About Us

At Firedoor, we work intuitively with fire and seasonal ingredients.

The kitchen is entirely powered by wood and everything is cooked to order. We burn a variety of woods daily to create embers which are then used to cook in a way that enhances the natural characteristics of the ingredients.

Our kitchen is open-plan, allowing guests a clear view of the action which unfolds in the kitchen. It is important for us to invite diners into our world and show them how simple cooking can be, and how good ingredients can become great ingredients when grilled over a wood fire. Chef and owner, Lennox Hastie is fascinated by fire; his dedication and uncompromising approach has established Firedoor as an eating experience unlike anything else in town.

We don’t offer fine dining and we are not entirely casual either, choosing to strike a balance somewhere between the two. With Lennox at the grill, we focus on quality ingredients grilled to order, combined with friendly, informative service led by our General Manager, Zoë Burbage.


LENNOX HASTIE

Owner and Chef

Lennox Hastie is fascinated by fire. He spent his early career working at Michelin Star restaurants in the UK, France and Spain. Whilst he honed his skills in these kitchens, he began to lose sight of what he loved most about cooking, the ingredients.

After seeking out Etxebarri, a small asador with a strong tradition of wood-fired grilling, Lennox worked with Victor Arguinzoniz, pushing the limits of what could be cooked over a wood fire. He was exposed to a form of cooking that was so completely different, beautifully complex, yet simple, one that highlighted ingredients in their most natural state. It was a turning point. What began as one year at Asador Etxebarri soon grew into five.

Returning to Australia in 2011, Lennox was ready for his next challenge and joined forces with leading restaurant group, Fink. He opened Firedoor in 2015, and in 2022, he opened Gildas, a Basque-inspired wine bar in Surry Hills.

Lennox released his first book, Finding Fire in November 2017. Find out about the book here.


Shane Hennessy

Head Chef

Shane Hennessy is Firedoor’s Head Chef. With a career spanning over two decades, Shane developed his skills in some of Sydney’s most prestigious kitchens, including Lucio’s, Restaurant Balzac, Bert’s Bar and Brasserie, and Berowra Waters Inn, before joining the Firedoor team in December 2022.

Shane has always loved the primitive and often therapeutic nature of cooking with fire. Growing up in Wiseman’s Ferry on the Hawkesbury River, his familiarity and passion for native produce translates seamlessly to the Firedoor kitchen. Shane relishes in the challenges and triumphs of leading a team and creating a daily-changing menu where many of his favourite proteins, like native school prawns, steal the show.

Zoë Burbage

General Manager

Zoë is the General Manager of Firedoor. Hailing from rural England, Zoë has spent the last two decades in hospitality, spending time in respected kitchens, restaurants, bars, and the chalets of the Swiss Alps. Relocating to Australia in 2011, Zoë has held managerial positions at Spice Temple and OTTO Sydney, before moving to Firedoor in January 2020. She was drawn to Firedoor’s focus on highlighting native ingredients, the theatre of the restaurant, and the strong attention to each detail of the Firedoor dining experience. Zoë is passionate about creating a connection between Firedoor’s producers and guests through storytelling.


Angelica Patawaran

Maitre d’

Angelica’s career in hospitality has spanned over 15 years, having opened, and managed a number of hatted venues before joining the Firedoor team. Working her way through several positions from waiter to Floor Manager, Bar Manager, joint Acting Head Sommelier and Assistant Restaurant Manager, to Restaurant Manager, before becoming Maitre d’ in 2024.

Angelica, affectionately known as Gel, loves working at Firedoor because of its intimate venue space, the skills displayed in the kitchen, floor and bar, and the team that moves together as one entity to ensure the most special guest experiences.


Cecilia Mungai

Head Sommelier

Cecilia is Firedoor’s Head Sommelier. Cecilia embodies the power of passion and dedication. Her extensive experience and vibrant personality are just the beginning. Fondly known as Ceci, she brings a wealth of knowledge from renowned restaurants around the world, including the Michelin-starred Under in Lindesnes, the Grand Café in Oslo, and Essenziale in her native Florence. Cecilia’s trajectory at Firedoor is a testament to her abilities, starting as a sommelier in 2022, swiftly moving into the role of Assistant Head Sommelier, and then Head Sommelier a year later. Passionate about engaging with guests, Cecilia seeks to understand their comfort zone and then expertly guide them outside of it to discover the incredibly diverse world of wine.


Rory Cornish

Restaurant Manager

Rory Cornish is Firedoor’s Restaurant Manager. With over two decades of experience in the hospitality industry, Rory is dedicated to creating unforgettable guest experiences and fostering strong connections with both customers and staff. Before taking on his current role, he managed renowned venues New York, including Mulberry Project and Chinese Tuxedo. Rory also brings a wealth of international perspective to Firedoor, having spent two years with the team before becoming the Floor Manager. Prior to joining Firedoor, Rory sharpened his skills at reputable Sydney establishments such as Pellegrino 2000, Hubert, Bopp & Tone, Glebe Point Diner, and the exclusive whiskey bar Neat Peat within Crown Sydney.


Fink

Business partner

Lennox has partnered with Fink to create Firedoor. Fink is a family-owned company with strong values built on quality, excellence, industry, innovation and of course, family.

The group of restaurants includes four solely-owned restaurants: Quay, Bennelong, OTTO Sydney, and OTTO Brisbane – along with partnership: Beach Byron Bay.


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