Peter Gilmore

Executive Chef, Bennelong & Quay

Peter is the Executive Chef of Bennelong and its sister restaurant Quay, both situated at the edge of Sydney Harbour. Peter, along with Fink, reopened Bennelong restaurant in the Sydney Opera House in July 2015 to critical acclaim taking out the title for ‘Best New Restaurant’ at all three major Australian Restaurant Awards.

Across both restaurants, Peter describes his cuisine as food inspired by nature and as a passionate gardener himself, he was one of the first chefs in Australia to embrace heirloom varieties of vegetables and continues to work in partnership with small and artesian producers who cultivate bespoke produce exclusively for both Quay and Bennelong.

Peter’s creative and original cuisine has seen both restaurants receive an unprecedented number of Australian and international awards. He has released three cookbooks, Quay: Food Inspired by Nature published in 2010, Organum: nature, texture, intensity, purity in 2014, and From The Earth published in 2018.

Peter continues to be a leading figure in Australia’s vibrant food scene.

John Fink

Creative Director, Fink

John Fink is a restaurateur, a writer and a filmmaker. As Creative Director of Fink, John runs the family restaurant business with his father, long-time restaurateur, theatre-owner and hotelier Leon Fink.

Rob Cockerill

Head Chef, Bennelong

Rob is the Head Chef at Bennelong. For seven consecutive years prior, he was Senior Sous Chef at Quay where he was able to immerse himself in the innovative cuisine of Chef Gilmore and work closely alongside him in building invaluable relationships with Quay producers – the Australian farmers, fishermen and growers. Rob works hard in delivering the Bennelong experience – the very best Australian produce within a uniquely Australian space.

Trish Rogers

General Manager, Bennelong

Trish is the General Manager at Bennelong. Like a performance at the Sydney Opera House, there are many different elements working together to ensure Bennelong puts on a showstopper seven nights a week. From what’s happening on the stage of the Opera House to behind the scenes of the Bennelong kitchen & front of house, Trish ensures the restaurant runs smoothly and seamlessly – its success and the guest experience is her primary focus.

Michael Stoddart

Restaurant Manager, Bennelong

Hailing originally from South Africa, Michael found his passion for hospitality whilst working in London’s famous SoHo House. After a decade of travelling around the world gathering a great understanding of different cultures and cuisines, Michael found his home in Sydney.

With over 12 years industry experience, Michael joined the Bennelong team in 2016 as Floor Manager before progressing to Restaurant Manager in 2018 where he now oversees a team of 60 front of house. Bringing direction, warmth, and a quiet confidence to Bennelong, Michael believes in enlightened hospitality and encouraging his team to bring personality into service.

Seamus Brandt

Head Sommelier, Bennelong

Joining Fink in 2018 assisting in the reopening of Bennelong’s sister restaurant, Quay, Seamus was able to draw on his extensive hospitality experience to help develop the new direction of Quay 2.0. In January 2019, Seamus assumed the role as Head Sommelier at Bennelong with great enthusiasm for the wine program, its growth, and developing the list and team to an award winning standard.

Seamus is driven to deliver hospitality with humility, integrity and professionalism, drawing on his experience in the Sydney dining scene, along with various overseas restaurants to this role. Currently progressing through the Court of Master Sommeliers (CMS) qualifications, Seamus has received CMS Certification combined with the Wine Spirits & Education Trust Level 3 certification.

Taka Shino

Bar Manager, Bennelong & Quay

Taka joined Fink as a part of the opening team at Bennelong in August 2015. Three years on and Taka has now assumed the role of Bar Manager across both Bennelong, and the newly reopened Quay. Born near Tokyo, Japan, Taka was drawn to the hospitality industry early on, with a passion for Japanese whisky and the cocktail classics; those that are in essence simple and elegant.