“We are so proud of our dedicated and talented team at Catalina.
We couldn’t be more grateful for their hard work and commitment
in delivering what we believe to be, the best dining experience in Sydney.”
- Michael, Judy, James and Kate McMahon
Executive Chef, Mark Axisa
Completing his cookery apprenticeship at Catalina, Mark has worked his way through all areas in the Catalina kitchen over the past 16 years.
In November 2015 Mark accepted the position of Executive Chef.
Mark's long association with and experience at Catalina ensures continuity and his passion is reflected in some exciting new dishes alongside the Catalina favourites.
Head Chef, Alan O’Keeffe
After studying hospitality and tourism in his hometown of Dublin, Alan
completed his cookery apprenticeship at the famous 5 star Merrion Hotel.
Following 7 years with us at Catalina, Alan recently accepted the position of
Head Chef. His passion for traditional French cuisine can be seen in a
variety of our popular a la carte dishes.
Alan enjoys working with our long standing suppliers to ensure
we are consistently getting the best possible ingredients,
the key component to every dish at Catalina.
Head Pastry Chef, Berny Osorio
Berny has worked with us from the very beginning with shorts stints away;
working abroad in Tokyo and mentoring pastry students.
Berny creates seasonal, contemporary desserts. The dessert menu reflects her endless love of working with seasonal fruits, different textures and colour.
A must-try, and Berny’s personal favourite is the caramelised fig with bitter caramel mousse, brik pastry and sugared pistachio.
Restaurant Manager, Andrew de Vries
Andrew trained as a waiter at Catalina, and has worked on the Catalina floor for many years, becoming Assistant Sommelier in early 2011.
He was subsequently promoted to Head Sommelier in 2012 and has been instrumental in the continuing development of Catalina's wine list and wine service team until his recent promotion to Restaurant Manager in 2017.
Andrew works alongside James and Kate, Assistant Managers Chris Viant and Gilly Fenton, and continues to provide support to his ever-expanding wine team, ensuring the delivery of some of the best service anywhere in Sydney.
Head Sommelier, Xavier Vigier
Xavier joined Catalina's wine team in March 2017. In October he was promoted to the position of Head Sommelier, and now has full stewardship of Catalina's fine wine list. He brings a real enthusiasm to the position, and has passion and a wealth of experience and knowledge about wine and wine service. He has instituted a comprehensive wine programme, ably supported by his three Assistant Sommeliers, Simon Howland, Adam Hudson and Eduardo Fritris Lamora.
Catalina's wine list currently carries more than 800 wines representing Old and New World, and has been consistently awarded the highest rating of three goblets in Australia's Gourmet Traveller Wine 'Wine List of the Year Awards' from 2008 – 2017.
JOIN OUR TEAM
Since opening our doors 23 years ago, Catalina has consistently maintained the reputation as being one of Australia’s great fine dining destination restaurants.
We are always interested in hearing from experienced candidates who are enthusiastic, self-motivated and like us, are passionate about impeccable service, amazing food and great wine.
If you are interested in joining our supportive and dynamic team, please forward your résumé to [email protected]