The team…

Joost Bakker

Joost Headshot

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

Paul Aron Headshot

Originally from country Victoria, Paul has been working in the hospitality industry for thirteen years. 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

Jason Chan Headshot

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 Stone Headshot

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.

We look forward to seeing what Matt has in store for the Greenhouse summer menu.