Owner James Berardo is a local, originally hailing from New York. He left a distinguished career as a health care executive with many of the leading medical institutions in the United States. Most recently he left his position at The New York Hospital Cornell Medical Centre to persue his lifetime dream of running a restaurant in what he says is Australia's paradise - Noosa. Jim has travelled extensively, developing a serious passion for food, wine and cultures from around the world.
He enjoys transforming all his experiences into the food, service and ambience of Berardo's. Most importantly, Jim's commitment to quality and excellence has not been diminished with the transition to hospitality. He believes that attention to detail within every aspect of the restaurant... the menu, service, wine and atmosphere are all paramount. They are all tantamount to offering guests the ultimate dining experience.Jim has also become very involved in community affairs and has an intense interest in the long term welfare of Noosa.

Greg O'Brien
"Muse"

Originally from Brisbane,where he used to practice medicine, Greg became enamoured with Noosa in the early eighties and in 1985,he built a house here where he escaped every weekend. He has always been interested in food and was fortunate to experience and enjoy fully the revolution of cooking and dining that swept through Australia in the late sixties and seventies. Then, living overseas for six years, he was able to travel frequently and was exposed to many cultures and cuisines-- being particularly addicted to the fresh produce markets and restaurants. Coming from Brisbane in the seventies,what a wonderful marvel it was to see and taste fresh asparagus and artichokes and sip a Bordeaux! Greg is totally committed to the restaurant philosophy of great food and great service with a glass or two of good wine!

Tracy Whitbred
"Events Manager"

Despite or inspite of her post graduate English Studies Degree, Tracy has always been devoted to the hospitality industry. A very long term Noosan, she has seen Noosa develop from the seventies to what it is today. Her knowledge of the area and of dealing with all situations in the hospitality industry is undisputed. She can make your event become something very special and will always go that one step further to be sure there are no hiccups.
No matter how small or how large, your event will be absolutely memorable whether it be at berardo's or the Bistro.

Shaun Morris
"Head Chef berardo's restaurant & bar"

After completing an apprenticeship in the Noosa region, Shaun Morris' ambition to be a leading chef and his passion for food accelerated when,in 2002, he was appointed to work in the kitchen with Lauren Pomme,the acclaimed Executive Chef at the Park Hyatt Paris-Vendome . Influenced by local produce he'd seen during visits to the French countryside, and coupled with classic techniques, Shaun contributed to the cutting edge menus,for which the hotel was renowned .

From there,he became Sous Chef of the highly respected Side Door and The Loft restaurants in Ireland's County Cavan, Shaun was again exposed to bountiful fresh produce and the popular adaptation of the 'new Irish cuisine'. He also utilised this time to visit the kitchens of many of Europe's top restaurants.

In 2004 Shaun returned to Australia to work at Lizard Island's Osprey Restaurant with its daily changing menu. The relative isolation required great innovation to which he adapted well. To broaden his talents,he moved to Melbourne in 2005. Here, he worked for Paul Wilson, the Executive Chef of the very chic Botanical, Melbourne's Restaurant of the Year , 2004. This was a great exposure to Melbourne's highly respected restaurant scene.

Yearning to return home to Noosa , his excellent credentials secured him the position as Sous Chef under Executive Chef, Bruno Loubet at berardo's restaurant and bar in 2006. During this period, he continued to learn and absorb the infinite knowledge and technical skills of the highly regarded Michelin-starred Executive Chef. This also gave him the opportunity to work alongside all of the visiting celebrity guest chefs for The Settlers Cove Celebration of Australian Food and Wine Celebration 2006. This , in itself, gave him the unique experience of working in a microcosm of some of the masters of Australian cuisine..

In recognition of Shaun's impeccable talents he was promoted to Head Chef in March 2007. He is passionate about the berardo's principles of great food, great wine and great service. His aim is to continue and improve on these ideals applying his talents and asserting his own style on the coastal cuisine of Noosa.