Meet the team
Greg Barclay - Operations Manager
Greg Barclay (Owner/Operations Manager) started his career in Cafes at 17 years of age. He was eager to learn as much as he could to become more influential to the businesses he was working for.
Greg quickly found a passion for hospitality, and the ability to make a positive impact in people’s lives via a quality product, and premium customer service.
Following this, he moved into the Hotel sector. He moved up the ranks to become a Licensee, operating multiple venues.
From this platform, he ran large scale food and beverage venues, in a General Manager capacity.
Greg then decided to start his own Catering and events company and started to grow a portfolio of hospitality businesses.
Greg was recognised in 2018 as a finalist in the Rising Star category for the Australian Hotel association awards.
Cafes were always a passion for Greg and it was his dream to open one. Iluka on Baywater is this dream becoming a reality!
Adham Aston - Executive Chef
Adham Aston (Owner/Executive Chef) has come from a background of international and Australian culinary experiences, working with people such as Jamie Oliver, Justin North, and Gareth Howard.
His passion for cooking came at a young age when he would spend time in the kitchen with his parents, preparing ingredients and learning about quality produce.
Adham then started at a small café/restaurant in Wahroonga on the upper north shore of Sydney, and then proceeded to Europe where he worked and travelled to different European countries.
It was here that Adham learned about, and experienced the food and wines of Italy, France, Germany, Holland, Spain, and Greece; just to name a few.
On returning to Australia, Adham worked at the two hatted Becasse/Quarter 21 Restaurants.
Adham believes that a quality product is the foundation of an amazing culinary experience. He believes that Australia has the best produce on its doorstep.
Adham was a finalist in the Chefs table competition and has been featured in the Daily Telegraph on two occasions for his culinary accomplishments.