Meet The Team

Casual and customer-oriented, The Gantry Restaurant and Bar alludes a sense of belonging and warmth, promising to be the most authentic Sydney dining experience in town.

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Joel Bickford | Executive Chef

Spanning 24 years, Joel’s journey across the country working in standalone restaurants as well as luxury hotel establishments means that he will ensure The Gantry continues to have its own unique identity.

Joel joins Walsh Bay’s premiere venue from his position as Head Chef at Bowral’s acclaimed Biota Dining. His time here cemented his passion for regional produce and his immense respect for the ingredients in his dishes. He now looks forward to introducing his take on an effortless approach to fine dining.

Joel’s passion for cooking came from spending time in the kitchen when he was a child, watching with curiosity as his mother baked. The natural progression saw him work after school in kitchens from the age of 14 until he secured his first role at Astral (a one hat restaurant) as Senior Chef De Partie.

Joel further honed his cooking skills with positions at two-hatted Bel Mondo and acting as Chef de Cuisine at Park Hyatt Sydney. Having grown up on acreage in the Blue Mountains, Joel has also embraced his love of country life, with time spent as executive chef at Bowral’s Milton Park and Eschalot in the Southern Highlands – where he achieved a career highlight of winning his own chef’s hat.

Joel’s direction for the menu at The Gantry brings dishes back to basics, offering the element of surprise to heighten the fine dining experience within uncomplicated dishes.



Patrick Agostinelli | Restaurant General Manager

Growing up in a family who owned a well established restaurant surrounded by vineyards and picturesque landscapes in Valtellina North of Italy close to Lake Como and the Swiss border, Patrick learned to appreciate high quality produce and world class wine from an early age.

Patrick’s curiosity for different cultures and an eagerness to improve his English led him to Dublin for seven years where he worked alongside Jamie Oliver’s protégée Nicola Lentini in Dublin’s best-known restaurants. Fueling his passion for viticulture, Patrick continued his study of wine complemented by visits to Italy’s most acclaimed vineyards.

Yearning for a new challenge, Australia beckoned, where Patrick took the role as Restaurant Manager with Nick’s Restaurant & Bar Group for four years before joining the hatted Restaurant Pendolino, the perfect place to harness his passion for wine and where wine connoisseur and sommelier, Raffaello Pignetti, became his mentor.

Having met awarded chef Joel Bickford several times, Patrick was personally asked to join his team at The Gantry, as Restaurant Manager. Patrick and Joel aim to position The Gantry as an acclaimed premier dining venue by pushing the boundaries to create an exceptional experience for guests through professionalism, presence, knowledge, acumen, commitment, empowerment, fearless decisions and the creation of new ideas.


If you would you like to be part of The Gantry team, please contact