Laif Etournaud has more than 25 years experience producing beautifully refined food in some of Sydney’s best regarded kitchens.

Beginning his career whilst working for Sydney restaurant legend, Anders Ousback, Laif went on to refine his craft under the guidance of Gay Bilson and Janni Kyritsis at Sydney’s Berowra Waters Inn, where he learnt the discipline and art of perfectionism.

Laif held the position of Sous Chef at Bistro Moncur under Damien Pignolet and Colin Holt, after doing Pastry at Cleopatra’s in the Blue mountains.

He then went on to open two of his own restaurants, the first Onzain Restaurant in Sydney’s Bondi Beach and then in 1996 he opened Onde in Darlinghurst, which has become one of Sydney’s favourite dining institutions, still open today.

Laif has now joins Edge Group as Executive Chef, where he will collaborate on the quest for the best pub and restaurant menu concepts.

John Mulcahy is a forth generation publican. He was born and raised in Sydney and has dedicated 30 years to the hospitality industry where he has worked in management and operational roles in a variety of different size hotels throughout NSW.

John initially worked in hotels to supplement his student income, but quickly realized that the hospitality industry was his passion. He is fortunate to have initially worked in the large iconic Oaks Hotel at Neutral Bay where has was able to learn and develop operational skills in most aspects of the day-to-day hotel management. He has been employed as Licensee of a number of hotels, both in the Sydney area and more recently in rural NSW.

John has in depth knowledge and understanding of how to manage and operate a hotel, and with his many years of practical experience he has demonstrated that he is able to identify issues and to provide practical solutions to increase business turnover.

John has worked in hotels both pre and post the introduction of gaming machines, and appreciates the benefits of offering a balanced entertainment solution, which does not completely rely on gaming. Whilst John was Licensee of the Five Dock Hotel, which is renowned as one of Sydney’s top gaming hotels, “Ecco Restaurant” was an integral part of the hotel’s offering, and was awarded one hat in the Sydney Morning Herald, Good Food Guide.

Born in England and having grown up in Australia, Asia and the USA, Aidan started his hospitality career at the iconic Bayswater Brasserie in Sydney in 1983.

After working under some of Sydney's finest chefs, including Greg Doyle, Gay Bilson and Philip Searle. Aidan spread his wings for overseas where he worked in Hong Kong and England. In London he managed leading Michelin Star restaurants, Pied a Terre and Benares, as well as the revered super gastro pub, The Thomas Cubitt.

During this period, Aidan managed one of London's leading bar brands, The Eclipse Group, where he was involved in developing the original concepts and formulas that would go on to be duplicated throughout the top end cocktail bars of Chelsea and the UK.

A career epiphany arrived after being approached by English gastro pub guru and Chairman of Veuve Clicquot, Rupert Clevely to establish the set up of the Geronimo Inn pub group. With this opportunity Aidan realised his true passion was the development of a unique pub experience. With fresh strategies and marketing ideas they developed the new concept of the gastro pub, with key criteria being great food, a female friendly environment, table service, welcoming ambience and quality product. This strategy was enormously successful, increasing sales by over 200% within the first three months of operation. Geronimo Inns are now recognized as the leading Gastro Pub brand in the United Kingdom.

With almost 30 years of experience and an extensive knowledge of the hospitality industry, Aidan brings invaluable hands on operational skills to Edge Group.

Dan has more than 20 years experience in the hotel and hospitality industry in Queensland, the United Kingdom and Sydney.

Most recently Dan has held the position of Group General Manager for the Palace Leisure Group of Hotels, which includes the: Empire Hotel, Kings Cross, Palace Beach Hotel, Coogee, Roxy Hotel and Theatre, Parramatta and Beachcomber Hotel, on the Central Coast.

Dan now brings his wealth of operational management experience to Edge Group.

Daniel was born into hospitality and since 1995 has been behind bars internationally and at home. Locally Daniel has worked some of Sydney’s most exclusive venues including The Grand Pacific Blue Room, International Restaurant & Bar, The Boathouse, Kirketon Dining Room & Bar and Longrain Restaurant & Bar – helping these venues set new benchmarks and maintain elite standards through innovative cocktail design, system implementation and targeted staff training.

Meticulous about mixology, ravenous for knowledge and passionate about wine, Daniel has honed his skills to become the ultimate go-to man for bar solutions and inspiration.

After completing a BA of Interior Design in Sydney 2002 Margo moved to Italy to complete a Master of Design at Domus Academy, Milan covering architectural and product conceptual design whilst learning from some of Europe’s most distinctive designers.
Upon returning to Sydney a career in high end residential design was formed whilst working for well-known companies defining an understanding for detail, practicality and spacial planning.
It is with these learned skills she now creates spaces of balanced style and relaxed sophistication. With a basis of modern lasting essentials layered with textures, colour and character pieces and finishes her subtle style defines each space while maintaining the client’s personality shines through.
With continuing creativity Margo Reed Design covers all bases of interiors from concept to final handover of residential, hospitality, and commercial spaces as well as decorating and styling.