Ovolo Group Creative Culinary Partner, Ian Curley.

Continued evolution and innovation in Ovolo Group’s dining concepts has been tasked to Chef Ian Curley, who has expanded his role with the company as its new Group Creative Culinary Partner for Australia.

In his new role, Ian will oversee kitchen operations and dining concepts across Ovolo’s Australian network, working alongside culinary consultants engaged with individual hotel projects including Shannon Martinez at Lona Misa in Ovolo South Yarra; Roy Ner at Za Za Ta Bar and Kitchen at Ovolo The Valley and Mathew Kenney at Alibi Bar and Kitchen in Sydney.

Alibi Bar and Kitchen at Ovolo Woolloomooloo.

Curley will also play a strong developmental role in helping emerging young cooking talents design and evolve new concepts across the network. Speaking of his new role, Curley said it was the best position he could have asked for.

“Working with and mentoring a fantastic team of young and passionate chefs across Ovolo’s restaurants and collaborating alongside the talented Shannon Martinez, Matthew Kenney and Roy Ner, they are considered some of the best in their fields,” Curley said.

“I am really enjoying lifting an already high benchmark of the food we offer in our restaurants and working alongside these people who inspire me with their enthusiasm as much as I mentor them.

Ovolo Nishi in Canberra recently took on an upgraded look.

“Additionally, learning from Ovolo’s passionate who genuinely care about food and drink and innovative concepts has been my main reason for taking this broader national role.”

Curley brings 25 years’ experience in food and beverage to his new role, including senior roles at some of Melbourne’s finest dining establishments. He is the owner of French Saloon and Kirks Wine Bar and has consulted for the Melbourne Racing Club. A connoisseur of European cuisine, Curley’s signature style is French fare, drawing on his training in kitchens across London.

Ovolo Director of Operations Australia, Wayne Taranto, said he knew Ian would take Ovolo’s dining experiences to the next level through developing new food concepts as well as providing support and mentoring to the company’s passionate chefs across Australia.