We have built The Butcher’s Block on the philosophy that “the heart of every home is the kitchen” From our friends and family, to our suppliers and guests, we welcome all to join us at our table. Our ethos and values are built with family as the foundation, with this we have created a culture of respect, passion, and excellence.
Our ethos and values are built with family as the foundation. With this, we have created a culture of respect, passion, and excellence.
Chris initially joined the Wahroonga team as their restaurant manager in 2016. As the group has grown, Chris has too, becoming the Group General Manager and overseeing the Operations of all three venues. Chris’ experience in the hospitality industry including O-Bar and Dining, Opera Kitchen, and Uccello, has allowed him to diversify his abilities and build the team that he is proud of today.
With his team consisting of all members he has trained, he places great trust and confidence in, Chris believes that the team will pilot The Butcher’s Block to the future he sees for the group. With his vision of managing additional venues that are as diverse as our current ones he has helped build, his goal is to continue establishing venues that carry premium coffee, an exciting wine list, and a menu that caters to breakfast, lunch, dinner, and events.
Starting his professional career at II Marchesino in his birthplace Milan, Mattia thrived on the rich culture of Italian food and beverage. Completely absorbed within this culture, Mattia’s interest in mixology started as a young kid holidaying with his parents who had encouraged him to further expand his knowledge of fine spirits and wines. Taking his knowledge, Mattia explored many hotels, restaurants, bars, and nightclubs before working with the likes of Gualtiero Marchesi who heavily influenced Italian cuisine and became a prominent figure in the 80s in the hospitality industry.
After frequently traveling between Italy and Australia, Mattia now calls Australia his home. Here, he has gained valuable experience with big power figures in Sydney’s hospitality industry such as The Four Seasons, and O Bar. This is where he met our GroupOperations Manager Chris Clarke, and then was introduced to The Butcher’s Block. Joining the group as our Assistant Manager at Barangaroo and many years on, Mattia says “At The Butcher’s Block, I really feel part of a family” as he now becomes our Operations Manager.
Born in Bari Puglia, Italy, Mario began working in the hospitality industry at the early age of 14 years, learning and gaining skills in the kitchen. He moved on to studying at culinary school for 5 years in Italy where he mastered the intricate fine skills of being a Chef. He took his knowledge and experience into restaurants, where his summer job was in Sardinia, quickly making his way to a promotion as Chef De Partie and then Head Chef a short 2 years later.
In 2011, Mario moved to Saint Tropez and worked for Cristina Saulini Restaurants as a Sous Chef, and swiftly received a promotion only 6 months later as Head Chef. His talent does not stop there. After travelling and working as a Sous Chef in the UK, Mario made the decision to move to Australia in 2016 where he scored a job for Rockpool Dining. His promotion as Head Chef only inspired him to achieve more. In March of 2023, we welcomed Mario into The Butchers Block Group as our very own Executive Chef. Since starting, Mario has been working on each dish and tweaking recipes while creating new ones for our lovely customers to try.
