Chef

Rodolfo Maliverni

Rudy was born and raised in a small village of the Oltrpo Pavaese in Italy, just outside Milan. Like most Italian households, he watched and learned how to cook from his loving mum and beloved Nonna. Rudy was always cooking for his brother who loved his food, who then became the driving force for him to start his career. His first job started at a local farm to table restaurant near his hometown at the age of 18. A year later, he started his journey in England, working there for 5 years. During that time, he worked for world renowned chef Jamie Oliver at Union Jack, landed a position for a Michelin star restaurant Galvin at windows where he learned French and Asian cuisine, and worked at private clubs in London, such as the historical Annabel’s club in Mayfair. The next stop in his career was in Bermuda, where an opportunity working at a 5 star luxury resort came available.
Australia soon then became the place he now calls home. He got the position at the well-known casual-fine dining restaurant in Broadbeach, Social Eating House & Bar where he worked his way up as Sous Chef. During his time here in Australia, he was given an opportunity to work alongside one of Australia’s top chefs Peter Gilmore at his world-famous restaurant Quay in Sydney growing his skills. His years of travel has given him a passion for cultural cuisine, modern techniques, and respect for the land. He is so excited to share with you his creativity through his dishes for your next event!

Maître D’

George Ibrahim

Born and raised in Canada, George started his first job straight into hospitality at the age of 14 as a dishwasher. Over the next ten years he worked his way though many facets of the industry including bus boy, runner, banquet server, bartender, café manager, waiter, and restaurant assistant manager. This varied through many different styles of restaurants where Canadian standard of service and expectation is extremely high even at a pub. “I think working from banquet halls, to a café, to a pub, to fine dining restaurants gave me a lot of knowledge on how to become who I am today. It was great learning and picking up techniques and working with all different types of people and managers. Working in just one place and learning just those skills I feel limits you”.
He moved to Australia in 2014 and almost immediately started a position at the well-known casual fine dining restaurant in Broadbeach Gold Coast, Social Eating House & Bar. After only a few months as a waiter, his skill and passion were noticeably clear, and was promoted to a manager position. Over the course of 6 years, he worked hard to bring the Canadian standard to his team making it a standout venue on the Gold Coast today achieving hat awards during some years as the restaurant manager. In last year and a half, George moved on to help open Orzo Restaurant, Socials new sister venue, a casual fine dining Italian restaurant continuing his position as restaurant manager. During the years at Social and Orzo, George self-taught himself as well as working closely with wine makers and wine reps curating wine lists that won glass awards in the Australian Wine Lists of the Year. He also has a good knowledge on bartending, spirits and creating cocktails. He cant wait to share his knowledge, skill and talent with you!