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, Giddy Geisha, Piggyback, Market Bistro, Market Wine Store, Bocca Italian and Playa Mexican.
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. This is where his love for hospitality began and his 30 year career has led him to run award winning restaurants in Melbourne, Brisbane and Indonesia.
Luke's passion for the hospitality industry, his team and guests is evident from his vibrant personality. In 2006 Stringer received the Age Good Food Guide Service Excellence Award.
He now calls the Sunshine Coast home and is General Manager of Market Bistro, Market Wine Store, Spero, Bocca Italian and Playa Mexican.
George Hart
Head Chef
Originally from the UK, George began his culinary journey with two years of formal training in cookery and hospitality before starting his career at the renowned Rick Stein’s Seafood Restaurant in Cornwall. Over five years, he progressed to Chef de Partie, gaining invaluable experience under exceptional mentors who instilled in him a deep respect for quality ingredients and a disciplined, produce-driven approach to cooking.
In 2016, George moved to Australia with plans to travel — and never left. He spent time in Melbourne at Tonka before relocating to Adelaide, where he worked in several high-quality restaurants and secured his first Head Chef role at Orso Kensington.
After visiting the Sunshine Coast during his travels and falling in love with its produce and lifestyle, George made the move in 2023. Passionate about seasonality and provenance, he is committed to working closely with local growers and producers, showcasing the very best of the region on every plate at Market Bistro.
