Joost Bakker

Born into a dynasty of Dutch flower growers, Joost is a discipline-crossing creative who constantly draws on his ‘horti-culture’ to make artful commentary on the world’s wasteful ways. Working exclusively with the discard of human activity he has fashioned such extraordinary forms that the word ‘rubbish’ has risen from the scrap heap.

Joost took the opportunity to create a temporary installation in Melbourne’s Federation Square in the summer of 08’-09’. The Greenhouse was a huge success and the search began for the perfect place to give it a permanent home.

Matt Stone

Matt started cooking in Margaret River in 2002 and began an apprenticeship at Leewin Estate in 2003.

After moving to Perth an working in all sections of the kitchen at Star Anise he was appointed Sous Chef at the age of 20.

His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking.

In 2009 Matt assisted in the development of Pata Negra before joining the Greenhouse as Head Chef of a young and dynamic team of enthusiasts.

Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent and the 2011 Good Food Guides Best Young Chef. But he’s just getting started….

Courtney Gibb

Originally from Denmark in Western Australia’s great southern region, Courtney came to Perth and began an apprenticeship under the guidance of Russell Blaikie at Must.

After qualifying as a chef, Courtney went on to Star Anise where his love of pastry and Thai influenced food grew.

Courtney has been sous chef at the Greenhouse from the beginning in 2009. He has fine tuned the process to create our rustic Greenhouse sourdough, pizza dough’s, cakes and we can’t forget his fresh doughnuts which fill the cafe with the smell of warm cinnamon and sugar each day.