Team

Stuart Brookshaw

Stuart has a long and extensive history, working within the food and wine industry in both Australia and Internationally for 25 years. His early years are a trip through Melbourne restaurant history as part of the early teams at Stokehouse, Carmines and Scusa Mi. Formally trained as a Sommelier in London, Stuart worked as senior Sommelier within the famous UK Conran Group, running the wine lists of Mezzo, Soho and Bluebird, Kings Rd Chelsea. Arriving back to Australia in 1998, Stuart spent 5 years in Sydney creating and launching some of Australia’s top restaurants. As General Manager, he teamed up with Maurice Terzini creating Otto Ristorante Italiano and Nove Pizzeria. Later came Icebergs Dining Room and bar and Salt at the Kirkton with Luke Mangan. Being awarded many service and wine list awards, he was also a wine journalist for the Sydney Morning Herald’s wine section. Other career highlights include, wine list development and marketing at Bill Grangers, Bills, Monsalvat and the Boutique Hotel Group.

Stuart made a move into wine marketing full time on his return to Melbourne in 2002. Brand managing for the Rathbone group, with such brands as Yering Station, Mount Langi Ghiran, Parker Estate, Yarra bank and Champagne Devaux and lately for Western Australian premium winery Plantagenet.

Under Stuart’s passionate and skilled watch, Albert St Food & Wine will have a serious yet approachable attitude towards wine. With a complementary, extensive list of over two hundred wines, celebrating the eight wine regions in Victoria as well as a selection of international styles, the wine experience at Albert St Food & Wine will be memorable.

Ruth Giffney

Ruth was born and bred into the unique environment that was early Melbourne fine dining. Growing up in a restaurant environment alongside mentors like Sigmund Jorgensen of Clichy fame. Ruth went on to create a well respected niche on her own.

Ruth has managed restaurants for famous seafood entrepreneur Tim Connell. She worked at Last Aussie Fish Caf, Melbourne and was part of the opening team for the Gold Coast Fish Caf. In 1993 she also set up and managed his Queenscliff venture, 38 South before heading to Europe.

In London Ruth worked at Michelin Star Chef Bruno Loubet’s, L’Odeon Restaurant, where she was head waiter and staff trainer. Ruth went on to join the Conran Group as part of the opening team at the 300 seat Bluebird Restaurant, Kings Rd Chelsea. Here she was manager and staff trainer for over 100 staff where she went on to be nominated for the prestigious European, Harpers & Queen Premier Cru awards for excellence in 1998. Thereafter she was always personally requested by high profile guests including, Dustan Hoffman, Prince of Bahrain, Arnold Schwarzenegger and Princess Margret.

Ruth returned to Australia to open another restaurant for Tim Connell. Ruth was Restaurant Manager for over 5 years at the 250 seat Coast Restaurant in Sydney. Here with Tim they created one of the most successful bistros in Sydney. Including being the main corporate venue for Telstra during the Olympic Games, which Ruth planned and managed personally.

Ruth returned to Melbourne in 2002 to take over as General Manager of Montsalvat. After spending 3 years working in this historic venue, Ruth then spent 6 years at the famous Longrain Restaurant, working with acclaimed Chef Martin Boetz and owner Sam Christie.

Philippa Sibley

She has been described as ‘legendary’ and a ‘pastry maestro’. Fittingly, Philippa Sibley has earned a reputation as one of the country’s finest dessert and pastry chefs.

Although Philippa’s passion for pastry emerged early on, it was during a stint in England and France that her fate was sealed. Having secured positions at the renowned Le Gavroche, Est, Quaglino’s and Harvey’s in London, Philippa was then appointed Chef de Partie at France’s three-starred La Cote Saint Jacques restaurant.

After arriving back on Australian soil in 1996, it wasn’t long before Philippa had opened the acclaimed est est est restaurant in Melbourne. Luxe followed in 1998, before Philippa moved to Ondine in 2001.

All three restaurants collected three hats in The Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award. It was for her work at Ondine that earnt Philippa The Age Good Food Guide Chef of the Year Award 2004.

Philippa is returning to her love of both savory and sweet as Executive Chef at Albert St Food & Wine. The wine bar, restaurant and produce store in Brunswick offers the best of Mediterranean eating and it’s here that Philippa will focus on seasonal, sustainable ingredients from local producers.