TONY KELLY
A chef by trade, Tony started his career at the five-star Hyatt Regency Coolum Resort & Spa, spending five years training across its nine kitchens. He then travelled to the US to take on the role of Chef de Cuisine with Disney aboard luxury cruise liner The Wonder.
Tony later worked alongside celebrity chef Peter Kuruvita at the world-renowned Hayman Island Resort on Queensland’s Great Barrier Reef, where he developed a passion for Italian food.
In 2003, Tony opened The Wine Bar in Maroochydore, a 100-seat fine dining venue that received five Sunshine Coast Restaurant of the Year awards, along with several Wine List of the Year awards.
After selling The Wine Bar eight years later, Tony moved to Brisbane as Executive Chef of Stokehouse Q. Under his guidance, the restaurant was awarded two hats in the prestigious Good Food Guide, becoming one of only four Queensland restaurants to achieve the accolade.
Tony later reunited with Peter Kuruvita to assist with the launch of the refurbished Sheraton Noosa Resort & Spa and Noosa Beach House Peter Kuruvita.
Over the years, Tony has developed a burger franchise and boutique doughnut franchise, opened six successful Asian street food venues across Australia, and launched a collection of espresso bars, pubs and whisky bars.
