ABOUT US
Peter Marchant
Peter Marchant is a seasoned professional in the world of hospitality, wine, and events. With a career spanning over 30 years, Peter embarked on his journey by working alongside his mother, a skilled caterer, where he started by carrying plates at intimate gatherings. This early exposure ignited a passion for the intricacies of the culinary world.
His dedication and enthusiasm for wine led Peter to achieve the prestigious title of Certified Sommelier, a testament to his expertise in the art and science of wine. Fueled by a relentless pursuit of knowledge, he was selected as a scholar for the renowned Len Evans Tutorial in 2014, further honing his skills and expanding his understanding of the world of wine.
In the course of his dynamic career, Peter has worn many hats, from being a successful restaurant owner to a sought-after hospitality consultant. His wealth of experience extends to the boardroom, where he previously served on the board of Sommeliers Australia, and the Royal QLD wine show, contributing to the growth and development of the industry.
As a respected wine judge, Peter brings a discerning palate and a wealth of experience to various competitions. His involvement in major wine events such as Pinotpalooza and Game of Rhones has taken him across Australia, New Zealand, and Asia, leaving an indelible mark on the global wine scene.
Beyond his expertise in the world of wine, Peter is a charismatic presenter and master of ceremonies, captivating audiences with his knowledge and passion. His multifaceted career reflects a commitment to excellence and a love for creating memorable experiences in the realm of hospitality.
Peter's journey from carrying plates for his mother at events to becoming a prominent figure in the world of wine and hospitality is a testament to his unwavering dedication and profound impact on the industry.
tONY kELLY
Born and raised on the Sunshine Coast, Tony remains deeply grateful for the unwavering support of the Sunshine Coast community throughout his culinary career. Tony's evolution from a young apprentice at the Hyatt Coolum in the 90s to the accomplished entrepreneur he is today is a testament to his unwavering commitment to success. His ventures consistently deliver exceptional dining experiences with creative and innovative concepts, unique venues, and talented teams.
Three pivotal moments define Tony Kelly's career. Firstly, The Wine Bar Restaurant, his maiden foray into ownership, opened in 2003, garnering numerous accolades for its luxe fit-out, private dining room, degustation experiences, and extensive wine selection. This establishment served as Tony's declaration as a produce-driven, meticulous chef with a talent for commanding both his audience and his team.
Tony's next chapter saw him excel at Stokehouse Q, where he attained two hats in the Good Food Guide. Working for the influential Van Haandel Group honed his culinary prowess and reinforced his dedication to pleasing guests.
In 2017, Tony's path connected with Dirk Long, owner of The Wharf, Mooloolaba, leading to the creation of Rice Boi, a bustling Asian street food hotspot that ignited the Sunshine Coast dining scene. This unique venture marked the inception of Tony's enduring success.
Today, Tony Kelly oversees and contributes to his diverse portfolio of brands while actively participating in industry discussions, mentoring emerging entrepreneurs, and engaging with students interested in hospitality careers. Tony is always interested in future opportunities for the group and enjoys the creative process of putting together new concepts for the Sunshine Coast community.