Rhy’s stature as a culinary star was established in Australia where his innovative style has been spotlighted by major press outlets such as the post, the age and Australian country style. Additionally, his abilities have been recognized with distinguished US and Australian Awards in the culinary and restaurant industries as well as invitations to present his work at leading showcases in his field.
Rhy was Executive Chef at Bondi Bar and Kitchen in downtown San Diego for 3 years. Bondi, with food and beverage revenue in excess of 4 million was a rewarding and challenging position in which Rhy excelled, consistently exceeding labor and cost of goods targets. In 2008, Rhy was voted as one of the top 5 chefs in Southern California at the San Diego Bay Food and Wine Festival.
It is Rhy’s farm to table experience that he had developed first hand on his 850 acre family property and restaurant ”Waddingtons at Kergunyah” that put Rhy in the culinary spotlight. ”Waddingtons at Kergunyah” has being featured in numerous international and national media publications including Alpine Style, Country Style, The Age Good Food Guide, Essentials Magazine and Best Eats.
Rhy’s innovative work is widely recognized in the culinary industry as significant and his astounding talents are highly respected amongst his peers.
“What makes Rhy Waddington’s food stand out, both literally and figuratively, is his desire to make it look spectacular…It’s all part of Waddington’s desire to do something that is different to what you may find in the region’s other fine restaurants…” -matt preston, alpine style magazine November 2006 (2008 international food journalist of the year and Australia Judge.)
Rhy’s commitment to food education saw him serve on the Board of the Hume Murray Food Bowl, a self-sufficient organization that promoted local producers through farmer’s markets and events such as the Chefs of the Murray program, where he worked closely with the young hospitality students in the area. The Chefs of the Murray Program hosts presentations from chefs of outstanding merit working in regional Australia using regional produce. Rhy was selected to take part in this program “for his extraordinary reputation in Australia as a renowned chef, and his mastery of Australian genre of cuisine”. Noelle Quinn, Chairman Hume Murray Food Bowl. He also collaborated in a number of events with the Riverina’s famed Stefano Di Pieri (Silver Spoon Cook Book) including the Albury Food and Wine Festival, which attracts crowds of 10 -15,000.
In 2009 Rhy was hired as Executive Sous Chef at the prestigious Winged Foot Golf Club and after his talents were recognized he was soon promoted to Executive Chef. Winged Foot has been home to the US Open on five occasions along with numerous other major tournaments. It is here where Rhy has implemented a modern approach on classic cuisine to wow the membership. In 2013 Rhy was honored with an invitation to cook at the famed James Beard House in New York City, the first chef from a private club setting to do so.