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Jim Berardo

Greg O'Brien

Jim Berardo & Greg O'Brien

Starting berardo's restaurant & bar over ten years ago, Jim and Greg, have a passion for food along with a passion for Noosa. With both berardo's restaurant & bar and it's casual dining sister, berardo's bistro on the beach, Jim and Greg offer the Noosa food scene a unique recipe of sensational food mixed with style and panache – " the theatre of dining"- with something for everyone.

In addition to their eateries, Jim and Greg are also the founders of the fabulous Noosa Food and Wine Festival which has become Australia's favourite gourmet weekend, celebrating the very best Australia has to offer in the food and wine arena in one of the world's most beautiful settings. Attracting the cream of Australia's chefs, leading winemakers, awarded food producers, premium restaurateurs, restaurant critics and media, the event is a must for all foodies each year.

Tracy Whitbread

Tracy Whitbread
Events Manager

Tracy is devoted to the hospitality industry and as a very long term Noosan, has seen Noosa develop from the small town of the Seventies to what it is today. Her knowledge of the local area and experience dealing with all situations in the hospitality environment is undisputed. She will ensure your event become something very special and will always go that one step further so that all details are attended to.

No matter how small or how large, your event will be absolutely memorable whether it be at berardo's restaurant & bar or berardo's bistro on the beach.

Lorraine Copley

Lorraine Copley

Newly appointed co-director of Noosa Food & Wine Pty Ltd Lorraine has a passion for food (eating not cooking!) and is in foodie heaven now she is involved in both berardo's restaurant & bar and the Noosa International Food & Wine Festival. A relative newcomer to Noosa, her background is in marketing, PR and Arts Management.

Geoffroy Marcq

Tim Montgomery
Executive Chef - berardo's restaurant & bar

Tim Montgomery comes to berardo’s restaurant & bar with great recent success following consistent achievement, over the last four years, of One Chef’s Hat (Score 15.5/20) Sydney Morning Herald Good Food Guide Food Awards as Executive Chef at Bacchus Restaurant(Newcastle, NSW). Bacchus was listed in Gourmet Traveller Top 50 Restaurants in Australia as number 43, Two Stars, Best Regional Restaurant NSW.

Awarded as South Australian Chef of the Year in 2006 and noted in 2007 as Gourmet Traveller Magazines ‘Young Australian Chefs to Watch’, Tim later continued his success cooking in London and Switzerland.

Tim has a strong sense of regionality, Indigenous culture and use of ingredients. Tim also understands the importance of relationships with local producers and is excited to be working in Noosa and supporting local suppliers. He looks forwards to exploring the great produce of the region and being involved in confirming Noosa an integral part of the international & Australian Food community

Geoffroy Marcq

Geoffroy Marcq
Head Chef - berardo's restaurant & bar

Geoffroy was born in the north of France into a large family surrounded by relatives and friends where everyone cooked. He started his apprenticeship at 14 in Alexandre Restaurant (two Michelin Stars), mentored by Michel Kayser cultivating in Geoffroy the essentials of French cooking setting the foundations for a promising career. After five years there, Geoffroy moved to Bordeaux, working with Michel Portos at restaurant St James, also with two Michelin stars and continued for one year at his bistro as head chef. He then commenced travelling arriving in Australia, to learn the 'Aussie' culture and explore the local produce Australia has on offer and has been at berardo's restaurant & bar as sous chef for three years before recently being promoted to head chef.

Shane Harvey

Shane Harvey

Recently appointed co-director of Noosa Food & Wine Pty Ltd, Shane is also responsible for logistics and finance. As site manager for the past five years of the Noosa International Food & Wine Festival, he is instrumental in the site planning and smooth running of the event.

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