Mark Williamson, head chef of Bistro Moncur, has 19 years of hospitality experience under his belt. He grew up in New Zealand and traveled to the UK after gaining his qualifications where he worked at several venues before moving to Australia in 2006. In May of 2016, he started his career at Bistro Moncur wherein after only 4 months, he took over as Head Chef. His role in the venue is ensuring the balance between the 28-year old traditional iconic dining venue that regulars and locals know and love, and introducing new food offering relevant to current customers’ taste.

SIMON TEBBS: Restaurant Manager

The man running the front of house at Bistro Moncur has over 20 years of hospitality experience – from being an owner and operator of successful restaurants and bars in the UK, to consulting for a variety of venues, to being part of big hospitality groups in Australia. Simon Tebbs joined the Bistro Moncur team in early April 2016 and took management in February 2019. He and his team endeavor to deliver consistently impeccable service where locals feel at home. They know their regulars’ names, their favourite dishes and their preferred wine on the menu. He instills the traditional Bistro Moncur values while building new and interesting ideas with his team.