Inspired by Lennox Hastie’s time in the foothills of the Basque country, Gildas is a homage to the original pintxo created in San Sebastian with three simple ingredients; a guindilla pepper, an olive, and an anchovy – a creation which coincided with the screening of the eponymous film starring the stunning Rita Hayworth, Gilda, at the San Sebastian Film Festival in 1946.
Lennox Hastie is fascinated by fire. He spent his early career working at Michelin Star restaurants in the UK, France and Spain. Whilst he honed his skills in these kitchens, he began to lose sight of what he loved most about cooking, the ingredients.
After seeking out Etxebarri, a small asador with a strong tradition of wood-fired grilling, Lennox worked with Victor Arguinzoniz, pushing the limits of what could be cooked over a wood fire. He was exposed to a form of cooking that was so completely different, beautifully complex, yet simple, one that highlighted ingredients in their most natural state. It was a turning point. What began as one year at Asador Etxebarri soon grew into five.
Returning to Australia in 2011, Lennox was ready for his next challenge and joined forces with Fink. He opened Firedoor in 2015 and in 2022, he opened Gildas.
Cootamundra-born, Zach’s passion for hospitality has seen him live and work on a number of continents, beginning his career in pastry in his hometown of Canberra, before training at Le Cirque in New York, and in some of Melbourne’s most iconic and respected venues including two-hatted institution Cutler & Co, sister restaurant Supernormal, and three-hatted Vue de Monde.
Zach relocated to London to join the team at two Michelin-starred Marcus in 2015, followed by Portland where, after becoming Head Chef in 2017, he earned the restaurant one Michelin star in 2018 and 2019. As 2019 drew to a close, Zach changed scenery to become the Executive Chef at Maggie Joan’s Dining & Bar in Singapore, developing a refined European-influenced menu with a flair for local Southeast Asian produce.
Zach has a love for local, seasonal produce, building strong relationships with dedicated, small-scale suppliers. Committed to maintaining a focus on sustainability by implementing recycling and waste reduction strategies in his kitchen, Zach’s dedication to stewardship and the provenance of produce is paramount to his cooking.
Zach recently returned home to Australia, settling with his young family in Sydney to become the Head Chef of Gildas, working alongside Lennox Hastie ahead of the September opening.
Zoë is the General Manager of Gildas and Firedoor. Hailing from rural England, Zoë has spent the last two decades in hospitality, spending time in respected kitchens, restaurants, bars, and the chalets of the Swiss Alps.
Relocating to Australia in 2011, Zoë has held managerial positions at Spice Temple and OTTO Sydney, before joining the Firedoor team in January 2020. As General Manager of Gildas and Firedoor, Zoë ensures both venues run smoothly and seamlessly, with the guest experience her primary focus.
Sally is our talented Restaurant Manager, bringing a wealth of experience and passion to the Gildas team.
A hospitality natural with a family background in cattle farming, Sally started her career in the kitchen, before stepping into Front of House and managerial positions in some of Sydney’s finest restaurants, including as part of the opening teams at Nomad and Restaurant Hubert, before working at Momofuku Seiōbo, and our sister restaurant, Firedoor. Sally was a valued member of our opening team, and loves working with a menu that shines a spotlight on local, seasonal produce.
Lennox Hastie first partnered with Fink to create Firedoor, and then Gildas. Fink is a family-owned company with strong values built on quality, excellence, industry, innovation and, of course, family.
In addition to Gildas and Firedoor, the group of restaurants includes four solely-owned restaurants: Quay, Bennelong, OTTO Sydney and OTTO Brisbane, along with a partnership with Beach Byron Bay.Find out more