Pasi Petanen did his culinary training in Tampere, Finland. After graduating he moved to Helsinki for a time before heading to London. Pasi continued his culinary journey in Michelin-starred restaurant Chez Nico before heading to Australia to work in multi-hatted establishments such as Quay and Marque in Sydney. His first independent venture, Café Paci, opened as a pop-up in 2013 (awarded two hats from the Sydney Morning Herald and ranked 19 in the Australian Financial Review Top 100); In the years that followed Pasi was received the Innovation Award (2014) and SMH Good Food Citi Chef of the Year (2016). Pasi is in the process of looking for a new site for his next venture.
Dennis Roman started his hospitality journey and wine career whilst living in Chile Upon his return to Australia in 2007 he joined the Merivale group starting at est. and making his way across the groups diverse range of hatted restaurants. In 2013, the Chilean floor man was summoned by Pasi Petanen to join forces in opening the successful pop up on Riley Street, delivering his personality, experience and passion until the doors were officially shut in December 2015. Dennis then decided to initiate his Wine Business, in which currently imports from his motherland (of course), amongst a few others. He also continues to design wine lists as a Sommelier Consultant, allowing him to execute one of his loves of the trade, Wine Education. In addition to this, Roman (el mostacho) can be spotted moonlighting amongst the wine team at the acclaimed Restaurant Hubert.
Born and raised in Budapest, Zoltan Magyar has grown up in a hospitality family and has been around restaurants from a young age. With over 15 years’ experience in the Australian hospitality industry Zoltan has managed some of the most cutting edge, innovative restaurants in Sydney. He lead the floor staff at Pasi Petanen’s pop-up restaurant, Café Paci, which has won in its first year Timeout’s People’s Choice Award, and two hats in the 2016 SMH Good Food Guide. Previously Zoltan has spent four years at Mark Best’s Marque restaurant, first as assistant sommelier, then as restaurant manager. He has also worked at some of Sydney’s most renowned establishments including Quay, Oscillate Wildly and Pier, among others.Amid jumping hurdles and making waves in the hospitality industry, Zoltan completed a Masters in Business and Human Resource Management, as well, as a Bachelor’s degree at Sydney University in Horticultural Science to expand his understanding and passion for nature, produce, and people in hospitality. Zoltan is currently a freelance restaurant consultant giving back to the industry by collaborating with hospitality businesses to help them succeed.