Chef and owner Michael Rantissi grew up in Tel Aviv, watching his mum cook and feasting on the multi-cultural offerings of his neighbourhood. He did his professional training in Israel at Tadmor College and then studied at the EPI Academy in Paris, then the CIA (Culinary Institute of America) in New York. In 2005 he arrived in Australia where he joined the fine dining restaurant kitchen at The Bathers' Pavilion as Sous Chef. After 3 years at Bathers' he moved to Pink Salt, Double Bay then to down to The Rocks and Circular Quay to work with the 100 Group.
Kristy Frawley also had her passion for food ignited in her family kitchen and dining in the restaurants of Sydney. Her skills in hospitality were gained at Le Meridien Piccadilly in London and then at The Regent, Sydney. Since 1999 she has been the office manager at the iconic Bathers' Pavilion and has assisted executive chef and owner Serge Dansereau in all facets of the business, including editing his many cookbooks.