Episode
Fried Chicken, Champagne and Wu-Tang: How Julian Cincotta Built Sydney's Most Unique Restaurant
- Podcast
- Make Restaurants Profitable
- Published
- May 5, 2026
- Duration seconds
- 2937
- Processing state
not_requested
Actions
POST https://stenobird.com/v1/public/podcasts/make-restaurants-profitable-7428493/episodes/fried-chicken-champagne-and-wu-tang-how-julian-cincotta-built-sydney-s-most-unique-restaurant/transcription-requests
Idempotently request low-priority transcript generation for this episode.GET https://stenobird.com/podcast/make-restaurants-profitable-7428493/fried-chicken-champagne-and-wu-tang-how-julian-cincotta-built-sydney-s-most-unique-restaurant.md
Read the agent-friendly Markdown representation of this episode resource.
Summary
Julian Cincotta grew up cooking at his family's café in Western Sydney. He went on to train under Neil Perry at Rockpool, won Young Chef of the Year, staged at some of the best restaurants in the world — and then opened a fried chicken and champagne bar in Surry Hills with a sneaker wall and a Wu-Tang soundtrack. Two weeks after they opened, Wu-Tang Clan walked in. That was ten years ago. In this episode, Julian sits down with Tim to talk through the whole decade — the concept nobody believed...