In recent times, a new trend has emerged on the Melbourne dining scene: rotating chef-in-residency programs. More and more venues seem to be leaning into a new way of running a kitchen and keeping things exciting, where young, up-and-coming chefs (such as Chef Aitor Jeronimo Olive at Nobody's Baby), or even old-hand celebrity chefs (such as Shannon Bennett at The StandardX), take over a venue for a period of time. Like an extended pop-up, if you will. Spearheading this movement was the Residence at the Potter. Located at The University of Melbourne's Potter Museum, Residence is a flexible, ever-evolving hospitality space founded by Nathen Doyle and Cameron Earl, whose hospo experience spans wine bars like Carlton Wine Room and Heart Attack and Wine, as well as cafes such as St. ALi. The inaugural iteration of the program, launched in 2025, was Cherrywood, helmed by Robbie Noble (formerly from Vue de Monde), who was given 12 months to run the show. At Cherrywood, Noble curated seasonally rotating menus that paid homage to the nostalgic flavours of his childhood in the north of England, brought to life with his refined skills and high-quality produce. His summer menu, for example, features dishes such as baked mussels with leek and walnut, fried lamb ribs with plum HP sauce, potato rosti with sweetcorn and buttermilk, and John Dory with sunflower and yuzu. The bittersweet nature of such a program is that, for a new concept to be executed, the previous chapter must close. And so, come June 2026, Noble will need to hand the keys over to the next chef in residence. So here is where things get interesting. Nathan and Cameron have decided to go public, launching The Search for the next chef ready to revolutionise the Residence at the Potter. Applications are now open for the Head Chef position, which will be run as a fair and formal job search process. This job goes far beyond the parameters of the kitchen. The once-in-a-lifetime role will give the chosen applicant the opportunity to launch an entirely new concept at the restaurant. This is not a job for someone who just wants to fall in line; it is a unique privilege of creative commission to define the concept, write the menu, and curate the vibe of the entire space. The best part, and the most enviable aspect of this opportunity, is that the chosen chef will get to have creative freedom, all with established support, mentorship, and infrastructure. It is essentially a risk-free incubator for an ambitious chef to put their ideas to the test in a fully set-up, staffed kitchen, with direct guidance from the founders. So if you, or someone you know, has the ideas, the skills, and the ambition to run a kitchen, in what could be a life-changing career decision, now is the time to get serious. Applicants need to submit a thesis outlining their concept for the restaurant's theme and philosophy, and explaining why they are the right fit for the position and ready to succeed. Shortlisted applicants will be invited to present their vision, including menu ideas to show their creativity, and full costings to demonstrate commercial acumen. The chosen applicant will then be offered a formal contract for the 2026/27 residency. Applications for the chef-in-residency program are now open and must include a resume, cover letter, and concept. Be sure to check out Cherrywood at the Potter before it closes. Images: Supplied.