Our Culinary Team is led by John Felesina, who joined us in 2014 as Head Chef before becoming Executive Chef in 2019.
He has a wealth of experience, working as a chef in hotels, fine dining, banqueting, conferencing and conventions, and has also worked within food service seafood trading, product development and manufacturing.
Brisbane-born to Italian parents – his dad hails from a town near the Swiss border and his mum from Sicilian islands – John also spent time at a decorated hotel in Como, Northern Italy, following his chef’s apprenticeship. There’s a nod in our menus to his Italian heritage, with dishes such as Nonna’s cannoli proving among the perennial favourites.
Working with John is Culinary Administrator Sharyn Provost, Executive Sous Chef Mark Haygarth, and a core group of chefs including Peter Jacobson, Kathryn Tan, Rhian Stanton and Alan O’Brien, with the team expanding to as many as 70 chefs on a major raceday.