As this thread is pretty much derailed, I do have to say that last year (when people could go out) we went to a restaurant in Amsterdam. The chef was from Sydney, but his parents were from Germany and Japan. They were restauranteurs and he grew up to work in their place, then more fine dining places before moving to London to work at Heston’s place. He then eventually settled in Amsterdam to open his own place.
His cuisine is modern European with an Asian twist.
So, in short, there are a lot of facets that go into food. The location of the restaurant, and even perhaps the nationality of the chef aren’t any of them.
Otherwise, using the logic of others, that guy would be doing amazing BBQs in Sydney.