Flying Fish Staff

The service at Flying Fish is warm, friendly and professional. Click here to find out about job opportunities.

Stephen Seckold - Head Chef

From the age of 14 during work experience in a commercial kitchen, Stephen was amazed at the endless amount of energy and creativity that flowed and watching chefs create menus and experiment with flavours inspired him to pursue a career as a chef.

In 1997 Stephen enrolled in the commercial cookery course at Coffs Harbour TAFE while working at the Bluewater Brasserie, Nambucca Heads.

When he turned 18, Stephen’s passion for the culinary world was further cemented when he and a friend blew two weeks wages dining at Tetsuya’s; the lunch changed the way he viewed food and his chosen profession.

Upon completion of his apprenticeship, Stephen was offered a role as a commis chef at Jonahs, Whale Beach, where he worked under the guidance of chef Richard Millar (Point, Melbourne) and later moved to Novotel Pacific Bay Resort as senior chef de partie.

In January 2005 Peter Kuruvita offered Stephen the role of head pastry chef/senior sous chef at Flying Fish Sydney where he was responsible for overseeing and running all kitchen departments.

With a desire to expand his culinary knowledge and broaden his experience, Stephen moved to the UK to work in Knightsbridge’s Michelin starred La Noisette by Gordon Ramsay. During his time at La Noisette, Stephen held the position of chef de partie and describes his time there as a defining moment working under chef patron Bjorn van der horst, who had a unique style of freestyle cooking where no guest would receive the same menu.

Continuing his desire to work abroad, Stephen moved from the UK in pursuit of a warmer climate, and took up a role as consultant chef for the Unchartered Africa Safari Co in South Africa and Bostwana. He is still trying to perfect his recreation of a Portuguese chicken dish he enjoyed in Mozambique and continues to be obsessed with chilli and lemon.

In 2008 he was offered the position as head chef at Flying Fish Fiji situated on the luxurious grounds of the Sheraton Denarau where he consulted on menus and trained a team of 18 Fijian’s to cook consistent high quality cuisine.
Stephen returned to Sydney in August 2010 as head chef at Flying Fish. With his new role at Flying Fish, he’s looking forward to pushing culinary boundaries and injecting some excitement into the menu.

If he wasn’t a chef Stephen would be an architect, giving him the opportunity to create, however not being able to eat the finished product would eventually frustrate him.

When he’s not in the Flying Fish kitchen, Stephen spends his down time with his friends enjoying a BBQ. His palate is easily pleased with some well prepared salads, some dry aged meat and a few cold beers.

Joanna Ferguson - Restaurant Manager

Food has always played a central role in Joanna’s life and she knew from a young age that she wanted to be involved in the industry.

While studying for a degree in Fine Arts, Joanna worked as a waitress and also met her partner John, a chef. Together they moved to the UK and spent two years working full-time at the restaurant Fifteen in London. During this time, Joanna cemented her passion for hospitality and knew there was only one career path she was destined to pursue.

Her experience at Fifteen, under the direction of Jamie Oliver, expanded her outlook beyond Sydney’s dining shores and made her appreciate the importance of educating and training within the industry; as well as giving her the opportunity to implement unique dining initiatives.

Returning to Australia in 2007, Joanna was offered the role of Assistant Manager at Sydney’s fine-dining favourite Level 41. As well as overseeing the floor staff for two years, Joanna expanded her knowledge of wine and gained critical experience in a fine-dining environment.

In 2009 Joanna moved to Flying Fish as Assistant Manager. As part of her role, she was sent as a consultant to Flying Fish Fiji to manage the staff and oversee several large events, and was subsequently promoted to Manager upon her return to Sydney. She loves being part of a young, energetic team that is focused on delivering first-class service for all their diners.

Joanna loves the buzz that descends upon a restaurant when the floor, kitchen and front of house are working in harmony to create a unique and memorable dining experience for her customers.

In five years time, she dreams of owning and managing a restaurant with her partner somewhere on the Australian coast. If she wasn’t a Restaurant Manager, Joanna would be making cheese and striving to produce Australia’s most delicious goats curd.

When she’s not hard at work on the floor, Joanna likes spending time on the Central Coast with her beloved dogs, Jake and Zara, having a fish and enjoying a glass of champagne.

Joe Turnaturi - Sommelier

Starting his career in the corporate world of industrial relations, it wasn’t until his father purchased a café which he worked in that Joe caught the hospitality bug and started to develop a real passion for the food and wine industry.

Joe’s experience in the café industry transferred into fine dining, and his interest in wine was heightened during his 20’s from dining at restaurants and reading Herald reviews written by Leo Schofield and Terry Durack. His experiences of enjoying a meal and having a dedicated person discuss the wine selection with him was what made Joe decide to pursue a career as a sommelier, coupled with it being an area that he holds a strong personal interest and passion for.

Beginning his career as a Café Manager at Café in the city he describes his start in the industry as a steep learning curve.

In 2000 moved to Café Sydney as a waiter where he eventually became the assistant sommelier, giving him the opportunity to explore the world of wine and expand his wine knowledge.

In 2007 Joe was offered the position of Assistant Sommelier at Flying Fish Sydney and was promoted to sommelier in 2010. Joe has maintained the restaurants two wine goblet rating in Australian Gourmet Wine and continues to develop his reputation as a knowledgeable wine expert. The most enjoyable part of his role as Sommelier at Flying Fish is talking to guests and encouraging them to try something new and the fulfillment that comes when the guest appreciates his wine selection.

One of his most memorable experiences to date was being given the opportunity to attend a trade event where he was able to taste the best wines from around the world, which he describes as a truly mind blowing experience. His worst experience to date was ordering a bottle of Viognier with Chinese – to this day his friends refuse to let him live that one down!

To further expand his knowledge of wine, Joe is currently studying a WSET Diploma in Wine through Ryde TAFE.

If he wasn’t a Sommelier Joe would be a theatre critic, another area he holds a passion for.