The Boathouse team
Co-owner Tony Papas was born in Auckland, New Zealand. He trained as a chef in London and Paris, and also worked in Amsterdam and San Francisco before settling in Sydney as Head Chef for Mogens Bay Esbensen. He has been a major influence on the Sydney restaurant and café scene since he first set up the iconic Bayswater Brasserie in 1982 with business partner Robert Smallbone. As well as The Boathouse, Tony established the highly successful Brasserie Bread bakery with Michael Klausen, and the now international Allpress Espresso coffee business and cafés in partnership with Michael Allpress. In 1995, Tony received the SMH Award for Professional Excellence; and in 2006 was entered into the SMH Sydney Magazine Food Hall of Fame for excellence in Sydney food service.
Colin Barker, Executive Chef
Our kitchen is in the very capable of hands of award-winning chef Colin Barker, who first joined The Boathouse in 2007 as Senior Sous Chef. Early in his career, Colin worked with Liam Tomlin at Banc before winning the NSW Lexus Young Chef of the Year Award in 2005. He then worked alongside Warren Turnbull of Assiette, then spent time in the UK as Senior Chef de Partie under the guidance of Brett Grahame at The Ledbury, a one-Michelin Star restaurant in London’s Notting Hill. A keen fisherman, Colin has a passion for seafood and enjoys seeking out the more unusual species of fish, preparing them in unique combinations with seasonal ingredients.
Christophe Dubois, Restaurant Manager
Christophe has contributed towards The Boathouse’s reputation for friendly but professional service since 2005, previously as Assistant Manager and Head Sommelier and now as our Restaurant Manager. Prior to joining The Boathouse, his qualifications in Hospitality Management, Wine Study and Commercial Cookery helped him establish his credentials at a number of top Sydney restaurants, including Pier, Café Sydney and Rockpool, as well as Zuma in London.
Joe Turnaturi, Sommelier
When Joe joined us in early 2014, he brought with him a wealth of wine knowledge and experience gained at some of Sydney’s most awarded restaurants, from Bistro Mars in 1999 to Café Sydney and most recently six years at Flying Fish. Over the years, Joe has been refining his skills at matching fine wine with the finest food, especially seafood. Joe completed his Diploma of Wine with the WSET in 2012, and is currently studying for his Master of Wine at the IMW.
And there's a big team of people working from daylight until midnight, in the kitchen, on the floor, taking your calls, organising your special event, doing the dishes, shucking oysters...whatever it takes to give you the best dining experience possible.