Our Team

Quay is a fine example of the sum of its parts being greater than the whole.

Meet The Team

Our team has experience that far surpasses their individual job requirements and such passion for food and wine that the end result is an experience of food, wine and service that is simply, award winning.


Peter Gilmore

Executive Chef

Peter Gilmore is the Executive Chef at two of Australia’s most exciting dining experiences; Bennelong at the Sydney Opera House and Quay across the harbour at Circular Quay.

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John Fink

Fink Group Creative Director

John Fink is a restaurateur, a writer and a filmmaker. As Creative Director of the Fink Group, John runs the family restaurant business with his father, long-time restaurateur, theatre-owner and hotelier Leon Fink. The Fink Group own and operate Quay, the most awarded restaurant in Australia.

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Nadine Stegmeier

Operations Manager

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 our team in 2010.

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Amanda Yallop

Head Sommelier

Amanda is amongst the top Sommeliers making waves in our hospitality industry. In her role as Head Sommelier at Quay, she manages the cellaring programme as well as the largest single venue wine team in Australia.

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Sharon Collins

Restaurant Manager

Sharon is in charge of managing a floor team of over 40 staff which is regarded as one of the best front of house teams in the country.

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Robert Kabboord

Chef De Cuisine

Rob is thrilled to be back at Quay and embraces the role each day with enthusiasm and drive, always looking for ways to deliver the very best to our guests.

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Ali Pinnington

Assistant Manager

Ali Pinnington began working as Assistant Manager at Quay in September 2011, drawn to the celebrated reputation of both Chef Peter and the unparalleled service Quay offers.

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Shanteh Wong

Assistant Sommelier

Shanteh Wong joined Quay in 2011 after numerous years living abroad. Her infatuation with wine accelerated after she fell in with a group of Burgundy-loving Jazz musos in Hawaii. After gaining experience in Vancouver’s fine-dining establishments she eventually felt the pull, back to home soils.

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Solene Bonhumeau

Assistant Sommelier

Originating from France’s Rhone Valley, Solene has always been immersed in wine culture. Her first role at Montrachet restaurant cemented her love for Burgundy, since then she has worked in some of the world’s finest establishments including Palace Cheval Blanc in France and Gordon Ramsey’s Petrus in London before relocating to Sydney.

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