MEET THE TEAM

Executive Chef

TOM HAYNES

Tom began his culinary journey at Michelin-starred Restaurant Gordon Ramsay at Claridge's in London, back in his native UK. His move to Australia at the young age of 21 took him into the kitchen at Aria, where he was mentored as a sous chef for six years by Matt Moran. He was then promoted to Head Chef at Chiswick Woollahra, bringing the restaurant’s ‘planted to plated’ philosophy to life, ensuring only the best seasonal produce made it on the menu.

 

Joining the team as Executive Chef of Barangaroo House in February 2019, Tom loves to use Australia’s best ingredients, “bringing accessibility and heart” to the dining experience. “I want people to eat great food, leave happy, and most importantly, come back time and time again."

Head Sommelier

GEORGINA LARSSON

Georgina has specialised in fine wine at Australia’s leading hatted restaurants since 2004.

 

A world traveller in her youth, she experienced the true delight of 'old world' wine and food companionship while working in Europe, Africa and the United States, before gaining her certification from The Court of Master Sommeliers, and the Wine & Spirits Education Trust.

 

Complimenting her restaurant experience with wine show judging, cheese-making studies, practical harvest and viticultural work, Georgina continues to study, research and teach, revelling in the interplay of food, wine and people at the restaurant table. After eight years as Senior Sommelier at Aria, she joins Barangaroo House as Head Sommelier, bringing a unique and holistic approach to to our wine offering. 

Venue Manager

PHOEBE BARTER

As General Manager, Phoebe has a firm focus on the bringing the entire team at Barangaroo House together to deliver a common goal – nailing the trifecta of food, service and ambience that combined ensure the ultimate guest experience. To Phoebe, creating a shared sense of culture and unity is the most important aspect of managing the team at Barangaroo House.  

 

Many guests, particularly locals and regulars, associate the Solotel brand with a polished, professional yet effortlessly enjoyable dining experience, and Phoebe sees her role as vital to upholding these expectations. The guests are always priority number one for Phoebe – after all, “without them, I wouldn’t be in my job – and I love my job!”. 

 

She understands Solotel’s values and reputation well and describes working with the brand and venue, a career highlight and “amazing experience”.

 

A born and bread Sydneysider, Phoebe feels blessed to work in one of the most culturally vibrant and naturally spectacular destinations in the city. Before starting her day at Barangaroo House, she kicks things off with a 6am start either down at the beach or another favourite local hangout. 

Bar Manager

PAURIC KENNEDY

Pauric is our Beverage Manager here at Barangaroo House. He has been with us since we opened, and has been working in the Hospitality Business for 15 years.

Over the course of his career, he has worked both overseas and nationally, and has become a pillar in the industry.

Pauric has many accolades both at home and abroad, most recently winning bartender of the year 2018, and FOH staff member of the year. Not only is he extremely creative and talented, his wit and charm make him an integral part of the team here at Barangaroo House.