Head Chef
Mika Manninen
Originally from Finland, Mika arrived in Sydney in 2002, eager to embrace the city’s vibrant culinary scene. With a deep passion for food and an appetite for learning, he spent years refining his craft, gaining invaluable experience across a range of prestigious kitchens. His career took an exciting turn when he joined a chef agency, a move that allowed him to explore a dynamic array of venues and broaden his expertise. From luxury hotels and high-end resorts to corporate dining for globally recognised brands, Mika thrived in the variety and challenge of adapting to different culinary environments.
This chapter in his career not only honed his technical skills but also reinforced his ability to craft memorable dining experiences suited to diverse audiences. As he traveled across Australia, he found himself increasingly drawn to the beauty and charm of regional hospitality, appreciating the authenticity and depth of local ingredients.
Following the pandemic, Mika’s work naturally shifted toward regional Australia, bringing him to places like Jindabyne, Nelson Bay, Parkes, and Cowra. It was in Orange, however, that he found a true sense of belonging, a community rich with local producers, passionate food artisans, and a landscape that inspired creativity in the kitchen. In 2024, he embraced the opportunity to lead the kitchen at Whitney’s Restaurant and Bar in The Remington Orange. Here, his vision took shape: a commitment to elevating the dining experience by focusing on house-made preparations, seasonal ingredients, and the best of local produce. With a dedication to craftsmanship and innovation, his commitment to quality and creativity ensures each dish showcases the best ingredients, prepared with passion and precision.
