The Hardy's Verandah Restaurant Team
Jin began his culinary journey in Korea before starting a new life here in Australia. Over the past ten years Jin has worked at some of the best restaurants in the country as Sous Chef including The Bridge Room (3 Hats, Good Food Guide’s Best Restaurant 2016, #8 in Gourmet Travellers top 100), Magill Estate (2 Hats, #13 in Gourmet Travellers top 100), Momofuku Seibo (3 Hats, #3 in Gourmet Travellers top 100). He was also invited to work at Noma Australia’s Sydney pop-up.
Originally from Adelaide, Simone started her hospitality career at Hayman Island Resort before moving to Sydney where she focussed on developing her fine dining skills at the 3 hatted Rockpool on George Street. Simone soon became a senior headwaiter and went on to be a part of the opening team at Rockpool Bar and Grill in a similar position. After 6 years with the Rockpool Dining Group she moved on to Manage the Grounds of Alexandria. Wanting to focus on her passion for fine dining and wines, Simone moved on to 3 hat Quay Restaurant before returning to Adelaide as Restaurant Manager for Botanic Gardens Restaurant.
- Restaurant Manager
assistant manager & sommelier
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.
- Assistant Manager & Sommelier
Simone has an impressive career to date including master bartender and senior bartender roles at some of Sydney's and Italy's best cocktail bars. Prior to relocating to the Adelaide Hills Simone was at Blu Bar and Zeta Bar in Sydney. Simone's vision is to recreate unique and original cocktails following the seasons and taking inspiration from flavours with no barriers. Working with liquid nitrogen, dry ice, fire and smoke, he extracts the flavours that he wants to let customers experience astonishing visual and tasting journeys.
- Head Barman