Thomas Johns

Pello owner/chef, Thomas Johns, has come a long way from his first cooking experience - baking with his mother at the tender age of six. Recently awarded two chef’s hats for the second year running in the Sydney Morning Herald Good Food Guide, Johns has gone from strength to strength on Sydney’s food scene. Since moving here from London in 1993, he worked with the likes of Matthew Moran at Aria before moving on to Pello. Departing from the Italian theme of Stanley Street, Johns delights the punters with his exquisite modern European cuisine, whereas at home he prefers a simpler style of cooking: fresh fish or roast meat with vegetables.