John Kilroy (Proprietor)

Cha Cha Char Wine Bar & Grill | Jellyfish Restaurant 

Brisbane restaurateur John Kilroy is widely acknowledged as being one of the major contributors to the exciting reformation which has swept through the Australian red meat industry over the past six to eight years.

He established Brisbane's much-loved Giardinetto Restaurant in Fortitude Valley precinct in the 1980s. Acknowledgment soon followed when the venue was chosen as finalist in the 1984 Bulletin Quelltaler Restaurant of the Year awards.

Following the success of Giardinetto, John spent several years leasing and revitalising some of Brisbane's famous landmark hotels including the Broadway, the Terminus and the Barracks, before making his first major acquisition in 1992 with the purchase of Wanganui Gardens reception centre.

It was during 1996 that John started 'sizing up' opportunities for an inner city eatery, which eventually led to the establishment of Cha Cha Char. At the time of its opening in 1997, the concept of a top - end steak dining venue was considered a somewhat "risky" move within the food service industry.

Matt Golinski (Chef/Partner)

The Rolling Dolmade

Matt Golinski was raised in a small farming community in the Sunshine Coast hinterland, and decided from an early age to pursue a career as a chef. After completing an apprenticeship in Brisbane and travelling the world, Matt moved back to his home turf and took up the position of head chef at Ricky Ricardo’s in Noosa, where he spent six years creating Mediterranean influenced menus with an emphasis on the use of local produce.

Matt is now owner and chef of Noosa’s The Rolling Dolmade, a business he started in 2006 with fellow chef Owen Exton. Inspired by the wealth of passionate producers in the area and a love of the region, he created a range of middle eastern inspired “mezze” using ingredients sourced directly from the grower, to be sold exclusively at the Noosa Farmers Market.

The Rolling Dolmade has evolved over the past four years into a successful catering business, a wholesaler to local delis, and a home delivery service providing ready made meals in the Noosa Region. Matt appears weekly on Channel 10’s “Ready Steady Cook”, now in it’s sixth year of production.

Tracey Rayner (Manager)

E'cco

Tracey Rayner began her career in Noosa in the early nineties, working alongside an exuberant team of industry professionals she credits with giving her the foundations for a career that now spans almost 20 years.

Starting as a casual waiter, she quickly moved up the ranks to a position in management within the first five years, but a change of scenario beckoned.

In 1997 Tracey moved to Brisbane to assist in the opening of Gerties, New Farm. Stints at Olivetto’s and Senso Unico soon followed before settling into her current post at e’cco bistro, where she has spent the last 11 years. 

As manager of e’cco and assistant to Philip Johnson, her role has become as diverse as the business she oversees, which has grown to include consultancies, catering, magazine features and numerous cookbooks. 

Michael Dalton (Managing Director)

Fino Food & Wine

Michael established Fino Food and Wine in 2003 in order to pursue his love of good food and wine. Having had the privilege of learning from great artisan food producers as well as sharing the passion and creativity of the best chefs, restauranteurs, deli and cafe owners has turned Fino Foods into one of Queenslands premier restaurant and café, gourmet food providores. 

Fino Food and Wine is solely concerned with sourcing and bringing to market foods of exceptional quality, with a special emphasis on local ingredients.

Jade Halloran (Pastry Chef)

Pearl Cafe

Jade has been making fresh, homemade sweets on the premises for over two years and has been working in kitchens since she was 16 years of age. She describes her baking as “nanna” style; old fashioned cakes and classic rustic style sweets and slices. 

Jade is a qualified chef who was more interested in baking than cooking in service and learnt pastry skills on the job. She had four years experience at Jocelyn’s Provisions where she gained knowledge, skills and speed on every section. Fresh produce, books, magazines, and eating out are what inspire her to keep baking and trying new recipes.

Haidee Petersen (Breakfast Chef)

Pearl Cafe

With 14 years experience in the hospitality industry, Haidee has worked in an array of establishments, including The Gunshop Café and Cha Cha Char. She also had the opportunity to travel and work overseas, an experience that she highly recommends. She has also been lucky to meet chefs such as, Anthony Bourdain, Antonio Carluccio and Michel Roux.

Haidee has a passion for good food, loves to cook and create breakfast and has a weakness for cookbooks!

John Dalle Court (Managing Partner)

Australian Financial Advisors

John Dalle Cort is the Managing Partner of Australian Financial Advisers Brisbane.

With 10 years industry experience, John holds a list of degrees and qualifications as long as a French baguette, using his practical skills to sift through the complex world of Financial Advice. 

Using good core financial ingredients combined with a tailored strategic method he produces financial dishes worthy of a Master Chef’s kitchen.

From an Italian background, John is a lover of great coffee and regularly holds competitions in the office as to who can make the perfect flat white.