Neil Nolan is the Head Chef of Pony Dining The Rocks in Sydney. The cutting edge bar and grill restaurant nestled in Sydney's historic precinct offers the finest cuts of meat and local produce. 


Neil Nolan has been at Pony Dining since day one (that’s nearly 10 years!). Originally from Ireland, Nolan moved to Australia about 17 years ago, working in kitchens from the Great Barrier Reef to Tasmania. Speaking of his cooking over a wood fire grill, Nolan says, “Pony Dining is one of the first restaurants to cook over wood and I would never want to cook over any other medium now.” 


With dishes inspired from the Mediterranean, South East Asia and Australia, the menu is eclectic and produce focussed. The Argentinean wood fire grill cooks up the finest cuts of meat, fresh seafood, and a delicious array of shared and larger plates. The open kitchen is great for interacting with guests, plus it’s always fun to see your food being prepared right before your hungry eyes.  


Neil’s must-try dish: Rangers Valley Flat Iron 250g, 270 days grain fed with spiced black beans, mushrooms, crispy puffed wild rice.



Chris Mann is the Head Chef of Pony Dining Eagle Street Pier in Brisbane. Chris brings over a decade of culinary experience to the expert lineup in the kitchen, as well as an exceptional ability to create and combine unique flavours.  No stranger to the team at Pony Dining, the talented Mann has been a star addition to the riverside restaurant since 2012. Prior to Pony, he honed his skills at several upscale Queensland establishments. With experience in a range of cooking styles, from Italian indulgence to fine dining, he has a strong background to draw on when it comes to crafting Pony Dining’s contemporary modern Australian fare.


Chris brings a passion for local and seasonal produce to the kitchen, desirous to use Australian produce wherever he can. His philosophy is all about showcasing natural ingredients and their delicate flavours without overhandling. ‘Fresh produce is everything to me,’ Mann said of his food philosophy. ‘How a chef treats produce, from the minute he selects it, to when it enters his kitchen, is prepared and is served on the plate, should be reflected in the taste and appearance of the final dish.’ He spoke of his personal style ‘The majority of my signature dishes feature just 3 or 4 components executed perfectly. Take care of your produce and it will sing on the taste buds.’



James Mathers (aka Jimmy) is the Head Chef of Pavel & Co in Sydney's CBD. More details about how awesome Jimmy is... coming soon!