Phil Wood leads the kitchen at Ursula’s in Sydney’s Paddington, bringing together fine dining precision and the relaxed spirit of Australian hospitality.
His work reflects a quiet confidence in modern Australian cuisine, built on the belief that technical excellence and genuine warmth can share the same plate.
Early Life and Culinary Foundations
Born in New Zealand and raised on a farm north of Christchurch, Phil’s earliest connection to food came from the land itself. He moved to Australia to begin an apprenticeship at Salty Plum on the Gold Coast before joining Tetsuya’s, where he learned discipline and balance. A period at The French Laundry in California added finesse and structure to his craft.
Returning home, Phil joined Rockpool est.1989 as Executive Chef, guiding it to Three Hats and national recognition. Later, as Culinary Director of Pt Leo Estate and Laura in Victoria’s Mornington Peninsula, he developed a style that paired precision with place.
Leading His Own Kitchen
In 2021, Phil opened Ursula’s with his wife and business partner Lis Davies, transforming a historic Paddington corner into an elegant, welcoming space. The menu reimagines Australian bistro classics through a modern lens. Prawn cocktail, veal schnitzel with anchovy butter, and a pavlova that respects tradition without leaning on nostalgia are signatures of his approach.
“Great food should feel effortless,” Phil says. “It doesn’t need to shout to be memorable.” That principle anchors every plate, balancing refinement with comfort and maintaining the spirit of a local restaurant.
Philosophy and Influence
Phil describes Ursula’s as “serious food, not a serious restaurant.” The dining room mirrors that tone with calm service, soft lighting, and a sense of ease. The experience feels intentional yet unforced, grounded in the rhythm of the neighbourhood rather than the theatre of fine dining.
Ursula’s holds Two Hats in the Good Food Guide and a loyal local following. For Phil, success is measured in returning guests, not trophies. His contribution to Australian dining is one of quiet influence, proving that excellence can be welcoming and that comfort, done well, is an art form.
