Wednesday to Saturday
5.30pm (2 hour dining)
6pm (2 hour dining)
8.15pm, 8.30pm & 8.45pm
At Fink, we are passionate about discovering, training and championing emerging talent within the hospitality industry.
Discover the stories of our incredible longstanding staff, who have honed their skills, progressed their careers, and grown alongside the Fink family.
Troy joined the Fink family in 2012 as a fourth-year apprentice before graduating through various roles in the Quay kitchen. Troy left Australia in 2014 to work abroad in London, where his career highlights included a stint alongside fellow Aussie Brett Graham at The Ledbury. On his return to Sydney, Troy worked as Senior Sous Chef at Bennelong where he was awarded Time Out’s Hot Young Talent Award in 2016 and was runner up in the 2016 Appetite for Excellence Young Chef of the Year Award. Troy has significantly contributed to many of Fink’s restaurant portfolio, working as Senior Sous Chef at Firedoor before re-joining the Quay kitchen as Senior Sous Chef in 2018. In 2019, Troy became Co-Head Chef at Quay where he continues to work and grow under Executive Chef Peter Gilmore.
Zoë is the General Manager of Firedoor. Hailing from rural England, Zoë has spent the last two decades in hospitality, spending time in respected kitchens, restaurants, bars, and the chalets of the Swiss Alps. Relocating to Australia in 2011, Zoë has held managerial positions at Spice Temple and OTTO Sydney, before moving to Firedoor in January 2020. She was drawn to Firedoor’s focus on highlighting native ingredients, the theatre of the restaurant, and the strong attention to each detail of the Firedoor dining experience. Zoë is passionate about creating a connection between Firedoor’s producers and guests through storytelling.
Seamus joined the Fink family in 2018 as Assistant Sommelier at the newly reopened Quay, before jumping across the harbour in 2019 to become Head Sommelier at Bennelong. Here, Seamus led the Bennelong wine program, and developed the list and team to an award-winning standard. Seamus has achieved Level Three Advanced Sommelier Certification through the Court of Master Sommeliers, and a Level Three certification with the Wine Spirits & Education Trust. In mid-2021, Seamus embraced a sea change and moved north to join Beach Byron Bay as its Head of Operations and Beverage.
Canada-born, Ashlyn has been a member of the Fink team since 2017, when she joined the wine team at Bennelong. Ashlyn moved to the Quay team in 2018 and, over the course of the last four years, has worked her way from Assistant Head Sommelier to Head Sommelier. Ashlyn has been awarded a number of accolades throughout her wine career, including the 2019 Airoldi Fine Wines Prize, and the esteemed 2019 Riedel Advanced Sommelier Dux, of which she was the second woman in the history of the Court of Master Sommeliers Oceania to be awarded. The team at Quay are privileged to be guided by Ashlyn’s warmth, sincerity, and skill.
Holly started at Bennelong as a Reservations and Host Manager in 2015. During this time there was no one dedicated to organising events so Holly took it upon herself to organise Bennelong’s Events. In 2016 when Fink’s Head Office centralised, Holly moved up to HQ and became the Assistant Events Manager for the wider Fink stable of restaurants. Holly now leads the Events team as Events Manager, curating bespoke events and experiences at Bennelong, Quay, OTTO Sydney, OTTO Brisbane, and Firedoor.
Will began his career with Fink in 2005 as an apprentice at OTTO Sydney whilst studying at Ryde College’s prestigious hospitality training centre. After experience in other Sydney-based hatted kitchens, Will returned to OTTO in 2008 to assist Head Chef Richard Ptacnik in maintaining and expanding the restaurant’s culinary reputation, working his way up the ladder to Chef de Partie and then Senior Sous. In 2015, Will was asked to lead the kitchen team as Head Chef at OTTO Brisbane, Fink’s first interstate restaurant. In truly embracing the move to Queensland, Will has developed close relationships with local producers, working alongside them to ensure OTTO Brisbane uses the highest quality ingredients available. Will is passionate about modern Italian cuisine, supporting farmers and suppliers in the wider Queensland region, and growing and nurturing incredible talent in his kitchen.
A native of Germany, Nadine graduated in 2009 with a master’s degree in hotel management from the prestigious Hotelfachschule Heidelberg. With a strong desire to travel, Nadine moved to Sydney in late 2009 and joined the Quay team in 2010. Quickly proving herself to be an incredible asset to Fink, Nadine was promoted through the ranks from Section Waiter and 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, Nadine took on the well-deserved new role of General Manager of Quay, a role in which she is an integral part of Quay’s and Fink’s success.
Graham is the General Manager of OTTO and the Head of Operations at Fink. With a background in finance, Graham searched for a new challenge and the launch of his hospitality career quickly saw him appointed to senior management at some of Sydney, London, and Auckland’s most prestigious restaurants. Returning to Sydney in 2003, Graham began working at OTTO as a Senior Waiter and Maitre’d, and in 2005 was appointed to the position of Restaurant Manager. In 2015, when Fink opened its first interstate restaurant in Queensland, OTTO Brisbane, Graham assumed the role of General Manager of both OTTO Sydney and OTTO Brisbane. In 2022, Graham stepped into the role of Head of Operations at Fink, where he continues to lead the Fink and OTTO brands to greater heights.
Fink is always looking for passionate people to join our restaurant and head office teams. By joining Fink, you will become a part of one of the country’s leading restaurant groups. Offering attractive staff benefits, competitive salary and opportunities for development and career progression, Fink is a well-established, stable employer, with a passion for discovering, training and championing emerging talent within the hospitality industry.