With over 20 years of industry experience, Gav has a true understanding of what it takes to run a successful kitchen.

He has held management, head chef and operational roles in kitchens in both Australia and Singapore. Trained by Catalina’s John Vendeveer, Gav has handled operations for AJC racing carnivals, Clovelly Hotel and North’s Rugby Club – which he guided to multiple accolades including Australian Club of the Year.

In 2009, he became GM and partner at Vic’s Meats Singapore and combined a lifelong love of meat with the logistical nuances required to run an international startup. In this position, Gav dealt with Michelin Star chefs including Wolfgang Puck, supplying and consulting for some of the world’s best restaurants. Today, Gav’s passion and work ethic see him inspired to make a difference to pubs, clubs and restaurants.


Since the early 2000s, Mitch has immersed himself in the hospitality industry.

Having mastered his craft throughout Europe, Mitch combines his knowledge of food with strong business acumen.

It’s this unique fusion that has seen him secure senior positions at establishments including The Hilton Sydney, The Paragon Hotel and Calligeros Hotel Group – where he was fortunate enough to be crowned Pub Chef of the Year by the 2012 Good Pub Food Guide.

Mitch prides himself on a constant appetite for innovation and evolution, which has landed him at the forefront of the burger revolution. He recently represented Australia overseas at the Jack Daniels Invitational BBQ Challenge and has been consulting for several leading Sydney-based pubs and clubs.

Francesco Armillis

 Head Chef

Born in Naples, Francesco developed his passion for food in his mother’s kitchen. This passion has taken him a long way starting with an apprenticeship at fourteen years of age at the celebrated Cavalcanti School of Hospitality in Naples and recognised for his ‘pure natural talent’. Francesco has worked for some of Europe’s best chefs and lives by his mother’s words that ‘experience is not something you learn in a day or a week, it’s something you acquire throughout life’.

Acknowledgement and appreciation of his culinary creativity is what brings both satisfaction and happiness to me. My ambition is to create the most complex and tantalising flavours displayed using the vibrant radiating colours of nature.


Andre Pinto

Front of House Manager

Born and raised in hospitality venues in Portugal, Andre has 17 years of international service experience across numerous countries including the UK’s biggest hospitality group, Mitchells & Butlers. Andre has knowledge of all facets of a contemporary dining and bar venue and a distinct passion for quality service.

Jay Yumang

Assistant Front of House Manager

Jay has 12 years of experience working in hospitality venues across Australia, with extensive proficiency in high-end bars, kitchen operations and event management. Jay is our resident expert in spirits specialising in whiskey.


Due to popular demand, we recommend booking a table to ensure you experience everything that Olive & Oak has to offer.

Reserve table