The team at Must Winebar are the best in the business. They work hard and love what they do which translates into a great experience for our customers. The core team of chefs, waiters, managers and sommeliers has been there for the long haul. They are part of the evolving fabric of the business and critical to its success.

Must Winebar has a strong commitment to quality and staff training. Each fortnight staff are involved in wine workshops to keep their knowledge current and their interest strong. And it shows. There's a lot to get your head around when it comes to the business of food and beverage and they continue to rise to the occasion.

   
 
 

Russell Blaikie - Chef/Partner 

Russell Blaikie left the country town of Cowaramup for ‘the smoke' of Busselton when he was just 6 years old. The dairy and sheep farm that he was brought up on holds many cherished memories, warm milk from the dairy on morning cereals, fresh mushrooms picked from the paddocks at dinner and fresh fruits plucked from the trees planted around the farmhouse.

Those memories gave Russell an understanding of seasonality; that plums and peaches from the kitchen garden were fantastic during the warmer months, oranges were picked when it was cooler, lamb always tasted better when the grass was green and fresh in spring, just like the cows milk that seemed creamier and richer at the same time of year.

Moving to Perth to take an apprenticeship in a five star hotel, Russell experienced an industry and lifestyle that appealed to him. He won many awards during this period, including State and National Apprentice Cook of the Year and was part of the Australian National Team to compete at the culinary Olympics in Frankfurt in 1984, as well as joining a team competing in the World Culinary Competition in Osaka 1985.

Russell then trained under Anton Mosimann at the Dorchester Hotel in London. He moved to the two Michelin starred Terrace Restaurant at ‘The Dorch' and further developed his passion for food in his travels through France, Spain, Portugal and Italy.

On return to Australia Russell worked for several years around some of Perth's better establishments, then accepted an opportunity to open 44 King Street as Head Chef. He made the move from employee to partner and 44 King Street became a resounding success with national acclaim for some nine years.

After leaving 44 King Street, Russell opened Must Winebar with partners Garry Gosatti and other financial backers in 2001. Russell went back to his obsession with French Bistro food, and developed an outstanding menu that tipped its hat to classic French Bistro food, with a modern touch and expert technique. “Food from the heart to feed the soul” is how he describes the food at Must.

In his 'spare' time Russell writes a weekly cooking column in the West Australian Weekend Magazine, and has a regular spot on ABC local radio with Russell Woolf, called Lazy Susan. He also regularly cooks at the Great Southern Taste Festival and consults in the food industry.

   
 

Selina Hegarty – Restaurant Manager

Born in Western Australia Selina's early food influences came from her Italian Grandfather and his vegie garden filled with everything from strawberries and rhubarb to potatoes and garden peas.

She has lived in New Zealand and in Ireland where fishing played a large part in her daily activities. Travelling through south east Asia and Europe sampling local food & produce has added to her culinary interest and experience. Selina has been working in the hospitality industry for over 14 years.

She loves to cook, is married to a chef and sneaks into the Must kitchen for lessons to hone her skills. The team at Must love it when she arrives in with her freshly baked muffins for staff meetings. Selina dreams of running a little restaurant in Ireland one day.

  
   
 
 

Emma Sputore - Sommelier

Emma has worked in hospitality for 12 years and started with Must in 2003. In 2004 she completed a Diploma of Wine Studies at Edith Cowan University under the direction of Steven Charters MW, giving her a great insight into the world of wine while refining her palate.   

Extensive travel to many of Australia's outstanding wine regions has given Emma a deep understanding of Australian wines. Her time spent in New Zealand, France and Italy has added to her wonderful first hand experience.

Emma exudes a passion for wine and a dedication to providing Must customers with one of the most interesting and diverse wine lists in Australia .

She is driven by the constant need to learn more about wine and in turn, pass that knowledge on to the rest of the crew. And she gains great satisfaction in providing the customer with an experience which is memorable and special.
   
 

Andre Mahe – Head Chef

Born in Brittany in North Western France, Andre's home town was Moelan sur Mer. His father was a Butcher-Traiteur –Charcutier and he grew up spending lots of time in the family business. When he was 14 he worked there during school holidays and after he completed school he took an apprenticeship with his father, making the terrines, pates, rilletes, sausages that his father had become well know for, in the main street of the village.

When he completed his apprenticeship he completed his national service year, then moved to Paris and worked in several large charcuterie shops learning more about the charcuterie trade. He found that the notion of cooking was appealing. Alain Chapel and Marco Pierre White were two of the great chefs he looked up to, so he made the move into a cooking apprenticeship in a large brasserie in Paris.

The desire to discover the rest of the world led him to travel to Australia with his partner Isabel (who was also from his home village) and good friend Gwenael Lesle.

He landed on the beach at Observation City in Perth as Chef de Partie at 24 years of age, then became Sous Chef. Moving from there to stints across Australia in Canberra , Woolongong and the Whitsundays, Andre decided on Perth as the place to settle.

He rates Gordon Ramsey and Joel Robuchon as his modern influences, for innovative produce driven food, and passion for excellence.

 
   
 

 

Chris Cheong – Sous Chef

Chris was born and lived in Singapore for 8 years, before moving to a 150 acre dairy farming property near Harvey. Fresh bacon from their own pigs, veggies grown in the farm's kitchen garden and cooked on the wood fired stove was a massive change from his earlier years in Singapore .

Chris then left the country to go to boarding school in Perth. He found an interest in cooking when a new chef joined the boarding school and vastly improved the quality of the food. His first work in a kitchen was there, a few hours after school or in the evenings.

His first real job in cooking was at Voyager Estate in Margaret River on a special event with Don Hancey. He then moved to Perth to take an apprenticeship at Burswood Resort Casino. There Chris learnt about quality, large scale production of food (so that's how you make 100 litres of béchamel sauce). He then moved onto Must Winebar to complete his apprenticeship.

Now as Sous Chef at Must Winebar he is integral to the success of the kitchen and also works with Russell Blaikie styling food for various press articles.

   
 

Zach Nelson – Champagne Lounge Manager

It all started back in Orange County, California where Zach started his hospitality career as a chef over ten years ago. Working his way from kitchen hand to chef to Maitre D' to floor manager to bar manager.

It's the buzz of service and his obsession with food and wine and spirits that keeps him happy right out in the front line and now as manager of the very slick Champagne Lounge. In preparation for his current role Zach spent some time in Champagne, visiting the Champagne houses now represented in the hefty tome of fabulous fizz available in the Lounge.

His favorite drink is Champagne of course. It reminds him that life is beautiful and that there is always a reason to celebrate with Champagne.