Bondi will feature distinctive design elements, a modern Australian menu with a seafood emphasis and beers and wines exclusively imported from the southern continent.

“It’s a privilege to have such an outstanding chef join our management team,” said Bondi’s chief operating officer, Michael Cameron.  “Chris has a great understanding of the Australian pub culture and the unique dining experience Bondi will feature.”

Behre worked his way up the kitchen ladder at restaurants in his hometown, including the iconic Bennelong at the Sydney Opera House. He made his mark as executive sous chef alongside Tetsuya Wakuda, one of Australia’s best-known chefs and a seminal figure in its contemporary cuisine. Tetsuyas is recognized as one of the world’s handful of transcendent restaurants, and Behre speaks with pride and affection of his time there.   

Behre also participated in The James Beard House Invitational session in New York City – “one of the highlights of my career,” he says.

The globetrotting epicurean went on to executive chef positions in signature hotel kitchens in Shanghai, London and back in Sydney before opening Cinch in Santa Monica. Receiving national and international attention, Cinch became a place to eat and be seen in the Los Angeles area in 2003 and 2004.

Bondi, which gets its name from the world-famous beach and vibrant multicultural suburb of Sydney, will be a first-of-its-kind establishment serving drinks, breakfast, lunch, dinner and coffee in its three bars and four dining areas. From its menu offerings to entertainment and service staff, it will provide San Diegans with a genuine, upscale Australian experience. For more information, call 619-760-9550 or visit www.thebondi.com.