Traveller, Sydney Morning Herald, Australia – Feb 24, 2018
Like most great ideas, the concept behind In Situ is so devilishly simple you wonder why someone hasn’t done it before. Invite a selection of the world’s top chefs to contribute a dish then create a restaurant to showcase them.
Headed up by three Michelin-starred chef Corey Lee, In Situ features recipes by more than 80 gastronomic greats – including Rene Redzepi, from Noma, David Chang, from Momofuku, and Peter Gilmore, from Quay.
The inspiration for the restaurant came from its setting inside the San Francisco Museum of Modern Art. The museum presents a curated selection of the world’s finest art; In Situ does the same for food.
Read the rest of this story here.
Rob McFarland 
Great piece, Rob! Hope you have been well.
All is thriving here, though you just made it clear that I need to make some dinner reservationsâ¦.
Best wishes!
Barbara
Barbara Banks
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Thanks Barbara and I’d definitely recommend a visit! I’m on my annual three-month sojourn around Europe (currently sweltering in the south of France!) but will be back in Sydney in time for spring. Are you going to the ATTA conference in Brazil in November? If so look forward to catching up then!