ramblr.

From November 2018 to January 2019, Dolan was the Broadsheet Kitchen’s first resident, bringing his take on “bistronomy” to Melbourne. Bistronomy is a movement that upended the fine-dining establishment when it first hit France in the ’90s. The rebel chefs of the time cooked using refined French techniques, but paired them with creative autonomy and a low-key, lively and unpretentious atmosphere.

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