Dom Aboud
Head Chef, Union Bank & Banksia
Alongside Dom, his wife and business partner Sarah has been part of every step – from opening the Union Bank to growing Banksia. While Dom leads in the kitchen, Sarah is conquering the business in other ways: organising events, shaping the aesthetics and ensuring every detail of the spaces they operate is top‑notch. Together, their shared vision continues to shape Orange’s food scene.
Why Orange?
I first came to Orange as a visitor—drawn in by my wife Sarah’s family, long weekends filled with wineries, F.O.O.D Week and the kind of extended family chaos that makes you forget the city even exists. I once joked that the only way I’d leave Sydney before starting a family was if I could run a venue like the Union Bank. A few years later, fate delivered: I was offered the head chef role at the UB. I couldn’t say no. We moved and what kept us here was the warmth of a community full of passionate, like-minded people who made us feel instantly at home.
What’s Orange to you?
Running a restaurant in Orange is a dream. The food and wine scene is vibrant, ever-evolving and deeply rooted in local connection. It’s here that I’ve grown—not just as a chef, but as a person. Orange gave Sarah and me the space to figure things out, to make mistakes, learn and keep moving. We started the UB at 26, and this town gave us the grace to grow into it. The people here—producers, winemakers, creatives—are endlessly inspiring. Their passion fuels mine and it’s a privilege to help tell their stories through food.
What’s your flavour?
Right now, I’m loving the s**** out of an off-dry Riesling. It’s the perfect match for the kind of food I’m craving—comforting, punchy Asian dishes. Think mapo tofu bubbling away, fried rice ready to go, cucumbers swimming in garlic and sesame and pork neck glazed in char siu, grilling over charcoal. Neil Diamond’s crooning in the background, mates are around the table, and it’s one of those nights that just feels right.
What’s your rhythm?
No two days are the same between UB and Banksia, but on a dream day off, I’m up early for a workout at Orange City Strength & Conditioning talking smack with Alex, of course. Then it’s coffee at Bills with Ricky, a haircut at Ace of Blades and if I’m lucky, a facial at ARLA. Golf with mates, a beer at the Parky, date night at Loc Sing with Sarah and a nightcap at Hey Rosey. If that’s not a perfect day in Orange, show me better.
Who’s your community?
Too many legends to name. It’s the operators, innovators, and small business go-getters who are shaping Orange’s future not just in hospitality, but across the board. I’m constantly inspired by the people I get to feed, collaborate with and learn from. And I’ll never forget the trailblazers who paved the way. Sitting in F.O.O.D Week meetings with volunteers who just want to see Orange thrive, that’s the kind of energy that makes this place magic.
What’s your Orange moment?
It’s a Saturday night in silly season. We’ve been through the wringer, the guests have gone and the team’s sitting down with a glass of something good. We’re debriefing, laughing and Sarah’s making us name our favourite table of the night. That moment of camaraderie, of shared pride, it’s why I’m here. It’s why I love it.