Alex Prichard became head chef of Icebergs Dining Room and Bar at the age of 24. Over more than a decade in the role, the Melbourne-born chef turned the restaurant's culinary direction toward local producers and artisans, sourcing from long-standing partners including Westholme Wagyu, Newcastle Greens and Sonoma Bakery. Now, he is moving on.
Prichard began his career at Lochiel House in the Blue Mountains, where he grew up and discovered his passion for locally sourced, ethically made, and sustainably produced food. His journey took him through some of Australia's most respected kitchens: he worked at Momofuku Seiobo under chef Ben Greeno, and the restaurant won numerous accolades, including three Chefs Hats, Restaurant of the Year, and inclusion in the World's Top 100 Restaurants.
Prichard's departure comes as Icebergs navigates significant institutional turmoil. Hospitality kingpin Maurice Terzini, the restaurant's founder, resigned from Icebergs Dining Room and Bar following allegations surrounding sexual assault. The Sydney Morning Herald and The Age reported that Maurice was aware multiple women had made allegations of sexual assault against his son Sylvester, but continued to employ him across his restaurant empire. Maurice Terzini agreed to resign as a director of the Icebergs business and stood down from any involvement as the company conducted an independent review of the issues.
For Prichard, Terzini's departure marks a turning point. The chef has expressed a desire to eventually move back to the country and start to pioneer regional restaurants around Australia, wanting to cook with what is right at people's front door. Berry, situated two hours south of Sydney, offers an ideal location to realise that vision.
Berry has become a foodie's paradise, with award-winning dining experiences and restaurants offering elegant cuisine. Prichard's arrival signals the town's continued emergence as a culinary destination. The region already attracts chefs who adopt a local philosophy, driving home honest simple flavours and using truly seasonal produce.
Prichard's move represents more than a career shift. It signals how Australia's hospitality landscape continues to evolve beyond the traditional Sydney fine dining hierarchy, with talented chefs increasingly drawn to regional towns where they can build intimate, producer-focused operations. For Icebergs, his departure closes a significant chapter as the restaurant rebuilds under new leadership and addresses the questions raised by Terzini's exit.