CHEF & OWNER
Baker, trained as an artist, started to take cooking seriously at the age of 27. After an 18 month stint working for Jacob Brown in Wellington he moved to Barcelona to learn everything he could about high end cooking. He spent 4 years in Spain specializing in pastry working in some of the world’s best restaurants such as Alkimia, and El Celler de Can Roca.
FRONT OF HOUSE & OWNER
Hospitality was always Mason's passion, a realisation that came at the end of studying Industrial Design & Architecture. He got the opportunity to take over the bar in a small experimental cocktail lounge which formed the basis of his training. After settling in Melbourne he established himself at Cookie, The Toff in Town & Joe Taylor before opening Henry Sugar.
An ethos of simplicity and interesting combinations drives the list, nothing gimmicky or garish, as well as the aim to support small producers wherever possible.