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September 23, 2019 welcome [member login]
Allam & McGuinness
Anthony Puharich
Anup Arora
Jonathan Barthelmess
Martin Benn
Mark Best
Martin Boetz
Boetz and Taylor
Boetz and Herbert
Glenn Bowman
Frank Camorra
O Tama Carey
Amy Chanta
Silvia Colloca
Natalie Conti
Serge Dansereau
Denis Daubry
Joshua Davidson
Ben Davidson
Holly Davis
Gianluca Donzelli
Rodney Dunn
Eadie & Durrant
Eggert and Whiteman
Alex Elliott-Howery
Oscar Espinosa
Matthew Evans
Peter Evans
Colin Fassnidge
Emma Ellice-Flint
Vincent Gadan
Peter Gilmore
Lorraine Godsmark
Ben Greeno
Analiese Gregory
Phillippa Grogan
Sophie Hansen
Damian Heads
Herbie Hemphill
Alex Herbert
Stephen Hodges
Colin Holt
Dan Hong
Nhut Huynh
Belinda Jeffery
Mark Jensen
Alex Kearns
Matthew Kemp
James Kidman
Grant King
Peter Kuruvita
Kylie Kwong
John Lanzafame
Anthea Leonard
Poh Ling Yeow
Alastair Little
Valli Little
Gregory Llewellyn
Ross Lusted
Hassan M’Souli
Kumar Mahadevan
Greg Malouf
Stefano Manfredi
Stefano Marano
Andrew McConnell
Mike McEnearney
Lyndey Milan
Milgate & Abrahanowicz
Sam Miller
Phillip Mitchell
Monday Morning Club
Michael Moore
Matt Moran
Sean Moran
Victor Moya
Lauren Murdoch
Justin North
Ricky Ocampo
Mitch Orr
Pavoni & Moya
Alessandro Pavoni
Dan Pepperell
Paul Pereira
Damien Pignolet
Giovanni Pilu
Pilu & Pavoni
Pilu & Zamboni
Sean Prenter
Tiw Rakarin
Michael Rantissi
Adrian Richardson
Danny Russo
Brent Savage
Dietmar Sawyere
Marly Schimmelschmidt
Ben Sears & Eun Hee An
Shek and Cheong
Frank Shek
Somer Sivrioglu
John Susman
Gabriele Taddeucci
Darren Taylor
Frank Theodore
Kirsten Tibballs
David Tsirekas
Jeff Turnbull
James Viles
Joanne Weir
Clayton Wells
Alistair Wise
Nicholas Wong
Stanley Wong
Matteo Zamboni
Federico Zanellato
Adriano Zumbo

Jonathan Barthelmess

Jonathan Barthelmess

Influenced greatly by his mentors Steve Manfredi and Janni Kyritsis, Jonathan Barthelmess' enthusiasm for Mediterranean food is understandable.

It was at Coast under Steve Manfredi that Jonathan was able to draw on his Greek heritage and firmly establish his true passion for Mediterranean flavours, receiving a coveted Chef's Hat from the Good Food Guide 2007.

Prior to his time at Coast, Jonathan had focused on expanding his culinary repertoire and cultivated his Asian cooking skills whilst working as Sous Chef at MuShu Sydney.

Landing his first head chef position at only 21, Jonathan's passion for food comes from a rich family heritage.

His Grandfather, a chef and original owner of Pruniers in Woollahra, was a great influence for young Jonathan. Just as his family, butchers by trade, ensured that he mastered the unique skill of butchery at a very young age which equipped Jonathan with the skills to produce and cure his own meat for his venture as head chef at the Manly Pavilion. 2011 saw the Manly Pavilion, under Jonathans guidance, receive the Sydney Morning Herald "Best New Restaurant" and its first chef's hat. In 2012 Jonathan joined forces with Longrain's Sam Christie to open The Apollo in Potts Point. It is here that Jonathan is getting in touch with his origins - cooking Greek food.