John Evans - Head Chef
John Evans comes to the The Gunyah at Paperbark Camp with an impressive background and extensive experience in leading restaurants in the UK and Sydney.
Of Welsh heritage, John trained at the 1 Michelin star 'The Arkle' at the Grosvenor Hotel in Chester. In Australia he worked for the Merivale group - initially with Luke Mangan at Bistro CBD, then as sous chef at Est, returning to Bistro CBD as head chef. John then opened his own restaurant 'Northbridge Bistro' where he built a loyal following, many of whom followed him across the bridge to The Restaurant at 3 Weeds, Rozelle.
In his two and a half years at the 3 Weeds John created menus that emphasised the best seasonal ingredients and the restaurant became a favourite amongst locals and Sydney siders alike. He left the 3 Weeds after winning many awards including "Best Restaurant in a Pub in Australia" John will continue his philosophy of preparing ingredients well, treating them with respect and creating simple yet elegant dishes which he has become renowned for.
Nickie Balding - Supervising Manager
Nickie swapped the hectic deadlines at a local lifestyle magazine for the beautiful, tranquil surrounds of Paperbark Camp. A local girl with a love of nature and eco- sustainability, her interests also include horse riding & scuba diving. Together with her partner who is a chef she has a strong passion for good wine and food.
