Executive Chef Santiago Aristizabal leads the Rockpool Bar & Grill culinary program nationally. He oversees all aspects of the menu — from sourcing and dry ageing to technique and service — ensuring every Rockpool restaurant maintains its standard of precision and consistency.

At Rockpool, sourcing and selection sit at the heart of our approach. Our long-standing relationships with Australia’s leading farmers, seafood suppliers, and producers give us access to exceptional products at its peak.

All beef is dry aged and butchered in-house to maintain full control over provenance, quality, and consistency. Each sourcing decision is built on relationships with producers who share our commitment to quality, seasonality, and responsible farming practices.