Meet the Team

General Manager

Gemma Swanson

As General Manager, Gemma has a firm focus on bringing a seamless and personable experience for all our guests. Gemma wants to continue driving NBF as a place that is open and welcoming for everyone, making it a destination spot for visitors to Sydney and also a home for our locals.

Many guests, particularly locals and regulars, associate the Solotel brand with a polished, professional yet effortlessly enjoyable dining experience, and Gemma sees her role as vital to upholding these expectations. The guests are always priority number one for Gemma – after all, “without them, I wouldn’t be in my job – and I love my job!”

Outside of work, Gemma loves to go for long lunches with her girlfriends, “It’s nice to be on the other side of the table and enjoy my own dining experience.”

A born and bread Sydneysider, Gemma feels blessed to work in one of the most culturally vibrant and naturally spectacular destinations in the city. “I love experiencing a different side of Sydney. Bondi Beach is stunning and I get to look at it every day! The locals are all amazing, friendly people who have welcomed me with open arms.

Head Chef

James Green

Having grown up working in his family’s restaurant on the stunning Lord Howe Island, James is no stranger to cooking oceanside with the best fresh seafood and seasonal Australian ingredients. Since then, James has gone on to work in Canada and the USA, spending time in the kitchens of acclaimed restaurants including Momofuku in Toronto, modernist temple WD-50 in New York City, and back home at Bondi’s iconic Icebergs Dining Room and Bar.

With him, James brings a sustainable approach to his love of seafood with a passion for game fishing and building his menu around local Australian produce. “Growing up on Lord Howe Island, I’ve always had a great affinity for seafood,” says Green. “Australia has some of the most amazing seafood in the world, from cold-water species right up to the tropical pelagics and reef fish, and it’s a great pleasure to work with some of the best produce the country has to offer.”

“Keeping it clean and simple with seafood is always the mantra, and the current autumn menu highlights clean and simple flavours that allow the produce to shine.”

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Sous Chef

Emily Mayhew

Emily is a Sous Chef at North Bondi Fish who previously worked at Chiswick at the Gallery and Indu in Sydney, plus travelled across the globe to explore many ethnic cuisines. She’s been working creatively in the kitchen for 19 years.

Sydney born and bred, Emily spends her spare time focusing on her yoga practice, chilling by the beach with a few cheeky beers, or weightlifting. Emily’s main goal as a sous chef is to create an amazing market list menu, which is constantly evolving whilst teaching her junior staff about all the different types of cuisines she has experienced, especially Japanese food.

What does Emily love most about being a chef? The people she works with and being able to create an amazing experience for the customers.