MEET THE TEAM
Tony Kelly
Owner / Director
Tony lives and breathes the hospitality industry. A chef by trade, Tony was the Executive Chef who opened the iconic Stokehouse Restaurant in Brisbane which went on to achieve 2 chefs hats under his leadership.
Tony has a foraged a pathway for the restaurant industry on the Sunshine Coast, masterminding & developing brands which are now cemented into the Coast food scene.
Tony has created a plethora of powerful successful brands including The Wine Bar, Riceboi, Spero, Saltwater, Giddy Geisha & now Market Bistro & Market Wine Store.
Justin Fitzpatrick
Head Chef
Born into the Filipino community, Justin’s culinary journey began with the vibrant and diverse gatherings of his community, where the love for food was instilled in him from a young age.
Starting as a kitchen hand in various restaurants, Justin’s culinary career took a pivotal turn when he seized the opportunity to step onto the line when someone fell ill. From that moment, there was no turning back, and cooking became an integral part of his life.
For Justin, the joy of being a chef lies in the collaborative effort of a team creating exceptional dishes daily. Justin’s culinary philosophy revolves around showcasing the main components of a dish through bold colours and simplicity, drawing inspiration from past chefs and quality produce.
Local produce holds a special place for Justin, with Market Bistro benefiting from the plethora of exceptional local producers on the Sunshine Coast. His favourite local suppliers include Walker Seafoods, Mountaintop Mushrooms, and Fraser Isle Spanner Crab, reflecting his commitment to quality ingredients. As for favourite ingredients, Justin is a seafood lover, particularly octopus, due to its unique flavour and texture.
Justin’s love for the Sunshine Coast region is evident, as he appreciates the salt air, fresh produce, and the relaxed attitude of the people. He envisions the Sunshine Coast becoming a significant player on the food scene with its talented chefs and excellent local suppliers.
To aspiring chefs, Justin offers valuable advice: soak up knowledge as an apprentice, ask questions, observe, and learn from everyone in the kitchen. He emphasises the importance of speed and efficiency for survival in the fast-paced culinary world.
Justin remains dedicated to elevating the dining experience at Market Bistro through creativity, quality, his team and a deep appreciation for the hospitality industry.
Luke Stringer
Co-owner/ Restaurant Manager
Luke began his career in Noosa Heads working for Luc Turschwell and assisted in the opening of Café L’Univers and La Sabbia.
He then migrated to Melbourne and began working with Teage Ezard at Guernica before going on to open Ezard and taking it to 3 hat status, thus solidifying it as one of the iconic restaurants on the Melbourne dining landscape.
His time at Ezard introduced him to Frank Wilden, and along with Joseph Vargetto the trio opened Oyster Little Bourke a quintessential Bistro in March 2006. The restaurant gained a hat in the Good Food Guide and Stringer received The Service Excellence Award.
After 11 years in Melbourne, Luke returned to Brisbane and opened his own venture, Hamptons Home Living, a much-loved café and homewares store in leafy Paddington.
Never one to sit still for long Luke joined the Team at Ole Spanish Restaurant in Southbank as General Manager and opened The Sangria Bar, Che Asado, Ole Fuego, Mucho Mexicano and Downtown Istanbul over a 5-year tenure.
Following his time in Brisbane, Luke accepted a role in Indonesia with stints as GM with The Good Food Brotherhood – Watercress, Milk & Madu and Ulekan before taking over as GM for The Brett Hospitality Group running Mason, Fishbone Local and The Back Room.
He now calls the Sunshine Coast home and was managing Spero at The Wharf before joining the team at Market Bistro and Wine Store.
OPENING HOURS
Market Bistro – 7 days from 11:30am until late
Market Wine Store – 7 days from 11am until 8pm
8 Market Lane, Maroochydore QLD 4558
