By the age of 21, Carrington had honed his skills and gained invaluable experience in prestigious establishments, including a Gordon Ramsay Michelin-starred restaurant. Collaborating with esteemed chefs at renowned venues such as Vue de Monde in Melbourne and Marque and Firedoor in Sydney, Carrington immersed himself in diverse culinary traditions and expanded his culinary knowledge through global travels and work in kitchens around the world.

Taking a leap of faith at the age of 22, Carrington opened his own restaurant, Atlas Dining, drawing inspiration from his extensive travel experiences. In its inaugural year, Atlas Dining achieved a remarkable feat by earning a coveted one-hat rating from The Age Good Food Guide. This notable achievement made Carrington the youngest chef ever to receive such an honour. The recognition served as a testament to his exceptional culinary skills, innovative approach, and ability to craft extraordinary dining experiences.

In recent years, Carrington and his brother Ben have solidified their presence in Australia’s thriving subscription food box market. Together, they launched Atlas Weekly, a subscription service delivering culinary delights to food enthusiasts across the country. With a steadfast commitment to quality, creativity, and exceptional flavours, Atlas Weekly has achieved significant success, currently delivering over 2,000 orders each week.

Continuously pushing boundaries and innovating, Carrington’s culinary creations and entrepreneurial ventures serve as an inspiration to aspiring chefs and food enthusiasts alike.

Achievements

2016  Opened Atlas Dining and earned one chefs hat in its inaugural year – the youngest chef ever to do so

2020  Launched Atlas Weekly – high-end weekly meal kits, turning over $10mil+ during the pandemic

2022  Named in the top 30 under 30 at the Melbourne Food and Wine Festival