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Who we are

    Owner Beau Vincent began his cooking career at sixteen in a small pub near his parent’s farm in Walcha, NSW. Following this, he managed to land a job at Tetsuya’s in Sydney, then at Guillaume at Bennelong where he spent three years exploring fine French cuisine.

    After this period, Beau joined Warren Turnbull at Restaurant Assiette, and in 2006, he won the Lexus Australian Young Chef of the Year Award. In July 2007, he competed in the global San Pellegrino Cooking Cup in Venice, Italy, and took third place. Returning to work for Guillaume at Bennelong as a sous chef, Beau began to learn the intricacies of how to manage and run a large kitchen, and was subsequently offered a head chef position at Melbourne’s Bistro Guillaume. In his first year as head chef, he earnt one Age Good Food Guide chef’s hat.

    With Subo now in its eighth year, Beau applies the knowledge drawn from his prior experiences to guide the restaurant while he takes a hiatus to care and connect with his two sons. 

    Born to a Malaysian/Chinese mother and a Polish father, Suzie Vincent has spent a large part of her life exploring the food world. She started her hospitality career at fine diner Guillaume at Bennelong in Sydney and completed her chef’s apprenticeship at the much-lauded Claude’s in Woollahra.

    Following this, she gained front of house experience at the hatted Burlington Bar and Dining in Sydney and Centonove in Melbourne. Now in Newcastle, she aims to pull details together to create warm, attentive and thoughtful dining experiences for the guests at Subo.