Our Team
Farm & Co Restaurant is the delightful love child of a team of culinary co-conspirators who found themselves, somewhat fortuitously, living in the same good food and wine-splashed hub of the Northern Rivers region of NSW. Mostly former hospitality colleagues of bygone days and backbreaking shifts in bigger cities, each escaped to the favourable sub-tropical climes, coastal allure, and no rush-hour traffic of northern NSW.
At Farm & Co Restaurant in Cudgen, their hospitality superpowers have rootstocked together in a very unique way, culminating in the laid-back, farm-to-plate dining experience that embodies their commitment to good food, sustainable produce, no-fuss cooking, and love of minimal intervention wines.
Mark Wilson
Owner of acclaimed hospitality group PLB Group which includes Lolita’s Mexican Cantina in nearby Casuarina, and a portfolio of stunning wedding venues, including Osteria Weddings also in Casuarina, waterside Ancora Weddings in Tweed, and Botanica Plantation House.
Prior-owned restaurants include the iconic Taverna in Kingscliff and Spice Den in Casuarina. In years gone by Mark worked alongside Farm & Co Restaurant co-collaborator Rachel Duffy in Byron Bay. Mark’s family-owned company PLB Group backs Farm & Co Restaurant and he also acts as General Manager of the project.
Amy Brown
From Northern Tasmania, Amy had been working in Tassie kitchens since the age of 15 before absconding to Palm Beach on the Gold Coast in 2018.
A three-year stint at Rick Shores saw her rise up the ranks to Sous Chef, before seeking new challenges with PLB Group’s wedding businesses.
A long-time admirer of Chef David Moyle – who rose to fame at Franklin restaurant in Hobart – Amy is now the Venue Manager at Farm & Co Restaurant, where she oversees the kitchen and front-of-house and leads menu development, currently collaborating with David Moyle on exciting new menu offerings.
Rachel Duffy
Worked alongside Sydney restaurateur Maurice Terzini for more than 15 years as his Group General Manager, operating venues like Icebergs and North Bondi Italian. Rachel escaped Sydney post-Covid for the Tweed Coast, where she is the co-owner of No 35. Kitchen and Bar in nearby Cabarita.
Rachel oversees all things food and beverage at Farm & Co Restaurant and was even seen manning the gate for the Community Easter Egg Hunt in 2024!
David Moyle
Victorian by birth, Tasmanian by fame, David made a name for himself at his ground-breaking restaurant Franklin in Hobart, and later at Longsong in Melbourne. His culinary track record also includes stints at The Latin with Bill Marchetti, Stokehouse with Maurice Esposito, and Circa at The Prince with Andrew McConnell.
David met Rachel Duffy in 2007 through hospitality connections and the Rootstock Wine Festival. At Farm & Co Restaurant, he wears the hat of advisor and mentor, especially to Amy.
David also operates the Salty Mangrove in nearby New Brighton and The Clam at Lorne in Victoria.
Tim Coleman
A founding team member of the Farm & Co Restaurant team, Tim’s specialist wine knowledge is behind a collection that’s firmly rooted in the natural camp with drops from Australia, predominantly, and some hand-picked global stars.
Tim advises on all things wine from his home in Ballina. He managed the three-hatted Rockpool restaurant in Sydney before working alongside Rachel at Icebergs.
