Jodi Flockhart

Jodi's Story.

My formal training in restaurants began when I was 16 years old and continued on into my mid twenties; mostly it was to support my dreams of being an actor. I worked as both a waitress and floor manager in a variety of restaurants in Melbourne and saw wondrous dishes being constructed; my eyes were opened to the high pressures of the kitchen, the heat the intense food smells and the importance of a great repore between the guest and the waiter.

I am really lucky to work with my husband and a great team of highly trained and passionate people. It is definitely as a team we are able to make a day really special for people who dine or have a wedding at Sault as each person plays such an integral role in making it perfect.

It is really enriching to be working with such wonderful regional produce and great local wines. It has inspired me to create our own garden beds at Sault with the help of Damien and our kitchen team we are now using our own Sault grown herbs and vegetables in our seasonal menus.

I believe my journey in life leading up to Sault was training to be able to do what I do know. There is such a vast array of areas I work in, from creating a comfortable dining experience for our guests, planning weddings, advertising, to getting my hands dirty in the soil and planting something that will end up on the table to the delight of a guests.

If I have learned anything from my adventures at Sault that we are all capable of great things and we should never look on the menial jobs we do in life as boring as they can lead to the most surprising outcomes.

See you soon

Jodi.

Damien Aylward

Damien... a man of great achievement. But he's very shy and ever so humble. Soon he'll tell us more about himslf.

Rohan Aikins

Rohan comes to us with a vast array of experience and a love of regional produce. He hails from Adelaide and it was here that he first discovered how wonderful it is to have such rich produce at his fingertips.

His inspiration in the kitchen translates into beautiful rustic terrines, slow braised meats and mouth watering desserts.

As soon as he arrived at Sault he set about mushroom picking and on a cold winters day he could be seen down by Sault's lake bravely casting a line in to catch some of our trout (many a day they taunted him as the wind whistled around him)

We are thrilled by the results in The Age Good Food Guide and as a team recognise the splendid job done by Pete and the wait staff and we venture forward with a new head chef and a tremendous team into the new year bursting with wonderful new dishes and inspiration.

Brayden Fowler

Braydon's journey with food has been supported by his work in some fine eateries throughout Melbourne.

He has previously worked with Frank Verchave at Zargait also at Upper and Lower House with our current chef Rohan Aikins and Steve Shing as well as well know head chefs such as Jacques Reymond and Michael Lambie.

With such a myriad of inspiring chefs to learn from he arrived at Sault with a great love of food and mastery of creating beautifully presented dishes.

He is in his final stages of his apprentices; most of his early training was at William Angliss.

His style is predominantly French with a hint of Italian and as he continues to grow and learn from his team at Sault he is discovering a greater love of working with meat and local produce.

Cindy Crozier - Sault's Head Chef Extroadinaire

Cooking was inevitable, gaining further knowledge of food and the science is my passion.

Having grown up on a farm in Newham, Victoria family life revolved around food, an orchid, huge vegetable patch and meat where all part of our daily life and we all had our role to play.

I completed my baker / pastry chef apprenticeship in the late 90's but my thirst to better understand food was so great I quickly gained employment as an apprentice chef.

After completed my second apprenticeship I pursued the dream of working overseas and landed a job at Midsummer House, a 2 Michelin star restaurant in Cambridge, England. This was certainly an influential turning point in my career. It was here under Daniel Clifford I learnt to truly taste, understand raw ingredients, along with the basic science of food. These skills gave me the confidence and ability to achieve the best from your product.

In 2009 I returned to Australia and took a residence at Aria in Sydney, being encouraged to express my ideas during this time, allowed me to return home ready for the next chapter.

I am excited to be back to my roots and looking forward to my partnership with the Sault team. The amazing regional produce available locally offers much inspiration and something I am keen to take advantage of.

Katy Robinson-Donald

Upon graduating from RMIT University with a degree in Business Management in 2001, Katy has pursued her passion for food and wine through a career in hospitality management.

After work in Melbourne, Katy moved to Daylesford in 2004 and has since enjoyed work at several Daylesford institutions, including managing The Food Gallery and Mercato@Daylesford, before joining the Sault team in 2007.

Katy says, "Being at Sault is great – it's a beautiful place to work and allows me to demonstrate my love for Daylesford and Macedon produce (especially wine!). In my event coordinator role, it's a privilege to be involved with someone's wedding or special occasion and I'm proud to be part of a talented team that is absolutely dedicated to making sure each guest has a wonderful time".