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People

Elevating plant-based cuisine to a new level of sophistication.

Chef Peggy Chan

Setting an example of true leadership & convictions

Peggy Chan has many titles at Nectar: Founder, Managing Director, Executive Chef, Visionary, etc. Over the years Peggy has striven to promote plant-based, sustainable dining. Understanding that change is constant, Peggy has set an example of how plant-based dining can be elevated to the forefront of the culinary world. She believes that nectar is an extension of her vision and values and wants to share that with the world.

Ashish Limbu

Stepping foot into Nectar, you’ll immediately be greeted by Ashish Limbu, our amazing restaurant manager. As restaurant manager Ashish helps nectar run smoothly and that all our diner will have quality service. Outside of work she stays true to the ethos and values of Nectar, applying the philosophies of “zero-waste”, honesty, and loyalty to her daily routine. Every diner that comes through our doors  is valued by Ashish and her team.

Jess Chow

As the Development Pastry Chef Jess Chow tasks herself with producing pastries that are healthy and delicious. Being able to expand her repertoire for ingredients and realizing the important connection between nutrition, taste, and flavour are of paramount importance. As Development Pastry Chef, jess has figured out how to creatively use whatever ingredients to maximize flavour and reduce waste, as well as bring in fresh ideas that will improve the dining experience at Nectar.

Joel Tomas

Joel Tomas does a bit of everything at Nectar; Community Manager, the guy behind the bar, and bad joke teller. Noticing how broken the food system was Joel wanted to be a part of the solution. As someone who’s family has been operating as stewards of the land in Australia, Joel understands the importance of Nectar’s ethos and values.

Jess Chow

As the Development Pastry Chef Jess Chow tasks herself with producing pastries that are healthy and delicious. Being able to expand her repertoire for ingredients and realizing the important connection between nutrition, taste, and flavour are of paramount importance. As Development Pastry Chef, jess has figured out how to creatively use whatever ingredients to maximize flavour and reduce waste, as well as bring in fresh ideas that will improve the dining experience at Nectar.

Jess Chow

As the Development Pastry Chef Jess Chow tasks herself with producing pastries that are healthy and delicious. Being able to expand her repertoire for ingredients and realizing the important connection between nutrition, taste, and flavour are of paramount importance. As Development Pastry Chef, jess has figured out how to creatively use whatever ingredients to maximize flavour and reduce waste, as well as bring in fresh ideas that will improve the dining experience at Nectar.

Jess Chow

As the Development Pastry Chef Jess Chow tasks herself with producing pastries that are healthy and delicious. Being able to expand her repertoire for ingredients and realizing the important connection between nutrition, taste, and flavour are of paramount importance. As Development Pastry Chef, jess has figured out how to creatively use whatever ingredients to maximize flavour and reduce waste, as well as bring in fresh ideas that will improve the dining experience at Nectar.

Jess Chow

As the Development Pastry Chef Jess Chow tasks herself with producing pastries that are healthy and delicious. Being able to expand her repertoire for ingredients and realizing the important connection between nutrition, taste, and flavour are of paramount importance. As Development Pastry Chef, jess has figured out how to creatively use whatever ingredients to maximize flavour and reduce waste, as well as bring in fresh ideas that will improve the dining experience at Nectar.

Tammie

Educating about healthy delicious food is Tammie Tsang’s job as Head of Curriculums at Pollen Lab. Tammie believes that successful kitchens have positive energy and gender equality, which is evident at Pollen Lab and Nectar. She uses food to heal and trusts in the process of trial and error to provide knowledge for others. Tammie has adopted systems of thinking on a personal and business level for living sustainably. With her knowledge on nutrition she aims to promote healthy, plant- based, sustainable eating.