Both Quay and Fink are supported by a longstanding team of passionate executives and staff. The new incarnation of Quay brings an exciting change; a chance for the team to create a more personal dining experience for our guests, underpinned by a generous dose of humble hospitality and a sense of understated luxury.
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.
Most days, John can be found at one of his restaurants, ensuring they retain their place as Sydney’s most loved dining establishments, or at the group’s head office in Surry Hills planning his next big thing, all the while keeping a watchful eye over the engine room of the business.
When he finds time, John also works on his personal slate of scripts and films, a passion and talent he undoubtedly inherited from his mother, the prominent Australian film producer Margaret Fink. At home in Clovelly, down time is shared with his partner Estelle, and son Elliott, tending to his vegetable garden and chooks, or cooking up a storm for one of his famous paella parties.
Peter Gilmore is the Executive Chef at two of Australia’s most exciting dining destinations; Bennelong at the Sydney Opera House and Quay across the harbour at Circular Quay. Born and bred in Sydney, Peter is now one of the most awarded chefs in Australia.
Peter describes his cuisine as food inspired by nature. 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 appreciation of nature’s diversity and his endless experimentation in his own garden are the driving forces in his cooking.
Peter has released three cookbooks, Quay: Food Inspired by Nature published in 2010, Organum: nature, texture, intensity, purity in 2014, and From The Earth: World’s Great, Rare and Almost Forgotten Vegetables in October 2018.
A native of Germany, Nadine graduated in 2009 with a Master’s Degree in Hotel Management from the prestigious school Hotelfachschule Heidelberg. With a strong desire to travel she moved to Sydney late 2009 and joined the Quay team in 2010.
Quickly proving herself to be an asset to Fink, Nadine was welcomed to the management team in 2012 before moving into the role of Operations Manager in 2016. With Quay’s reopening in July of 2018, Fink was proud to announce Nadine’s new role as General Manager of the restaurant.
An integral part of Quay’s success, Nadine is responsible for overseeing the fundamental day to day operations and looking after our team of 75+ staff. A prolific traveler and a lover of food and wine, Nadine is keen to maximize the experience of each and every guest dining at Quay.
Sharon has been a steadfast part of the Quay fabric for the best part of eight years. For six of those years, Sharon has worked closely alongside Peter Gilmore as Restaurant Manager and overseeing the front of house team.
Drawn to the hospitality industry during her studies at University in Adelaide, Sharon subsequently spent several years travelling and working throughout Europe & the UK. On returning to Australia, she moved to Sydney, where her passion for and dedication to the industry lead her down an exciting career After several years managing the three-hatted Pier Restaurant in Sydney, Sharon moved to Quay, starting as Assistant Manager in 2010 and progressing to Restaurant Manager in 2012.
Sharon’s vast experience and continual strive for excellence means she continues to raise the bar for service at Quay. With the restaurant rebirth, Sharon is excited for what she sees as the opportunity to not only fine-tune the service at Quay, but to loosen up, add creativity and personality into the mix, and ultimately, have a little fun.
Head Sommelier Shanteh Wale has been a member of the Quay team since 2011; with a keen interest in people, food and wine, she is part of the new guard of Australian sommeliers. Shanteh began her time in the hospitality profession in fine dining establishments overseas and eventually felt the pull, back to home soils.
After seven years as a part of the Quay wine team, Shanteh now moves from her role as Assistant Head Sommelier into the role of Head Sommelier. Her determination to excel has seen her focus on continual training and growth in her time at Quay. Finishing in the top 10 Australian candidates in her Court of Master Sommeliers exam in 2013, she went on to compete in the 2014 Electrolux Young Waiter of the Year Competition, placing in the top 3. Shanteh is a Sommeliers Australia NSW committee member, and 2018 will see her pursuing her CMS Advanced Certification. Her drive towards excellence and pursuit of knowledge have made her an integral part of the Quay team, and a leader of the ongoing wine training program.
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, before moving to Australia at a young age, Taka was drawn to the hospitality industry early on. He took on his first bar job at Establishment, before moving up to Hemmesphere, and at a later date, Eau de Vie, Black by Ezard, Sokyo and Gilt Lounge in the QT Hotel.
Inherently influenced by his heritage, Taka has a passion for Japanese whisky and the cocktail classics; those that are in essence simple and elegant. For the beverage offering at Quay, Taka plans to incorporate more complex, yet subtle flavours and aromas to pair alongside Peter’s menu; an opportunity he feels honoured to be a part of.
Tim Mifsud is Co-Head Chef of Quay.
Tim joined the Quay family in 2015 after several years training and working in the UK. His international experience notably included a role in the kitchen for James Knapett at Kitchen Table in London, during which the restaurant was awarded their first Michelin Star. Tim has also worked with chefs including Francis Atkins from the Yorke Arms and Tim Hughes of the Caprice Group in London.
Tim ventured to Australia and began his Fink journey as Chef de Partie at Quay, where he worked his way to Senior Sous Chef in 2018. He was offered a position as Co-Head Chef in 2019 where he continues to lead the team under the guidance of Executive Chef Peter Gilmore.
Tim’s cooking is influenced by his love of nature, as well as his admiration for late culinary icon Anthony Bourdain’s approach to cooking and to the world.
Chef Peter Gilmore's Shaved southern squid, koji butter, shiitake custard and pin stripe peanuts takes the spotlight in the 2021 MasterChef Grand Finale. This delightfully difficult version of Peter’s famous shaved squid dish will make its way onto the Quay menu soon - be the first to know by signing up HERE.