We create great tasting food and drinks to make you smile inside and out.
Simple, healthy, fresh and tasty food that fuels your body and mind. That is what we believe in and the feeling behind the food we create. Top quality produce, taken from the paddock to plate, and prepared with care and loving kindness.
Most of our produce comes from the Crooked River Surf Lodge Farm, located on the south coast of New South Wales. Our chefs choose the produce they want to be planted, so we have the best seasonal menu possible.
Crooked River Surf Lodge Farm has a sustainable approach. Their chickens have their own paddock and caravan and the cattle roam on the coast by the ocean. We aim to have all product from farm to plate within 24 hours.
With over 15 years experience as a chef, Ivalu has worked for fine dining establishments, Spanish wine bars, and whole food restaurants. Born and raised in Sydney to Chilean parents he developed an early interest in exercise, nutrition and cooking delicious food.
His chef journey began working in Melbourne’s renowned two hat Spanish restaurant Movida under Frank Camorra. Since then his deep love of food has taken him to London, working in French bistros and Spanish tapas bars as senior sous chef of two rosette Spanish tapas bar Barrafina. In 2010 after a small stint working in Spain he finally came home to Sydney.
The next five years he would work for Icebergs in Bondi and then once again join the Movida team to open Movida Sydney in Surry Hills. In 2016 as head chef of Movida Sydney he finally reached a crossroads in his career. The food he was cooking at home was not the same food he was cooking in his restaurants. This passion for good clean healthy food led him to part ways with Movida and take up a role as senior sous chef at Sol Botanica in Vaucluse. A gluten-free restaurant with a menu based on nutritious principles.
Joining the team as head chef of the Well cafe and armed with a certificate in nutritional sciences he has finally come full circle. At The Well cafe, his vision is to develop a menu that is not only highly nutritious but super tasty.