Joost Bakker

Born into a dynasty of Dutch flower growers, Joost is a discipline-crossing creative who constantly draws on his ‘horti-culture’ to make artful commentary on the world’s wasteful ways. Working exclusively with the discard of human activity he has fashioned such extraordinary forms that the word ‘rubbish’ has risen from the scrap heap.

Joost took the opportunity to create a temporary installation in Melbourne’s Federation Square in the summer of 08’-09’. The Greenhouse was a huge success and the search began for the perfect place to give it a permanent home.

Paul Aron

 

Originally from country Victoria, Paul has been working in the hospitality industry since he could walk. Formally trained in Melbourne at The Grand Hyatt, he also worked at iconic Melbourne laneway restaurant Becco before heading to the U.K. to work in London cocktail venues including The Atlantic Bar & Grill and Chѐ, where he was the U.K. winner of the Bacardi Challenge cocktail competition in 2001.

Back in Melbourne Paul was instrumental in the formative years of Der Raum in Richmond, where he was head bartender and Australian bartender of the year nominee 3 years running and a finalist in 2003.

In 2006, Paul moved to Perth and managed Eminem Modern Turkish Cuisine, one of Perth’s leading restaurants and has more recently been working for a W.A. based wine distribution company selling  Australian and international wines.

Jason Chan

A  fifth-generation restaurant owner, Jason runs the award-winning Batch Espresso cafe on Carlisle Street, Balaclava and is co-owner of Seamstress in Lonsdale St, Melbourne.

In 2005 he was named the Age Barista of the Year and was part of the winning team at the 42 Below Vodka World Cocktail Championships. He has worked in bars for almost twelve years, including Pop in Dunedin and Der Raum in Richmond.

Jason grew up in Dunedin, New Zealand, and is of Cantonese descent. Seamstress was named “Best New Bar” and awarded “Best Beverage Selection” at the 2008 Australian Bar Awards.

Matt Stone

Matt started cooking in Margaret River in 2002 and began an apprenticeship at Leewin Estate in 2003.

After moving to Perth an working in all sections of the kitchen at Star Anise he was appointed Sous Chef at the age of 20.

His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking.

In 2009 Matt assisted in the development of Pata Negra before joining the Greenhouse as Head Chef of a young and dynamic team of enthusiasts.

Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent and the 2011 Good Food Guides Best Young Chef. But he’s just getting started….

Courtney Gibb

 

Originally from Denmark in Western Australia’s great southern region, Courtney came to Perth and began an apprenticeship under the guidance of Russell Blaikie at Must.

After qualifying as a chef, Courtney went on to Star Anise where his love of pastry and Thai influenced food grew.

Courtney has been sous chef at the Greenhouse from the beginning in 2009. He has fine tuned the process to create our rustic Greenhouse sourdough, pizza dough’s, cakes and we can’t forget his fresh doughnuts which fill the cafe with the smell of warm cinnamon and sugar each day.