Both chefs by trade, having dedicated over two decades in their craft working at some of Sydney institutions (Tetsuya, Quay, Sepia, Victor Churchill, Bourke Street Bakery). These establishments have cemented fundamental qualities in them both. From following the seasons, sourcing quality produce; to curating simple approachable menu’s that highlight culinary techniques. Their love for what they do extends beyond cooking hence Old Salt Distillery is an environment to create both food and beverages.

Old Salt Distillery currently produces a range of award winning spirits, seasonal fruit liqueurs, craft beers, fruit based seltzers that follow the seasons and a range of non-alcoholic sodas using Australian grown fruits and flowers.

Their passion though, lays within the distillery- a new playground for them to discover, learn and create. A place to use their culinary skills in the distillation process. Follow their journey and discoveries through uncharted waters…