Innovation’s advance guard

23 October 2013
AUSTRALIAN FINANCIAL REVIEW

Throwing caution to the wind, young chefs are fighting back against a succession of high-profile restaurant closures. Faced with gastronomic upheaval, some entrepreneurial chefs are pushing on, opening a string of restaurants in recent months. But in Sydney’s fickle dining scene, what will set them apart? Blink and you’ll miss Pasi Petanen’s first solo venture, Cafe Paci. Stretching the definition of pop-up, Cafe Paci has a 12-month shelf life, after which the Riley Street restaurant is slated to be demolished.