David ‘Stix’ Allison
A stand-in role as a camp cook on a cattle station in Far North Queensland was David’s entry to the world of cooking. From here, a love of quality, consistency and creativity in food was born. Over the years he has spent time in the kitchens of Heston Blumenthal’s The Fat Duck, Andoni Luis Aduriz’s Mugaritz in Spain and Brett Grapham’s The Ledbury in London.
When David is on home soil, he is really on the soil. The STIX Farm on the banks of the Hawkesbury River was founded to use regenerative agricultural techniques to produce award-winning produce and educate consumers.
In addition to founding the many arms of STIX including STIX Café and STIX Catering and Events, David was the major force behind the Sydney eco-eatery Greenhouse by Joost, and, working alongside friend and colleague Neil Perry, supplied Qantas with their First and Business Class meals for many years.
David will soon open STIX Cafe Hunters Hill, adding to the original
location in Marrickville, where you can get a farm-to-table breakfast and lunch using seasonal organic produce from the Farm.
Brian Murray
In and out of the kitchen since he was a young child in his uncle’s
restaurant in Dublin, Brian Murray joined the Fink and Bennelong team in January 2016 as Chef de Partie before working his way up to Senior Sous Chef. In 2021, he was promoted to Co-Head Chef of Quay, working alongside fellow Co-Head Chef Tim Mifsud.
With an introduction by Executive Chef Peter Gilmore to the passionate
team at Tathra Place, Brian took a nine-month break from the kitchen to pursue his interest in regenerative agriculture and its beneficial impacts on the climate. Brian is passionate about the connection between producers, chefs, and consumers, with sustainability a key focus.
Brian brings a wealth of culinary, people, and operational experience to STIX Café, STIX Events and Catering, and FIX. Dining.