Mark Wells – Farm Manager
Mark is passionate about managing the land in a sustainable way. His vision is to grow the highest quality produce destined for the tables of our restaurant – Megalong at LOT 101 – and to oversee the healthiest cattle. Working closely with Executive Chef Colin Barker, Mark selects the produce that is in season and ensures our restaurant is supplied with the freshest, tastiest veggies, herbs and fruit available in the Valley.Â
Fabrice Rolando -Production Manager
Fabrice works with Mark and the team to plan for the restaurant’s needs. With a long career and horticulture and local knowledge of the vallies in the Blue Mountains, Fabrice was pivotal in determining the type of produce we grow and the best aspect at which to grow it on the property. He’s also a detailed gardener with a love of natural, rambling gardens.
Josh Hayes – Horticulture Manager
Adopting innovative techniques for cultivating fertile soils to produce vibrant crops is a core focus of our farm team. Josh Hayes is our horticulture manager at LOT 101.
Kristina Stefanova – Director
Kristina’s intent in bringing Megalong at LOT 101 to life is to provide guests with all the warmth of the inside whilst cocooning them from the elements outside. When setting out to create LOT 101, Kristina’s ambition was to work with the local community in the Valley to create a place where nature is gradually restored and good practices are an integral way of life.
Colin Barker – Executive Chef, Megalong at LOT 101
Colin’s vision has always been to work in sync with the land. This notion of symbiosis informs Colin’s approach to seasonal dining. Teaming up with Mark, the two work in a natural cadence to create dishes that are freshly picked and prepared in accordance with the seasons of the year. Colin believes he shouldn’t need to walk far from the kitchen to Mark’s garden to source the freshest ingredients to create simple meals that taste amazing. It’s a refreshing and energising change from years of working in Sydney.