The Hardy's Verandah Restaurant Team

 
chef

WAYNE BROWN

Wayne embraced his love of food at an early age, forming and honing his skills in the kitchens of acclaimed Australian & International restaurants – Urbane, Quay, Two Rooms (Tokyo), Waku Ghin (Singapore) and, most recently, Sake (Double Bay).

Wayne crafts his menus from the provisions of nature – the locational and seasonal fruits of labour – drawing on his travels and experiences to capture the essence of flavour in the Adelaide Hills and South Australia.

"I believe with every season passing our team and our dishes continually grow to highlight the best of what is about in the Adelaide Hills. "



Wayne Brown

- Executive Chef

sommelier

PATRICK WHITE

Patrick is an Adelaide native who, after many years working as a Sommelier in some of Sydney’s finest dining establishments, returns to his home town to share his experience and further refine his craft.

He was one of the first Australian Sommeliers to attain the Advanced Certificate offered by the Court of Master Sommeliers: is an alumni of the Len Evans Tutorial; winner of the 2011 Gourmet Traveller Wine Magazine new Wine Writer Award; is on the National Wine Show Judging circuit, having judged at numerous Capital City and Regional Wine Shows.

Patrick brings a tremendous depth and breadth of experience to the role here at Hardy’s Verandah Restaurant, working together with Head Chef Wayne Brown to create a peerless dining experience.

“I take my inspiration from our beautifully located perch overlooking the Piccadilly Valley to craft a wine list that celebrates the best our region and state has to offer. These are proudly placed alongside a comprehensive selection of the finest producers in Australia and from the World’s greatest wine regions to provide a list that will surprise and delight.”



Patrick White

- HVR Sommelier

assistant restaurant manager

LUCA ABBATIELLO

Luca Abbatiello joins us as Assistant Restaurant Manager originally from a small village near Napoli in the south of Italy. Starting his career in luxury hotel rated "Hotel Martone" and Michelin star "La Scalinatella". He soon had the opportunity to work for two years with renown maitre’d Jean Claude Breton At Gordon Ramsay Restaurant Royal Hospital Rd (3 Michelin star) in London. Following this Luca worked at "Alyn Williams at the Westbury Hotel" 1 Michelin Star dining room prior to relocating to Adelaide as Assistant Manager at Auge Ristorante and George's on Waymouth.


Luca Abbatiello

- Assistant Restaurant Manager

assistant sommelier

TOM ALDRIDGE

Tom was born and raised in the picturesque slopes of the Adelaide Hills area and is passionate about hospitality and his homeland. He has previously worked in numerous fine dining venues within Adelaide and the surrounding wine regions. One of his proudest achievements was leading a cocktail and spirits program at Apothecary 1878, where he was a part of the team that won Gourmet Traveller’s Best Wine List for South Australia in 2012.


“I wholeheartedly believe that the key to a perfect dining experience is the synergy from kitchen to table, from bottle to glass; host to diner. A strong understanding and knowledge of wines, spirits and cocktails presented in a welcoming and accessible manner will ensure our guests immediately feel at home at our spectacular venue.”


Tom Aldridge

- Assistant Sommelier