"Coming together is a beginning, staying together is progress and working together is success." Henry Ford
Mark Wilson | Restaurateur
Son of a naval diplomat, Mark has many memories of helping at his parent’s wonderfully stylish cocktail parties. ‘I grew up with a tray in my hand,’ he jokes. Mark’s instinct for finesse and warmth of hospitality are fundamental to his success.
Mark’s previous establishments have been Manly’s iconic The Bower Restaurant, the award winning prestigious Watermark Restaurant at Balmoral Beach and the Bar Ristretto Cafe’s at Warringah Mall, Bondi, Macquarie Centre, Chadstone and more recently T2 at Sydney Domestic Airport.
Mark’s favourite on The Shaggy Cow’s menu is the Thai Chicken San Choy Bau.
More often working behind the scenes, Elle is responsible for everything other than the daily hands on running (which Mark does so well).
She has had extensive experience in the Conference and Meetings Industry, Event Organisation and Production, Entrepreneurial Business Management and all of the logistics in-between. Originally starting out in the hospitality industry to project cashflow into her travel addiction, she has now come full circle!
Elle's favourite on the menu is the Warm House-Smoked Trout Salad.
Prao, as more often known, has been at The Shaggy Cow since the doors first opened. She previously worked at Bar Ristretto (one of Mark's previous establishments) at Sydney Airport. Prao will know your coffee order, even if you don't!
Originally from Udon, Thailand, Prao has lived in the Southern Highlands for three years.
We are so very lucky to have Prao on our team (she is also pretty much part of our family)... so hardworking, loyal and very generous.
Prao's favourite food at The Shaggy Cow is the Saffron Risotto (and anything in the cake section).
Brenda brings a phenomenal amount of knowledge and a wealth of experience.
Originally from Thames Valley on the North Island in New Zealand, she came to Australia for a holiday and never returned!
With a Degree in Applied Science and having graduated from Teacher College, Brenda became a Home Economics Teacher and went on to teach Hospitality Certificate III. She was invited to teach in Vietnam for an Oz Aid Project on a 2 year contract. She ended up staying for 8 years and replicated the teaching program to be taken across the whole country.
She came back to Australia after being offered a fabulous job in Canberra and eventually found her way to the Southern Highlands. How lucky we are!!! Thank you Brenda!
Brenda's favourite on the menu is the Eggs Benedict the Shaggy Cow way.
Jerad (a.k.a. J-Dog) has been at The Shaggy Cow for close to 2-years. Recently, Jerad took on the role as Head Chef, when Julia Daly moved on to greener pastures. Jerad had been in the role of Sous Chef and was the creator of our dinner menu.
Originally from Wyoming, USA, Jerad is passionate about sourcing amazing produce and often spends his time foraging eclectic ingredients! He loves creating magical adventures with his two boys and in his free time, loves working on special projects, including building The Shaggy Cow’s veggie garden box and the amazing smoker.
He has previously worked at Restaurant Balzac (Randwick), Manta (Woolloomooloo), Paddington Inn and Centennial Restaurant.
Classically trained in his cookery, he is a walking encyclopaedia on all French cuisine. We are truly grateful to have Jerad on our team.
Jerad's current favourite on The Shaggy Cow’s menu is the Slow Cooked Beef and Vegetable Pie.
Andre would have to be the hardest working guy that ever lived! He is a legend.
Having been with us for 4 years, Andre truly knows all aspects of The Shaggy Cow and is able to jump in to lend a hand in any capacity, and always with a huge smile on his face.
We are very lucky that Andre chose to work for us and we hope that he will continue to for a very long time.
Andre's favourite on the menu is.... a Banana Smoothie!