外人

Jack New

With 19 years of culinary experience that began at the age of 14, Jack has established himself as a versatile and innovative chef whose career spans prestigious establishments across four continents.

As a young chef working under Japanese mentors, Jack was often the only westerner in the kitchen, earning the nickname "Gaijin" while absorbing techniques that would influence his distinctive culinary approach.

Jack's impressive resume includes an apprenticeship at the three-hatted Pier Seafood Restaurant and serving as part of the core team at Bondi's renowned Icebergs Dining Room and Bar. His expertise in Japanese cuisine was refined under ex-Nobu head chef Chase Kojima at Sokyo.

His entrepreneurial spirit has led him to numerous ventures, including:

  • Helming Edition, a 30-seater Scandinavian-inspired venue recognized by Condé Nast Traveller as one of the top 100 places to travel to eat at.

  • Opening and operating a 16-seat degustation restaurant in Myoko, Japan

  • More recently serving as Head Chef at Kuro Bar and Restaurant, where he curated a daily-changing menu for an intimate 10-seat chef's table experience alongside Executive Chef Taka Teramoto

Jack's culinary perspective has been shaped by his global experience, having consulted for restaurants in Shanghai, Vietnam, America, and Japan. These international influences inform his approach to cuisine and hospitality.

Beyond the restaurant scene, Jack has collaborated with prestigious international brands, including:

  • Adidas, for their "Original is Never Finished" Australasian campaign launch

  • VVIP from Denmark, featuring their high-end minimalist housewares

  • Armani for MITT Magazine

Jack is currently channeling his diverse culinary experiences into his concept, Jūni, where his technical expertise and global influences converge to create a distinctive dining experience.

Lewin White

Lewin's culinary journey began in his family's kitchen, learning traditional techniques from his mother and siblings at their café on the south coast of NSW. This foundation of family-centered cooking would inform his approach throughout his career.

Seeking to expand his horizons, Lewin relocated to Sydney where he completed his apprenticeship at the iconic Icebergs Dining Room and Bar in Bondi—a venue he would later return to in a leadership role. His impressive career trajectory includes:

  • Being part of the opening team at the prestigious Langham Hotel in Sydney's Circular Quay

  • Refining his craft at three-hatted Quay restaurant, Australia's premier dining establishment and a fixture in S.Pellegrino's Top 100 Restaurants in the world

  • Deepening his expertise in seafood preparation under Belgian chef David Coumont at Moxhe in Bronte

Lewin's passion for sustainable cuisine led him to partner with internationally renowned cocktail bartender Matt Whiley at RE, a groundbreaking no-waste bar. As kitchen lead, he pioneered a zero-waste menu that showcased underutilized ingredients and innovative preparation techniques.

His leadership capabilities were further demonstrated when he:

  • Spearheaded the relaunch of the dining program at The Intercontinental Hotel in Double Bay on behalf of the Icebergs group

  • Established The Waratah, a restaurant celebrating Australian native ingredients and indigenous food culture

Lewin has returned to his roots at Icebergs Dining Room and Bar in Bondi, where he serves as kitchen leader and senior chef. In this role, he develops innovative menu concepts and mentors the next generation of culinary talent.

Now joining the Gaijin team, Lewin brings his distinctive approach to native ingredients and sustainable cooking techniques to a global audience, further expanding the boundaries of contemporary Australian cuisine.

Charlotte Belvisotti

With 12 years of experience in the hospitality industry spanning Europe and Australia, Charlotte has cultivated a comprehensive expertise across cocktail creation, restaurant management, and front-of-house operations.

Originally from Bordeaux, France, Charlotte infuses her cultural background into her approach to hospitality and beverage curation, bringing authentic European sensibilities to the Gaijin team.

Charlotte's career began in the kitchen before expanding into various front-of-house roles, demonstrating her versatility and comprehensive understanding of restaurant operations. Her impressive resume includes positions at some of Australia's most acclaimed establishments:

  • Mimi's

  • Palmer & Co

  • Eau de Vie

  • Mjolner

  • Bentley Restaurant

Throughout her career progression, she has excelled as a bartender, head waiter, and bar manager before assuming her current leadership position.

Charlotte now serves as Head of Front of House for Jūni and Ma Lounge, where she implements her distinctive approach to beverage programs and exceptional guest service. Her holistic understanding of hospitality ensures a seamless and memorable dining experience.

Beyond her operational roles, Charlotte has established herself as a respected industry innovator. She has been both a winner and finalist in multiple cocktail competitions, earning recognition from peers and industry leaders for her creativity and technical expertise.

In addition to her role with The Gaijin Project, Charlotte operates Mind Set Spirits, her own consulting company through which she shares her expertise in beverage program development and hospitality operations with clients throughout the industry.

Maddison McKenzie

With over 11 years in the hospitality industry, Maddison has established herself as a dedicated professional whose intuitive approach to service excellence stems from both her impressive industry experience and unique educational background.

Hospitality runs in Maddison's blood—her father served as a senior executive managing luxury hotels across Southeast Asia, including prestigious properties under the Hilton and InterContinental brands. This early exposure to hospitality at its highest level has informed her approach to service and operational excellence.

Maddison built her foundational skills during five formative years at Sydney's iconic Cantonese restaurant, Mr. Wong, where she mastered the intricacies of fast-paced, high-volume service while maintaining exceptional quality standards.

Her career progression reflects her growing expertise and leadership capabilities:

  • Assistant Restaurant Manager at Franca Brasserie, where she refined her management approach

  • Supervisor at the newly opened Greek venue Olympus, where she played a key role in establishing service protocols and guest experience standards

What sets Maddison apart is her academic background in psychology, which brings a distinctive dimension to her hospitality approach. This interdisciplinary training enables her to connect with guests on a deeper level, anticipating needs before they're expressed. Foster an environment of genuine care and attentiveness and manage team dynamics with emotional intelligence and empathy.

Maddison thrives in dynamic environments where she expertly balances operational excellence with warm, thoughtful guest experiences. Her natural ability to connect with guests, paired with a meticulous eye for detail, ensures service that feels both personally attentive and professionally flawless.

Her approach to hospitality transcends traditional service models, creating meaningful interactions that guests remember long after their visit.