"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).
Christian has now been with us for a year! A very talented chef, Christian has quickly risen up in the ranks at The Shaggy Cow. His food styling skills are far beyond his years. Watch this space!
Christian is originally from Java, Indonesia and had been living in Melbourne before moving to the Southern Highlands.
He brings with him a heap of fresh ideas are we very fortunate to have Christian at The Shaggy Cow.
Christian's favourite on the menu is the Salt and Pepper Squid.
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.
Elyn has worked at The Shaggy Cow for more than two years. She is extremely kind, courteous, very hard working and an integral part of the team.
Originally from Narooma, NSW, Elyn has been in The Southern Highlands for about 4 years.
We are so grateful for Elyn's loyalty and just love her sense of humour. We are very appreciative to have her on our team.
Elyn's favourite on the menu is the Zucchini and Sweet Potato Fritters.
Lily originally started working with us just 3 weeks after first opening the doors! After a 6-month stint, she got the travel bug and had a big adventure on the other side of the world. When she returned, she couldn't wait to re-join the Shaggy mob... and we couldn't wait to have her back!
Lily is currently expanding her mind at Uni, is a sweetheart, a hard worker, an eager student and a true asset.
Thank you for everything you do Lily. We are very lucky you chose The Shaggy Cow.
Lily's favourite at The Shaggy Cow is the Pulled Pork Panini.
Toby (a.k.a. Big Dog) has worked at The Shaggy Cow for a year and has been an amazing member of the Shaggy Team. A master of speed, accuracy and professionalism. Toby has been a great asset to The Shaggy Cow from day one and has since taken on a position as a Supervisor.
Brought up in Bendigo, VIC, he has previously worked as a chef and is also a great editor if you ever need one...
Toby and Amy (who also worked at The Shaggy Cow) have a gorgeous 2 month old boy, Henry.
Toby's favourite on the menu is the Sautéed Field Mushrooms.
Bobby has worked with us at The Shaggy Cow for a year.
He has a great sense of humour, has lots of experience with Vietnamese food and is Christian's brother!
He makes the BEST Rice Paper Rolls for staff meals!
Bobby is from Java, Indonesia and had been living in Melbourne before finding his way to The Southern Highlands where we hope he will stay for a long time.
Bobby's menu favourite is the Thai Chicken San Choy Bau.
Andre would have to be the hardest working 16-year old that ever lived! He is a legend.
Having been with us for 2 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!