Our Team

Albert St has exorcised the ghosts of bank clerks past for a smart fitout.

Our team are our biggest asset, and the key to our ongoing success.

We are always happy to hear from passionate hospitality professionals who share our love of food, drink and service.

Current positions:

  • Part Time Front of House staff
  • Part time bar staff

  • To enquire about joining the team at Albert Street Food & Wine, please forward an email detailing your qualifications and experience, together with your CV to

    Head Chef – Dayan Hartill-Law

    Dayan’s path to becoming a chef started at the tender age of 14, cooking in the Blue Mountains of New South Wales. It was hard work, but it lit a spark of passion that has developed ever since. Up to this point, Dayan’s only exposure to the wide world of food was through the ever present and inspirational Jamie Oliver, but very quickly became aware of so many other influential personalities including Peter Gilmore, Neil Perry, Heston Blumenthal and more.

    With the culinary world suddenly growing for Dayan, so came the need to travel, discover and learn. This pursuit of, as Dayan puts it “culinary greatness” has seen him work in the kitchens of such greats as Peter Gilmore at Quay and Heston Blumenthal at Dinner in London which was a particular high in a career spanning over a decade. Dayan also spent a brief tenure at the River Café, coinciding with the anniversary of the passing and celebration of the life of Rose Gray.

    With a career rich in diversity, Dayan has found himself in recent years getting back to cooking food that is less complicated, putting the emphasis on the quality ingredients. In Dayan’s own words, “if I were cooking for me, what would I eat?” With a passion to cook food with integrity and to source produce with a focus on ethics and sustainability. Another highlight for Dayan was to pick produce and hunt game at Babbington House, a culinary epicentre in rural England. Dayan embraces the culture of Albert Street Food & Wine and has delighted in creating a menu that strives to source the vast majority of ingredients from Victoria. Dayan and his brigade look forward delighting you and many more at Albert Street Food & Wine.

    General Manager – Oliver Gibson

    Oliver began a career that would lead him to Albert Street Food & Wine back in the late nineties, when he became one of Virgin Atlantic’s youngest Flight Attendants. Over the course of almost nine years of flying, Oliver developed a level of service that meant moving into hospitality was a very easy decision to make.

    Born and bred in the stunning county of Cornwall, Oliver returned to his roots and was fortunate to join the management team at Jamie Oliver’s Fifteen Cornwall, set on one of the county’s most spectacular surf beaches. Working at Fifteen brought with it an education in food and wine, along with the pride of working for a charity that helped develop some of Cornwall’s most disadvantaged young adults become the chefs of tomorrow. Local sourcing and impeccable ethics were two points that never wavered and was something that Oliver carried with him when he moved on in 2011.

    In 2012 Oliver came to Melbourne to join the Rockpool Group, spending time at Neil Perry’s Spice Temple Melbourne and Rosetta. Working within such a prestigious and influential group was another great period of learning for Oliver, where the level of hospitality in Melbourne rivals any other city in the world.

    Coming to Albert Street Food & Wine, Oliver has made his intentions clear in ensuring the venue remains at the top when it comes to dining north of the CBD. In his own words, his team are to “keep it simple and do it right,” going on to say, “dining is more than simply filling up with food and drink. I believe it is paramount that every venue creates an experience and what we want to create here is a destination where you will feel welcome, be impressed by the food, drink and service and will simply not want to leave!”

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