Executive Chef Oliver Gould

Born and raised in Melbourne, award-winning chef Ollie Gould discovered early on that the fast pace and intensity of a bustling kitchen was where he thrived.

His signature aptitude of sourcing premium, local produce and flair for creating sophisticated-yet-unpretentious dishes quickly set him apart, earning him the coveted The Age Good Food Guide’s Young Chef of the Year in 2014.

Ollie’s culinary journey began as a teenager, juggling secondary school studies while working full-time as an apprentice at the iconic Stokehouse in St Kilda. His relentless drive and natural talent soon took him abroad, refining his skills across London, Spain, and Greece before returning to Stokehouse in 2006. By age 26, he was promoted to Head Chef, a role he held for five years, making his mark with a distinct style of sophisticated simplicity.

Following the devastating fire that ravaged the Stokehouse in 2014, Ollie played a pivotal role in rallying the community and reopening a pop-up version of the restaurant within just three weeks. He then went on to lead the kitchen at Perth’s The Shorehouse, where his focus on seasonal, produce-driven cooking continued to shine.

A new chapter began when Ollie joined the San Telmo Group as Head Chef, overseeing the launch of Palermo and Asado—two venues that introduced Melbourne to the primal art of whole-animal Argentinian asado-style cooking over open fire pits.

Seven years on, Chef Ollie remains at the helm of the San Telmo Group’s acclaimed restaurant portfolio, which includes San Telmo, Palermo, Asado, Pastuso, and the group’s newest addition, Robata—a one-hat, charcoal-fired Japanese venue. His leadership and vision continue to shape some of Melbourne’s most exciting dining experiences.