Clancy Atkinson is a Sydney based chef & food writer who passionately encompasses all aspects of the food industry. Clancy’s food and recipes have been featured in Gourmet Traveller, InStyle Magazine, The Wentworth Courier and The Daily Telegraph. He is currently the food columnist for Sydney's leading Lifestyle Magazine SX and his writing has been featured in Feast, SameSame, HIM and Fuse. Clancy learnt his trade working under several high profile chefs before completing his training in Brisbane under “one of Australia’s greatest chefs” former Versace Executive Chef Russell Armstrong. Upon completing his training in 2000, Clancy relocated to Sydney where he became Executive Chef and part-owner of bespoke catering company Plated and later Head Chef of the renowned Macleay St Bistro. Clancy has worked with luxury brands such as Viktor & Rolf, Louis Vuitton, Giorgio Armani, Salvatore Ferragamo, Lancôme and Swarovski - where he designed menus for intimate cocktail and dinner parties. He also worked with Gucci for many years designing canapés for their Australian fashion show and in-store events. Clancy has just completed working as Gerard Butler's private chef during his 3 month stay in Sydney. He has also recently designed and implemented a new menu for leading Potts Point cafe Gypsy Espresso described by the SMH Good Cafe Guide as "understated yet stylish" awarded 2 coffee cups. He is currently one of the fly-in Resident Chefs along with Sean Moran at the exclusive Woodwark Bay private villa on the Great Barrier Reef.