A family-owned restaurant, led by Chef Michael Guirguis, proudly operates with a deep connection to the local community. The team loves the Central Coast for its space, landscape, fresh air, and the warmth of the locals.
Chef Michael Guirguis began his formal culinary career at the age of seventeen at Restaurant La Florentine in Lyon and Paris after leaving his hometown of Cairo. He later moved to Sydney, where he established himself in some of the city's top hotels and restaurants. Eventually, he relocated to the Central Coast, where he opened the acclaimed Novanta Quattro on Terrigal's Esplanade, a trend-setting French/Italian restaurant. A decade later, he launched the high-end restaurant Sirocco in Darlinghurst and Sorrel in Manly.
Chef Michael’s goal is to bring guests food that is exciting and diverse, moving away from the traditional entrée, main, and dessert format. This allows him to create an ever-evolving menu that he hopes guests will enjoy sharing just as much as his team does.
The successful applicant will be experienced in commercial kitchens (restaurant is preferred but not essential) preferably one year's experience is desired.
If you feel you have the passion and drive and a Chef who is keen to learn top techniques and textbook craft then this is for you.
Please include your current CV and cover letter and we will be in touch to organise an in-person interview with Chef Michael.
Salary is based on age and experience and starts at around $38000 and up to $48000 per annum.