Our People
The Fink Group
From humble post war migrant beginnings in Melbourne to running two of the most successful restaurants in Australia, The Fink Group has been in the hospitality business for over seven decades. Third generation restaurateurs and hoteliers, the family run business now owns two of Sydney’s best-loved restaurants, Quay and Otto Ristorante.
The Finks are quiet achievers, committed to fostering talent in all areas of business operations. It is this commitment to their most valuable assets – the people who work for them – that has distinguished the establishments they have owned and managed.
They have also demonstrated an uncanny ability to spot and partner with great talent: Peter Gilmore, Tony Bilson, Peter Kuravita, Guillaume Brahimi, Mark Best and James Kidman have all worked with the Fink Group.
The Fink Group is also committed to supporting the community through its businesses. It supports local business, education and cultural organisations, such as local farmers and winegrowers, the Sculpture by the School’s festival, Variety, Sony Foundation, Griffin Theatre, Cure Cancer Australia and The Sydney Children’s Hospital.
Otto Staff
Richard Ptacnik – Head Chef
Head Chef Richard Ptacnik has a keen sense of Italian cuisine even though he hails from the Czech Republic. Richard began his career in Prague working with Zdenek Pohlreich at the Radisson SAS Hotel. After stints in both Germany and Switzerland, Richard headed to Australia where he worked briefly with Jock Zonfrillo before joining the ranks at Otto Ristorante. He quickly moved up to the role of James Kidman’s Sous Chef and has spent the last 5 years working with James to continually evolve the menu.
Richard took over as Head Chef in late September 2009 and we are very excited to be able to watch him and his enthusiastic kitchen team take the food to a new and exciting level.
Graham Ackling – Restaurant Manager
Graham Ackling is a true hospitality professional and believes in the important balance of seamless service and exquisite food quality. Graham can often be quoted as saying “It is all in the delivery”.
With a background in finance, Graham commenced his hospitality career in Sydney as the Food and Beverage Manager for Havana Joes Tavern and Restaurant a leading Sydney Hotel.
Looking for a new challenge Graham spent several months travelling through Europe experiencing different cultures and cuisines, before recommencing his career in London. Graham was selected to join the Conran Group’s flagship restaurant The Butlers Chop House which overlooks the London Tower Bridge. At the Conran Group he was trained in the Conran Service Methodology, which is based on superior personalised service and product knowledge.
Graham’s silver service skills were honed in two of London’s most prestigious restaurants Palio Bar Restaurant and City Rhodes Restaurant where he excelled as a Head Waiter and then as an Assistant Manager.
Seeking blue skies, Graham found himself in Auckland for several years where he successfully managed two award winning restaurants, G.P.K. and Hammerheads Seafood Restaurant.
Returning to Sydney in 2003, Graham commenced a position with Otto Ristorante as Senior Waiter / Maitre’d. In November 2005 Graham was appointed to his current position as the Restaurant Manager of Otto Ristorante.
Nicky Johnston – Operations Manager
Nicky hails from New Zealand having had a long career in hospitality. After finishing school she enrolled in Hotel Management with Southern Pacific Hotel Corporation. As with all antipodeans, travel beckoned, and her 2 year overseas sabbatical turned into 20.
Whilst overseas amongst all the travel, she was at the forefront of the Gastro pub explosion owning and operating 2 award winning food orientated Country pubs in southern England. A wish for sunny skies and warm weather eventually drew her homeward bound, not quite making it to her home shores of New Zealand, after stopping off in Sydney to visit with family.
Nicky started at Otto Ristorante in 2002 in an administration role helping to operate both Otto and its baby sister, Nove Cucina – the pizza and pasta restaurant which also resided on the wharf at Woolloomooloo. In 2006 Otto had a change of ownership whereupon she moved into the role of Operations Manager. Always the consummate professional, her dedication to customer service, fine wine with fabulous food is absolute……along with her support for her beloved All Blacks !
Patrick White – Sommelier
Patrick’s career in the hospitality industry started more by accident than by careful planning, but has since blossomed into a lifetime’s professional dedication to fine wine and food.
Tertiary education faltered following completion of a Bachelor of Arts at Adelaide University. International travel beckoned, but a meal ticket was needed. A Certificate in Hotel and Catering Operations at Adelaide’s Regency Park TAFE was undertaken to fund the peregrinations. Patrick found he had a natural aptitude for hospitality, duxed the course and planted the seeds for a life in the restaurant game.
What has followed has been nigh on twenty years of working in restaurants both in the UK and Australia, developing an ever growing interest in fine wine and the pivotal role it plays in the dining experience.
The opportunity to work as a sommelier first came in 2001 while working for Luke Mangan at Salt Restaurant in Darlinghurst. Four years spent running the wine lists for Luke Mangan’s three restaurants preceded Otto, where Patrick has been Sommelier since September 2005.
Ongoing education is essential to stay current with Australia’s rapidly evolving wine industry. To that end Patrick recently travelled to London and successfully completed the Advanced Certificate offered by the Court of Master Sommeliers. It is the precursor to attaining the title of Master Sommelier and Patrick is one of only three Australians to have attained this qualification. Sound professional knowledge to back up service expertise.
