Head Chef: Jose Silva
Portugal-native, Silva, gained acclaim as Head Chef of Guillaume Brahimi’s 3-hat Opera House restaurant for 12 years until its relocation to Paddington in 2013. Taking a break from fine dining, he then bought the Petersham bakery, Sweet Belem, which is now famed for its Portuguese pastries. The crowds at Sweet Belem will be pleased to note the bibo menu will feature ‘the best Portuguese tarts in Sydney’ and other goods from the Sweet Belem bakery.
Manager: Jonathan Mallet
Mallet hails from France and began his hospitality career in the high end restaurants of Paris, including the Lutetia and a stint at the three Michelin starred Le Pré Catelan, before moving to Australia in 2010. Mallet worked with Silva at Guillaume at Bennelong before being promoted to Restaurant Manager at Guillaume Paddington.
Head Sommelier: Louella Mathews
Mathews started her hospitality career in Orange, before moving to Sydney in 2013. She honed her skills over three years within the Rockpool Group, working at Rockpool on George Street and following the move to Bridge Street. She was promoted to Beverage Administrator at Rockpool Bar & Grill, where she managed the wine list and cellar, which boasted over 4000 wines including a private cellar. Mathews has successfully completed the Court of Master Sommeliers Level 2: Certified Sommelier, as well as Wine & Spirit Education Trust (WSET) Level 3 certification.
Assistant Sommelier: Ambroise Moriceau
Born and raised in France, Moriceau learned the hospitality trade in restaurants throughout France and Shanghai, before settling in Sydney. Over the past three years, he developed his wine knowledge alongside Silva and Mallet at Guillaume at Bennelong, before moving to Momofuku Seiobo.