Andrew was born a plump child, his love for food evident early on. As a young lad, his passion for food (and his waistline) were expanded by the cooking of his two Nans…marshmallow tarts, chocolate mousse, butter biscuits…he still uses his nan’s sponge recipe to this day.
Thanks to the tuition of his mother, Andrew turned into quite the handy home cook, yet finished school and followed the flock to university. After two largely unsuccessful attempts at tertiary studies, and the mounting pressure from his parents to do something with his life, Andrew packed his bags and decided to discover the world.
Upon his arrival in London, Andrew began a new life posing as a chef in the north London restaurants of The Pumphouse and Mosaica @ The Chocolate Factory, owned and operated by Johnny Mountain. Initially working grill and sauce, Andrew soon began to realize that burning himself on a regular basis was not all it was cracked up to so he began hassling pastry chef Stephen Fredericks to teach him his skills.
Since then Andrew hasn’t looked back, ruling pastry kitchens with an iron fist and irritating head chefs at Sydney restaurants Pink Salt, The Summit and Wildfire where he met and fell in love with Rockstar chef, Gregory Llewellyn.
Andrew regularly makes the effort to match his socks and his tea towels, he owns way too many pairs of sneakers (120+), he once spent $80 at Hungry Jacks at 4 in the morning, and is an ordinary singer but an extraordinary dancer.
In year 6 he was robbed of the softball best and fairest award, despite it being clear to all he should have won. In his spare time he enjoys eating hot dogs with mustard and often wonders why he never liked pickles on his cheeseburgers as a child. Andrew has a love for deep fryers and peanut butter, and he regularly talks about himself in the third person. Andrew is single and welcomes all advances.
NB While Gregory and Naomi are not hosting a dating website here at Hartsyard, they’re an old married couple and are more than happy to help their co-workers on their path to romantic bliss. Ladies, if you’re interested in either of our eligible young chefs, please feel free to leave your details with Naomi at the host stand.
Front of House Manager
Cassie Yates was born and raised in the Hunter Valley where she did not learn a single thing about wine. Nope, that came much later when she moved to the big smoke fresh out of school and straight into the world of Hospitality. Starting out as a Room Service waiter at the Casino where it was quickly learned that some things are best not seen. (Oh if she could tell!)
Cassie has worked her way across Sydney’s restaurants and pubs where her enthusiasm for good food and wine has once again been captured by Greg and Naomi’s dream. At Hartsyard Cassie will reside, serving reds that will make you feel warm and fuzzy, whites that will make your taste buds sparkle, cocktails for that extra bit of fun and lets try and compliment that all with some amazing food. (Or is it supposed to be the other way around?)
Sung Yeol, Son
Sung remembers holding spoons as his first food memory in his native town of Seoul, Korea. At 18 he left his noodles and his family and moved to Australia to cook, which was an odd choice because his favourite subject at school was always maths.
He, Andrew and Gregory all met kicking around the kitchens of Wildfire where Sung was chef de partie. Sung counts hip-hop music, watching Arsenal play soccer and eating instant noodles with MSG as things that make him happy.
He taught himself how to swim via youtube and doesn’t collect things. He wants to go to the full moon party in Thailand and is looking for a lovely young woman to go with him.