Both chefs by trade, Terry and Michelle have spent over two decades refining their craft across some of Sydney’s most celebrated culinary institutions, including Tetsuya’s, Quay, Sepia, Victor Churchill, and Bourke Street Bakery. These formative kitchens instilled a lasting culinary philosophy: an instinct for working closely with the seasons, an uncompromising approach to sourcing provenance-driven produce, and an appreciation for approachable, thoughtful menus that elevate foundational technique. Their devotion to their craft naturally evolved beyond the kitchen pass, inspiring Old Salt Distillery as a collaborative space where culinary craft and beverage production seamlessly converge.

Today, the distillery produces an acclaimed portfolio of award-winning spirits, limited seasonal fruit liqueurs, distinctive craft beers, and real-fruit hard seltzers, alongside artisanal non-alcoholic sodas infused with Australian-grown fruits and native botanicals.

Above all, the distillery serves as their creative canvas—an environment where years of fine-dining rigor and palate development shape the distillation process. Here, technique and curiosity guide their journey through uncharted waters, bringing kitchen mastery into every bottle and glass.