Our Staff

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

Jodie Wallace - Head Chef

Having grown up in the Blue Mountains and with a Maltese mother and Australian father, for Jodie cooking was very much a part of her childhood and way of life.

From a young age Jodie remembers her parents growing their own fruit and vegetables and baking their own bread. Her passion for fresh produce was instilled by her parents as every spring she would accompany her mother to the local nursery where she would help to buy herbs and seedlings for the garden.

In 2000, Jodie commenced her apprenticeship at the age of 18 at Linksview restaurant and in 2001 she moved to MG Garage in Surry Hills while studying at the prestigious Blue Mountains College. In 2002 she was fortunate enough to study under the direction of Neil Perry at XO restaurant. In her final year she transferred to East Sydney TAFE where she graduated in 2004, and took up a role as apprentice at Flying Fish.

Upon graduation Jodie moved to Pello to learn from Thomas Johns but was drawn back to Flying Fish in 2005 under the direction of and guidance of Peter Kuruvita. In 2006 she was offered the prestigious role of Head Chef. Jodie describes becoming the head chef of a "hatted" restaurant as her greatest achievement to date.

Jodie draws inspiration for the Flying Fish menu from her mentor and close friend Peter Kuruvita whom she is very thankful for the opportunities he has given her and the constant faith he shows in her menu creation. Jodie also admires and draws inspiration from famous chefs including Marco Pier White, Allan Ducasse, Joel Robuchon, Charlie Trotter and Tetsuya.

When she's not running the kitchen at Flying Fish, on special occasions she enjoys spoiling family and friends by creating and cooking a fine dining menu. However when she returns to visit her parents she's not allowed to cook and is spoilt with being able to enjoy her mother's cooking ¡V although she does have to dice the odd onion given her knife skills are sharp as a tack!

Jodie describes her food as Seafood/Modern Australian and her signature dish at Flying Fish is smoked souchong scented flathead with prawn consomme, poached scampi, vongole and white radish.

Stephen O'Shea - Restaurant Manager

A hospitality professional with over 10 years management experience in the entertainment industry, Steve brings a wealth of knowledge to Flying Fish.

With an emphasis on staff training and development, Steve has held key roles at Sydney establishments including Café Sydney, RQ Restaurant and Mu Shu, and for the Culinary Edge Group in addition to International experience in Hong Kong and Malaysia.

Katey Rodgers-Falk - Head Pastry Chef

Katey completed her apprenticeship with Flying Fish, and returned in 2008 to take up the position of Head Pastry Chef.

During this time Katey held positions at Quay Restaurant and Coast and did several stages at establishments such as Pier in Rose Bay and Bourke St Bakery. Katey aspires to have her own bakery one day!