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Tony's stellar and well deserved rise can be attributed to hard work and determination with an abundant serving of sheer culinary talent.
In just over ten years, Tony Kelly's career has progressed from apprentice chef to Executive Chef and part owner of the Sunshine Coast's 2006 Restaurant of the Year, The Wine Bar Restaurant. This stellar and well deserved rise can be attributed to hard work and determination with an abundant serving of sheer culinary talent.
Having completed his chef's apprenticeship at the Hyatt Regency Coolum, Tony's professional resume is infused with his work at a host of outstanding restaurants. Achieving many accolades and awards during the course of his career, Tony admits to preferring 'humble food', prepared with care using quality produce and served with little fuss.
Tony's love affair with food was nurtured from a young age by his grandmother, a simply amazing cook according to the man who now modestly and reluctantly has earned the title of one of the Sunshine Coast's celebrity chef. But the heady days of cooking food for the rich and famous in the United States, Caribbean, Bahamas and Australia's multi award winning Hayman Island simply stimulated Tony's appetite for greater food adventures.
With career carved by a number of key mentors and guided by a great sense of good taste, Tony is now living his dream at The Wine Bar Restaurant located at the gateway to Maroochydore's revitalised CBD precinct.
The Wine Bar opened to much acclaim in December 2004 and has gone from strength in the two and a half years following. Picking up a multitude of awards along the way, such as Restaurant & Catering "Best Modern Australian" Restaurant, "Best Fine Dinning" Restaurant, "Best Wine List" & over all "Restaurant of the Year"... Read more.