Our People

What truly sets Victor Churchill apart is our people. Working tirelessly together they combine passion, experience and expertise to bring you the absolute best.

Head Chef, Sydney


Originally from Port Macquarie, Shannon has been cooking for over 22 years and still genuinely loves food. Unlike a lot of chefs, he enjoys cooking at home - to the delight of his partner, family, and friends. After five years at LP's Quality Meats, he joins Victor Churchill for the exceptional quality of produce. When the sun is shining and he's not at the helm of the Woollahra kitchen, he's jumping in the ocean.

Customer Service, Sydney


Originally from Banbury in the UK, Matt worked in the food industry since he was 16 years old. In 2016 he moved to Sydney, finding a new home at Victor Churchill where every day is different. The incredible products are a highlight for Matt, though a bit of celebrity hunting in store also rates high on his list.

Head Chef, Melbourne


Born and raised in Perth, Scotland, Scott comes from a family who ran hotels, with a love of food and hospitality. Michelin trained – Cliveden House and Inverlochy Castle – both Michelin starred, came to Australia 2012 – Melbourne based. Key roles at Papa Goose, Tarrawarra Estate Winery, Paringa Estate and Petit Tracteur, with a strong focus on meat and open flame cookery. Excited to be leading the team at VCM, Philosophy – to work with the best ingredients, treated and cooked with care, with the ultimate aim of making people happy.

Head Butcher, Melbourne


A second-generation butcher with over 20 years experience. Father Eric established The Beef Joint in Healesville Victoria in 1971 with 60 years experience as a master butcher. Ben took over the reins in 2015. Focus on best quality, locally sourced meat and produce. Now an honour to join Victor Churchill Melbourne as Head Butcher, and to engage with the local and broader Melbourne community.

Head Sommelier, Melbourne


Mike is a Certified Sommelier with over 10 year’s experience working both internationally and across some of Sydney and Melbourne’s great restaurant including Icebergs Dining Room and Bar, Firedoor, Nomad, The Atlantic, and Rockpool Bar and Grill. With a deep wine knowledge and a passion for both old and new wines as well as small producers and interesting varietals, Mike has created an exciting beverage program for The Bar at Victor Churchill Melbourne. Mike’s belief is that wine is as integral to the dining experience as the food and ambience, and above all, must be delicious.

Retail & Events Manager, Melbourne


Leisa joins Victor Churchill Melbourne following a long career in food and beverage retail and hospitality. Previous experience in London at legendary Sir Terence Conran venues including Bluebird, Le Pont de la Tour food store and Butlers Wharf Chophouse. Leisa has also worked extensively in events management at restaurants including Vue de Monde and the Stokehouse, and more recently as general manager of Milk the Cow Licensed Fromageries. With a keen eye for detail and a passion for customer service, Leisa will drive the guest experience at Victor Churchill Melbourne.