Meet the Team

General Manager

Phoebe Barter

As General Manager, Phoebe has a firm focus on the bringing the entire team at North Bondi Fish together to deliver a common goal – nailing the trifecta of food, service and ambience that combined ensure the ultimate guest experience. To Phoebe, creating a shared sense of culture and unity is the most important aspect of managing the team at NBF.

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

She understands Solotel’s values and reputation well, having had her first experience with the business as part of the team responsible for opening Barangaroo House, a career highlight she describes as “an amazing experience”.

A born and bread Sydneysider, Phoebe feels blessed to work in one of the most culturally vibrant and naturally spectacular destinations in the city. Before starting her day at North Bondi Fish, she kicks things off with a 6am start either down at the beach or another favourite local hangout, Bondi’s Crossfit Creature gym, where the weight-lifting fanatic has on occasion been spotted walking up and down the premises on her hands in a show of true dedication to her passions!

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 - I can’t wait to incorporate this incredible variety in the menu at North Bondi Fish”.

Under the watchful eye of Matt Moran, Green will make some gradual changes to the menu, while making sure the local favourites stick around. “Over the summer, the weekly market list is going to be a great opportunity for me to start introducing more of my style to the menu and to collaborate with the kitchen team so we can start creating some amazing new dishes together and find our groove. But don’t worry, the fish tacos aren’t going anywhere.”

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Sous Chef

Stefano Mondonico

Stefano is a Sous Chef at North Bondi Fish and it's no surprise he ended up working in a kitchen, he comes from a food-focused and ingredient loving family. Stefano was born in Brazil and his father is a Chef in Rio de Janeiro, originally from Milan, Italy.

Stefano graduated from culinary school in Milan in 2010 and says his passion for seafood always existed. The heart and soul of his family was 'fish, wine and good food'. He loves fishing and travelling around the world. After 3 years of living in Australia, it's safe to say that Stefano loves his adopted home, especially Bondi. Where does a Chef eat in Bondi? A Tavola on Hall Street, where you can find delicious pastas and wines.