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 will be continuing to focus on 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.