Caveau is truly a team effort. From the dishwasher to the chefs, and the lovely people who serve the food, What we do here could not be done without everyone working in harmony.
This is mainly a shout out to them, but if you are interested ….
The front of house is run by Kirby Moller who has been with us for 4 years, she runs a relaxed but professional front of house service, and somehow manages to juggle the many tasks asked of her whilst still keeping control of everything else. Kirby is ably assisted by – Teaniel, Kristine, Andrea, Caiti, Zoe and Olivia.
Lukas Duguid is the resident gun slinger in chief, he has mastered every section of the kitchen, and keeps the owners in check when their minds wander off to other things. Apprentice, Anthony recently joined our team with a passion to learn more.
The owners are Simon Evans and Tom Chiumento.
Simon is originally from Wales, where his love of lamb was first realised. He went on to work at Welsh restaurant of the year, and regular appearance maker in the UK’s top 100 restaurant list, Y Polyn before moving to Australia, he gained experience working in multiple Michelin starred restaurants, and has been a chef at Caveau for the past 4 years.
Thomas is half Italian and has the Nonna to prove it. It was this influence that first led him to his love of cooking. Thomas worked in multiple well established Wollongong restaurants before joining Caveau 3 years ago. In 2016, he spent 8 months working through some of the best restaurants across Victoria, most notably Dinner by Heston, and 3 hatter Brae in Birregurra, before his return to Caveau.
The team look forward to feeding you in the coming years!