The Bridge Room team delivers a seamless connection between diner and restaurant. Chef/Owner Ross Lusted together with his wife General Manager/Owner Sunny Lusted, have brought together a passionate and dedicated team of lifelong hospitality professionals to create one of the most welcoming and intimate dining experiences in Sydney. Restaurant Manager, Patrice Noble leads a knowledgeable and engaging floor team while Head Sommelier Benoit Jackman presents a unique and dynamic wine list to pair with Ross Lusted’s menu.
Ross Lusted is a chef, restauranteur and sculptor and has a lifelong passion for ceramics, art, design and architecture. His vision for creating The Bridge Room was inspired during a decade of living and travelling throughout Europe, Asia and the US, most recently in his role as Head of Food and Beverage Development for Amanresorts where he was inspired to return to Sydney to cook again.
Ross is celebrated as one of the most original chefs in Australia and has been honoured with awards including Chef of the Year by the Sydney Morning Herald Good Food Guide and Hottest Chef in Australia by The Australian.
Under his direction, The Bridge Room has also been awarded numerous accolades including Sydney Morning Herald Good Food Guide’s Restaurant of the Year, Hottest Restaurant in Australia by The Australian and Three Stars by Gourmet Traveller Magazine.
Sunny Lusted is an award-winning restaurateur with more than 20 years’ experience in the luxury hotel and resort business. In her former life, her corporate role with Hyatt International, based in Chicago, had her focus on projects throughout the corporation including properties in Japan, Singapore, Taiwan, Thailand, Korea, Morocco, Dubai, Australia, Mexico, Argentina and Chile. Sunny joined Amanresorts in 2002, here her roles included head of Amanresorts’ Sales Division, based in the company’s corporate office in Singapore, and General Manager of Aman resorts throughout Asia, Europe and the US.
Patrice Noble brings with her both a powerhouse of energy and rigor together with a deep harmony in the way she approaches restaurant guests and her team, alike. For Patrice, the essence of hospitality is the simplicity of welcoming people in and taking care of them.
Sunny and Ross were thrilled to welcome Patrice Noble to The Bridge Room as Restaurant Manager in 2018. Highly regarded by her peers and industry alike, Patrice joins the team from three years at Momofuku Seiobo and extensive stints in London at Hoi Polloi at The Ace Hotel and The Riding House Café.
At an early age Benoit Jackman experienced his first Michelin starred restaurant and upon meeting the sommelier he felt a true connection. The service and layered knowledge that is involved in this role inspired Benoit to embark on his chosen career path.
Benoit delights in engaging with diners, building a rapport to understand their tastes and thrives on the excitement of being able to surprise The Bridge Room’s diners with a unique offering.
Benoit joined The Bridge Room team in 2016, prior to which he enjoyed Senior Sommelier roles at Three Michelin starred Le Pre Catelan in Paris, Le Mas de Dardagna in Toulouse, and later Marcus Wareing in London before moving to Australia to make Sydney his home. Benoit was appointed Head Sommelier of The Bridge Room in 2017.
Ross and Sunny have partnered with The Fink Group to create The Bridge Room. The Fink Group is a family-owned company with strong values built on Quality, Excellence, Industry, Innovation and of course, Family.
The Fink Group has successfully operated hotels, restaurants, theatres and bars for more than five decades. With an unrivalled reputation for presenting excellence and passion in the Australian dining scene, this is a quality-driven business that offers a breadth of award winning, dining experiences.
The stable of restaurants includes four solely owned restaurants: Quay, Bennelong, OTTO Sydney and OTTO Brisbane – along with two other partnerships – Firedoor and Beach Byron Bay.
Group Chairman Leon Fink is a long-time restaurateur, entertainment entrepreneur and hotelier. His son, John Fink, is the third generation of the Fink dynasty with more than 25 years’ experience in managing and operating restaurants.
The Fink Group is supported by a long-standing team of passionate executives and staff who all unite over presenting good food, great wine and excellent service with a personal touch.