Born in Sweden, Ellie has been cooking all her life both at home and establishments in Stockholm and Sydney. Ellie moved to Australia 9 years ago and she is Executive chef and owner of At Your Table.

Ellie brings a truly diverse range of culinary influences to the kitchen ranging from her Northern European roots to the rich spices and exotic flavours of India and South East Asia. Ellie’s vision for At Your Table was to create personalised fine dining experiences unachievable in a normal restaurant, where the guests feel truly spoilt absolute attention to every detail can be achieved. Ellie’s dishes have been praised and featured in Sydney’s Daily Telegraph ‘Best Breakfasts in Sydney’, 9to5 Magazine,  and by the Masterchef Australia magazine team. 

Ellie has currently taken a break from the kitchen to have a baby and run the business side of At Your Table.

Nick was born in England and grew up surrounded by food. By the age of 11 he was on holiday in France and tried his first oyster and that was it, a career with food was born. After school he went on to finish an apprenticeship in London then worked as a chef at many prestigious 1 and 2 Michelin star restaurants for 10 years. During his career he has spent several years cooking in France, Holland and Thailand where he expanded his horizons on food and culture.

Events that Nick ran in and around London include the wedding of the head chef from "The Fat Duck” (The second best restaurant in the World), Lord and Lady Cowdray’s 40th wedding anniversary at Cowdray Castle, London fashion week event at the Natural History museum and several events that royalty attended. He was also the private chef for Red Hot Chili Peppers.

Nick arrived in Sydney in 2009 and has worked at Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). He is now working as a consultant and freelance food stylist. After travelling around Australia and sampling its food and culture he has decided to stay in Sydney. He loves to visit the food markets of Sydney where he hand selects the freshest and most seasonal produce for his latest project or event.

Nick’s culinary style uses his solid cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons. Primarily modern European but not scared to add Asian flavours or techniques to the mix if he thinks it can enhance a dish. His food obsessive nature makes him strive for perfection from the idea of a dish to ingredients through to finished meal.

Nick is At Your Table’s first Michelin star trained chef and therefore in addition to his standard 3 course menu he also offers super premium 3 course and 5 or 7  course tasting menus. These menus involve advanced cooking techniques used in Michelin star restaurants and specialist produce. Price on application.

_David was born in Australia to first generation Croatian parents and it was his family that introduced him to the world of cooking when he was very young.





After completing culinary college in Melbourne, David became a fully qualified head Chef before he was 23. He grew his reputation and experience in a number of fine Michelin starred restaurants and cafes in Melbourne, as well as fine ski resorts of Victoria. In addition, David operated a private cooking school for children both in Melbourne and abroad.

 

David then headed to the sea and became Head Chef on a 20-meter sailing boat cruising the Great Barrier Reef. That’s when David’s career as an executive chef in the international yachting industry began, including working on the biggest single masted sailing yacht in the world, Mirabella V.

 

David returned to Melbourne land life in 2011 and now works as a brand ambassador for Electrolux, amongst other food endeavours.

 

David’s cooking style is truly International and is influenced by the more than 40 counties he has worked in and he prides himself on his ability to adapt his cooking style to his guest’s tastes.

 

David has a passion for seeking out the freshest local, seasonal and sustainably grown produce available for creating a truly memorable dining experience.
David Kolembus Menu

_ Greg Feck’s Mediterranean influenced cooking is approachable, whimsical, spontaneous and inspirational, plus he radiates a warmth and generosity of spirit seldom seen these days in life or in a professional kitchen” - Tony Tan, Chef, TV Presenter and Writer

Right from an early age, Greg knew cooking was a way in which he could express himself and his personality. Greg first discovered food whilst cooking alongside his mother Maria and Grandmother Jean, whom were both extremely talented bakers.

Greg was employed by Stephanie Alexander at Richmond Hill Café & Larder in January 2005. Before joining Richmond Hill, his culinary life took him much further afield with time spent as Sous Chef to both Jamie Oliver and Ben O’Donoghue at the private club Montes in Knightsbridge, London. He later headed up the kitchen at the award winning Bach Restaurant back in Taupo.  Greg soon joined Kim and business partners to re-launch Sapore in St Kilda, Melbourne. In 2009, Sapore was awarded their first Hat in the 30th Anniversary Edition of The Age Good Food Guide 2010. They continue to maintain this hat. His next venture, Crabapple Kitchen, will draw on this lifetime of experiences and is sure to be like nothing else in Melbourne.

