Our Story
Bryan, Mitchell, Josh, Aidan are the team behind ‘Marco’s on Albert’ @ the WWCC. They have worked together on various projects over the past five years, from fine dining, trattoria, French bistro & ‘Gastro’ pub food.
The team would like to invite you to join them and enjoy their love for food as they bring to the table their passion in showcasing gastronomy from the four corners of the globe. The menu changes seasonally with weekly specials making it your own personal tour of the culinary world.
Bryan grew up in Singapore and was trained in Hospitality Management in Switzerland at the famous ‘Les Roches’. His 30 years in the hospitality business have enabled him to work in some very well-known kitchens and businesses throughout the UK, Fiji, Switzerland and Australia.
Most recently, Bryan and his team were behind the re-launch of the kitchen at the Balldale hotel in the Southern Riverina, a wonderful success despite the challenges that we all faced in 2020.
Mitchell began his career working at the Corowa Chocolate and Whisky factory as an apprentice, then working for Bryan in Rutherglen before moving to Melbourne to further pursue his culinary journey. There he worked at the renowned Sofitel hotel on Collins Street alongside some of Europe’s best culinary imports. He held roles at ‘Bottega’ where his education in Italian food gained momentum allowing him to opportunity to gain work experience at the famous ‘Grossi’ restaurant under the tutelage of Guy himself.
We are fortunate now have his skills and passion on offer at ‘Marco’s on Albert’ where he will be supported closely by Josh Sorenson & Aidan Grace. Josh is a Riverina boy, who has shown his willingness and positive attitude is a true asset to our team. Now he has the opportunity to expand his knowledge and continue his personal development, a journey towards completing his final tertiary qualification.
Aidan is from Barellan in the central Riverina, growing up on an organic cereal farm he has a passion for the land and fresh produce.
In his final year as an apprentice he has excelled in the pastry section with enthusiasm and attention to detail.
