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 medial 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.

Peter Rollinson

23 year old Head chef Peter Rollinson creates exciting, highly produce driven, seasonally inspired menus. His passion and commitment to sourcing only the best quality produce, can be seen daily by him wandering the local markets of Footscray and St Albans, before driving through the hills of Bachus Marsh to pick up freshly picked strawberries and lettuces.

"I try and create dishes that allow the quality and freshness of ingredients used, to express themselves, creating a balance of flavours and textures which compliment each other"

Beginning his apprenticeship in Melbourne's Hotel Sofitel in 2001, and training within the Sofitel's Culinary Academy, Peter quickly developed a passion for fine dinning. An attraction he couldn't resist, he left the Sofitel and was employed at Circa, The Prince, where he trained under both Michael Lambie and Andrew McConnell. On completion of his apprenticeship he was thrown into the deep end at just 21, picking up a head chef position in a Modern Italian bistro in Melbourne's NE. Having cooked at Sault since March 2006, Peter looks forward to cooking for you soon.

Read more about Peter on his BLOG

Phil Duggan

I was born in 1955, the year of Rock'n' Roll and only came into the hospitality industry 4 years ago as an apprentice chef at the newly established Restaurant Sault in Sailors Falls.

In a career background that mainly involved jobs in horticulture and 17 years in radio with the ABC. I had always been a keen home cook, so the combination of all three strands set up the foundations of becoming a full time chef.

I love the day to day diversity and challenges of the Sault kitchen, my friendly and happy colleagues and beautiful environment that is the Sault Estate. My strengths lay in pastry and baking, sick jokes and the ability to keep rocking on!