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December 15, 2017 welcome [member login]
Allam & McGuinness
Jonathan Barthelmess
Barthelmess/Davidson
Martin Benn
Mark Best
Martin Boetz
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Glenn Bowman
Frank Camorra
Amy Chanta
Silvia Colloca
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Jonathan Barthelmess

Jonathan Barthelmess

Influenced greatly by his mentors Steve Manfredi and Janni Kyritsis, Jonathan Barthelmess' enthusiasm for Mediterranean food is understandable.

It was at Coast under Steve Manfredi that Jonathan was able to draw on his Greek heritage and firmly establish his true passion for Mediterranean flavours, receiving a coveted Chef's Hat from the Good Food Guide 2007.

Prior to his time at Coast, Jonathan had focused on expanding his culinary repertoire and cultivated his Asian cooking skills whilst working as Sous Chef at MuShu Sydney.

Landing his first head chef position at only 21, Jonathan's passion for food comes from a rich family heritage.

His Grandfather, a chef and original owner of Pruniers in Woollahra, was a great influence for young Jonathan. Just as his family, butchers by trade, ensured that he mastered the unique skill of butchery at a very young age which equipped Jonathan with the skills to produce and cure his own meat for his venture as head chef at the Manly Pavilion. 2011 saw the Manly Pavilion, under Jonathans guidance, receive the Sydney Morning Herald "Best New Restaurant" and its first chef's hat. In 2012 Jonathan joined forces with Longrain's Sam Christie to open The Apollo in Potts Point. It is here that Jonathan is getting in touch with his origins - cooking Greek food.