From humble post war migrant beginnings in Melbourne to running two of the most successful restaurants in Australia, The Fink Group has been in the hospitality business for over seven decades. Third generation restaurateurs and hoteliers, the family run business now owns two of Sydney’s best-loved restaurants, Quay and Otto Ristorante and co-owns The Bridge Room in a joint venture with Ross and Sunny Lusted. The Finks are quiet achievers, committed to fostering talent in all areas of business operations. It is this commitment to their most valuable assets – the people who work for them - that has distinguished the establishments they have owned and managed. They have also demonstrated an uncanny ability to spot and partner with great talent: Peter Gilmore, Tony Bilson, Peter Kuruvita, Guillaume Brahimi, Mark Best and James Kidman have all worked with the Fink Group.
The Bridge Room Restaurant Manager and Head Sommelier, Matthieu Rabiet, is a beloved figure in the restaurant scene both overseas in such venues as Three Michelin-starred La Reserve de Beaulieu and locally in a myriad of venues including Black by Ezard, Booth Street Bistro, Elite Cruise Company and Steersons. Matthieu was part of the opening team for The Bridge Room and in 2014 took over the role as Head Sommelier. In September 2015 he was appointed Restaurant Manager of The Bridge Room.
Sunny Lusted has more than 20 years’ experience in the luxury hotel and resort business. Her corporate role with Hyatt International, based in Chicago, had her focus projects throughout the corporation including properties in Japan, Singapore, Taiwan, Thailand, Korea, Morocco, Dubai, Australia, Mexico, Argentina and Chile. Sunny joined Amanresorts, awarded the world’s No.1 Hotel Chain by Zagat, as General Manager of Amankila, Bali, in 2002. Sunny’s former roles include head of Amanresorts’ Sales Division, based in the company’s corporate office in Singapore, and General Manager of Aman resorts throughout Asia, Europe and the USA, most recently opening Amangiri, awarded ‘Best Retreat’ by Wallpaper Magazine and voted Best Resort in North America by Andrew Harpers Q Club and the Gallivanter’s Guide.
After an extensive career in award winning restaurants and hotels, including roles as Executive Chef of Rockpool, Park Hyatt Sydney’s harbourkitchen&bar, Singapore’s Mezza9 and most recently as head of Food & Beverage Development for Amanresorts, Ross has returned home to Australia to open his first restaurant - The Bridge Room. During his time with Amanresorts, Ross was responsible for Food and Beverage concepts and development for new Aman projects. He was involved in kitchen design, architectural specifications, selection of operating equipment, collateral design and table top selection, styling and presentations for each new resort. Ross was responsible for the concept and development of The Bridge Room, including the design of the restaurant’s custom made ceramics.
Ross Lusted was awarded CHEF OF THE YEAR by the Sydney Morning Herald GOOD FOOD GUIDE and HOTTEST CHEF IN AUSTRALIA by the Weekend Australian Magazine HOT 50 RESTAURANTS in Australia 2014.
Dishes as clever as this reward your courage.GUY GRIFFIN. THE (SYDNEY) MAGAZINE