Quattro Family
Managing Partners
Sonny and Kerry King invite you to join them for a Quattro experience - and have "our family serve yours - at our place or yours".
Sonny and Kerry are very much locals in the north Turramurra area. Their 3 children attend local schools and they are heavily involved in local community clubs.
Kerry is a child of the restaurant business - having started working in the family restaurant the "Island Point" in Port Douglas some 25 years ago. In the ensuing years - between raising 3 children - Kerry has managed to be involved with a number of other hospitality businesses.
Sonny's love affair with the industry was spawned with a simple Bar course in 1985- which saw him ultimately leave the mining industry in central western NSW. Since then - Sonny has managed many - Multi faceted hospitality companies, with at one stage over 400 people in his employment. During 1999 - 2000 Sonny was nominated for the Prime ministers employer of the year award for his work in the Restaurant Industry.
After a few years "off", Sonny and Kerry have returned to the Restaurant business - having taken over operations and management of the old "La Botte" restaurant in their local village of North Turramurra. They soon changed the name to Quattro and implemented the simple philosophy of Great food and Great service. By employing and nurturing local talent (including their sons Ben, and now Nathan) - the business is now a North Shore Icon as a Fine Dining Restaurant.
Executive Chef
Luke, like most chefs, went on to refine his craft by working in Restaurants throughout Europe, Africa and the USA before returning to Australia
Luke's passion for the industry started prior to him completing his secondary school studies, working as a kitchen hand on weekends and after school. Luke gained an apprenticeship at the Sackville Hotel in Rozelle Sydney and completed his final two years of his trade at the much esteemed Curzon Hall in Marsfield, Sydney.
After completing his apprenticeship Luke went on to be Sous Chef, then executive Chef and ultimately Food and Beverage Manager of Curzon Hall with 60 staff and managing functions of up 1000 guest Luke, like most chefs, went on to refine his craft by working in Restaurants throughout Europe, Africa and the USA before returning to Australia and joining the Quattro family with Sonny and Kerry and the launch of their new venture - QUATTRO.