Tony Davis has served as executive chef at Café San Marco for a career spanning 7 years par for a time with the Port Office Hotel; only to resume his close relationship with Mr. Castrisos at Café San Marco in 2008. Previously, Tony received regional accolades while at Café San Marco including Queensland Chef of the Year.

Davis born and raised in Dunedin, New Zealand is a third generation chef. His family being commercial fishermen it would come as no surprise that Chef Davis specializes in seafood. After training at the Park Royal Hotels in Christchurch and under Master Chef John Cramer he migrated to Australia in 1994.

On arrival to Australia he was fortunate enough to work and open restaurants such as, Il Centro, Brett's Wharf Seafood Restaurant in Hamilton.

For Tony being Executive Chef at Café San Marco enables him to feed his passion for quality seafood and produce. Chef Davis recognizes that the expertise of the chef is as important as the freshness of the produce. Therefore, the menu features fresh, crisp flavours in which diners can enjoy. Focusing on local products and catering for the varied clientele that frequents South Bank Parklands. Chef Tony Davis has always believed that good food tastes better among friends.

Kelvin was born in Blenheim, a little town in the top of the South Island of New Zealand. Being right in the middle of Marlborough (Sauvignon Blanc country), it didn't take long for Kelvin's love of wine & food to develop. And after taking a part time waiters job at the Racecourse Hotel (which ended up developing into a Restaurant Managers position within a couple of months), he pretty much hasn't looked back.

Since arriving from New Zealand in 1999, Kelvin has spent his time living and working in South East Queensland. From his start at Tangalooma Island Resort QLD, he travelled up to the Sunshine Coast, where he managed two award winning restaurants - Hot Pipi's Café & Harry's on Buderim. More recently, after a second stint over at Tangalooma Resort, he was an integral part of the opening of Tanbah Restaurant & Wine Bar in the Brisbane CBD.

Kelvin's influence at CSM has resulted in a more defined sense of direction for the restaurant. After being a counter service, café-style restaurant for the last 16 years, we have now evolved into a full table service restaurant, with a much more A la carte - style menu.

Kelvin's passion for the hospitality industry brings a fresh & exciting vibe to Café San Marco. We hope you will notice the change as soon as you walk through the door.