The Boathouse team


Colin Barker, Executive Chef

Our kitchen is in the very capable hands of award-winning chef Colin Barker, who has been with The Boathouse for over 12 years, first joining us 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 before spending 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 sustainable seafood and enjoys seeking out the more unusual species of fish, preparing them in unique combinations with seasonal ingredients.

Colin and his catch of a Spanish mackerel on Escape with ET

Colin and his catch of a Spanish mackerel on Escape with ET

In late 2017, Colin was invited by rugby league legend ET to join him on a trip to Wessel Islands, NT, and a mackerel fishing adventure for the TV series Seafood Escape with Andrew Ettinghausen on Network Ten. The series shows the action and adventure of how sustainable seafood is sourced from the seas and bays around Australia.


Tony Papas

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.

Tony 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.

The Boathouse also has 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.