Now Co-Director of the fast-growing FoodandTravelCo, he has the luxury of spending his days doing exactly what he loves most – cooking and travelling. 

Greg loves cooking to the ‘Rhythm of Nature’ keeping his food simple yet innovative, with a fresh approach to Mediterranean cooking using seasonal produce and achieving a perfect balance and harmony of flavours.

 

Eladio, originally from southern Spain and has worked in many top restaurants in Europe and Australia. His passion for cooking started with from a very young age helped along by his father who was also a chef. Through the years this passion grew, fuelled by the New Spanish Style of cooking led by Ferran Adria.

Eladio has been trained by Chefs such as Javier Morales(Flanigan restaurant, Palma de Mallorca), Manolo de la Osa (one of the top ten restaurants in Spain). Alberto Chicote has always been a big influence to his style of cooking (NODO restaurant managed by Benjamin Calles). In Australia Eladio worked along side Richard Ptacnik, Head Chef at Otto Ristorante in Woolloomoolo Wharf.

Having worked with such a variety of top Chefs has shown Eladio a new style of cooking that mixes different cultures  and styles. He definitely adds his own signature and is an accomplished Sushi chef.  Eladio's Japanese menu.   

Amy Barrowman worked under Peter Gordon at the Sugar Club for 2 years where she got tought about modern fusion food. For the past 12 years she has worked as a head chef on on private yatchs in the Caribbean and Mediterranean. She is now studying a degree in Nutrition.  Her interest in food spans from the modern Australian, Asian and Caribbean styles to whole food micro-biotic diets. Amy's menu.

Andrew Grant left school at Sixteen and took on an Chefs apprenticeship at the Gosforth Park Hotel and was classically trained, then learning his craft at restaurants in the North East of England, London before moving to Australia.  For the past 14 years Andrew has worked a senior chef at Sailors Thai Sydney (1 hat), La Parissienne Melbourne, Born again bistro.  " I enjoy being creative with food, using technical skills to deliver a memorable
Dinning experience”. Andrew's menu.

Muriel Cassidy mum who was a cook inspired her to be a chef. When she was 16 she started her cooking course in college before continuing onto catering college. She then went to London to start work as a chef.
For the past 15 years Muriel has worked in Mount Royal Hotel, London, Naval and Military Club London, Treble Chef, Melbourne, Capers restaurant, Melbourne, Bistro Vite Melbourne, Lower Plenty golf club Melbourne.

Muriel is trained in a Classical French menu but she likes to be creative with other culinary fusions. “I always use a recipe as a general guideline, then I like to be experimental with other ingredients and make the dish my own”. I like baking and cooking desserts so I have return to college this year to become a pastry chef. Muriel's menu.

When Shannon finished school he left home with an ambition to learn how to cook. He left his family and moved to Noosa on the Sunshine Coast to begin his apprenticeship. Having moved from the country to the beach he immediately fell in love with the surf and the abundance of fresh local produce that was being served in the street. He developed a keen interest for keeping fit and eating lots of fresh food.

His interests in healthy eating and nutrition directed him to pursue a career in nutrition.  Shannon’s passion is cooking the freshest local ingredients I can source. “I go to the market every week to check for freshness and quality and only purchase the best”

Shannon has completed a bachelor of Nutrition at the University of Queensland and he is currently the Head chef at La Linea in Brisbane and the owner of healthy dinners catering and nutrition in Brisbane. “I love going to the beach with my family and sharing our favorite fresh king snapper from our local seafood shop, this place is a family secret"
Shannon's Menu.

Laurent Siloret, originally from  Nice on the French Riviera, undertook his apprenticeship in Hotel Saint Louis France, obtaining his French Culinary Qualification. He has an impressive 24 years experience as a chef under his hat. Laurent has worked with  Joel Robuchon ( the most awarded chef in the world when it comes to Michelin stars) and Guy Savoy and Jean-claude Blanc, all Michelins Stars Chefs. For the last few years , Laurent has worked for VIP’s Around the globe. Laurent is an extremely skilled chef, specializing in French, Italian, and Fusion Cuisine and now brings this experience to Perth working with At Your Table. Laurent's menu.