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Meet Chef Rob

Rob Crichton is Grand Pacific Group’s Executive Chef. Born and raised in England, Robert Crichton turned his life-long passion for food and cooking into a career at 15 years old at twice-awarded Michelin Star restaurant, Le Manoir Aux Quat Saisons in Oxford. His training was then completed at Midsummer House Restaurant in Cambridge, also one of Britain’s most acclaimed, two Michelin Star restaurants.

After embarking on a seven-year adventure working as a chef for the McLaren Formula 1 team, Crichton moved to Australia to work at MC Garage in Surry Hills. In 2003, began working under celebrity chef Luke Mangan at Salt Restaurant.

In 2005 Robert was appointed Head Chef at The Tea Room QVB, later opening Sergeants Mess in late 2009. His capability of executing exceptional experiences sees him now hold his role of Executive Chef for the Group.

Meet Chef Mark

Mark Holmes is Grand Pacific Group’s General Manager. He started his culinary journey in Melbourne in an era where chefs and food notoriety were on the rise and the city was awash with talent from all over the world. As a young man, he truly relished in its energy.

Throughout his career, Holmes has been fortunate to work alongside David Reynar, good friend Luke Mangan as Head Chef at Salt Restaurant and eventually Merivale’s John Hemmes at Hotel CBD.

One sunny day at Maroubra Beach in 2003, Grand Pacific Group’s founder Manny Spinola encouraged Holmes to see his hospitality vision and be a part of his dreams. 17 years and 6 venues later, together they are as enthusiastic and inspired by the hospitality industry as ever. Yes Chef is an exciting new project for Grand Pacific Group, delivering a product that has the same commitment, energy and excellence that has brought the Group their success all these years.