​Executive Chef

head chef

Michael Robinson has an outstanding reputation in culinary excellence. He trained at The Bathers Pavillion, Balmoral and worked at reenowned 

restaurants La Trompette in London and Ortolan, LA. Upon returning to Australia he joined Justin North at Becasse (2 hats) where he worked for 5 years as joint Head Chef before launching Becasse group’s Quarter 21 (one hat) as Head Chef. Micheal then worked as head chef at Margan Restaurant, Hunter Valley for 3 years.


Alana Downie has had a passion for all things food, wine and coffee for as long as she can remember. The real turning point for this was, at 17, when she started working for a Husband/Wife team on Phillip Island, Victoria. It was here she learnt to appreciate all things hospitality and her passion and curiosity for the industry only grew stronger.

After working and teaching in many holiday destinations around Australia she found herself back in the Hunter Valley.

Restaurant manager

Lucas Laird has built a strong reputation having tained at Rock, Pokolbin (2 hats) and worked at Dish, Wallarah Bay, as Senior Chef, Felici Mi as Head Chef and Peppers Retreats. He then joined Michael Robinson at Margan Restaurant (1 hat) as Sous Chef where he worked for 2 years with Michael before joining the team at Zaih's as Head Chef.