TONY KELLY

A Chef by trade, Tony started his career at the 5-star Resort Hotel, Hyatt Regency Coolum Resort & Spa, spending five years training in their nine kitchens. He then travelled to the US to take a role with Disney as Chef de Cuisine aboard one of their luxury Cruise liners “The Wonder”.

From here Tony developed a passion for Italian food and accepted an offer to work alongside Celebrity Chef Peter Kuruvita in the World renowned and multi-award winning Hayman Island Resort on QLD’s Great Barrier Reef.

In 2003 Tony went on to open The Wine Bar in Maroochydore, a 100 seat fine dining venue which was awarded five Sunshine Coast Restaurant of the Year awards 2003, 04 & 05 and several Wine List of the Year awards.

After selling The Wine Bar after eight years, Tony ventured to Brisbane after accepting the position of Executive Chef of the soon-to-be-opened Stokehouse “Q”. Under Tony’s guidance, Stokehouse Queensland would be awarded “2 Hats” in the prestigious Good Food Guide, one of only four QLD restaurants to achieve this.

Long-time friend Peter Kuruvita asked Tony for assistance to launch the re-furbished Sheraton Noosa Restaurant & Spa & launch Noosa Beach House “Peter Kuruvita”.

Tony developed his own Burger Franchise, Boutique Donut Franchise & opened six very successful Asian street food venues across Australia, as well as a slew of espresso bars, pubs & whisky bars.

Tony’s current restaurant portfolio features nine successful venues located across the Sunshine Coast at The Wharf Mooloolaba, the Maroochydore CBD, Eudlo, Palmwoods and Bokarina.