After completing his apprenticeship with Iain Hewitson Patrick worked in several of ‘Hueys’ flagship restaurants in Melbourne. Champagne Charlies, Fleurie and The Last Aussie Fishcaf.

For the last 13 years Patrick was the executive chef at Peter Rowland Catering, innovators in the Melbourne Catering scene. Designing menus and orchestrating some of the best parties and celebrations the city has hosted he was an integral part of the company.

Patrick and his wife Julia recently opened Poplars restaurant to pursue their own dreams.

As Head Chef, Patrick believes in keeping his food true to regional tastes. With 25 years experience working with some of Australia's best chefs he wants to present wholesome French Bistro dishes that are real and honest. In keeping with these thoughts both Julia and Patrick bring you a complete dining experience.

Julia has also had over 25 years experience in the industry. From her first summer job in a restaurant to sales and marketing in big hotels, her career has been exciting and varied.

For three years before Poplars she worked at Stephanie Alexander's Richmond Hill Cafe & Larder. Having the opportunity to work with such a passionate and dedicated professional provided the inspiration to pursue her own venture. When the chance to open a restaurant in the north-east valleys arose, it was too good an opportunity to pass up. The produce in this area is second to none and the proximity to the ski fields satisfied one of Julia's other obsessions.

Julia is a North East Valleys Food and Wine board member.

Together Julia and Patrick share passion for travel and eating and hope that you enjoy their enthusiasm while enjoying the Poplars experience. The restaurant is an extension of their personalities – welcome to their lounge room.