Meet the Team
Geoff Webb
Founder
Born and bred in Sydney, Geoff went to school at Sydney Boys High School opposite the Sydney Cricket Ground and lived mainly in the Eastern suburbs of Bronte, Bondi and Waverley. Graduating as a Chartered Accountant, Geoff quickly headed to London in 1990, where he has lived ever since.
In London, he has worked in a mix of financial services companies before developing a career in film and television where he built an integrated worldwide production and distribution group with circa $100m revenue. During this period he was CFO for listed companies in London and North America.
Following his Covid pie experience (see 'About AUSSIE Group' page), Geoff has been expanding the AUSSIE Group of Companies whilst also launching a restaurant with a fellow Australian in 2023. He is currently focusing on further expansion in Kew Bridge, securing a long-term lease for a premium restaurant.Kew Bridge is going to provide the foundation for further expansion of the group.
Rob Weston
Executive Chef, Director of Food Developments and Restaurant
Rob is undoubtably one of Britain’s finest chefs. He began his culinary journey in London before venturing to Australia in his early twenties. During his eight years in Sydney, he immersed himself in the Australian lifestyle, cooking in some of the city’s finest restaurants, surfing, and exploring the country in his trusty Ford Falcon.
Upon returning to London in the early '90s, Rob honed his skills at The Square and Harveys under culinary icons Phil Howard and Marco Pierre White, respectively. His talent led him to head up The Restaurant under Marco Pierre White, which went on to earn three Michelin stars and gained recognition as perhaps the best restaurant in the UK. On a mission to further his culinary education, Rob then joined Le Gavroche, under Albert and Michel Roux, then spent time at the world-famous Guy Savoy – rated by many as the best restaurant in the world.
In 1997, he returned to The Square, now with two Michelin stars, where he collaborated with Phil Howard for 15 years. In 2012, Rob transitioned to La Trompette, located near his West London home, where he led the Michelin-starred restaurant for nearly a decade, until his departure around the time of the Covid pandemic crisis.
Rob is without doubt one of the UK’s most accomplished Michelin-starred chefs, having worked alongside some of the most renowned and talented chefs in the world before running his own Michelin starred kitchens.
James Salkeld
Head Chef
James started his career in Hampshire in a contract catering role before the bright lights of London called.
Moving to London he worked at Maison Novelli under Jean-Christophe Novelli and then at two Marco Pierre White restaurants, firstly Drones in London and then The River Restaurant at The Lowry in Manchester.
Moving back to London he worked under Rob Weston at The Square before re-opening up local Barnes favourite Sunnys, under Phil Howard. Then followed a stint at The Plough Inn with James Durrant before James returned to work under Rob at La Trompette. James then graduated to run his own kitchen at L’Ortolan in Reading.
James now returns to work with Rob in this next phase of an already glittering career.