Jodi Flockhart

"My formal training in restaurants began when I was 16 years old and continued on into my mid twenties; mostly it was to support my dreams of being an actor. I worked as both a waitress and floor manager in a variety of restaurants in Melbourne and saw wondrous dishes being constructed; my eyes were opened to the high pressures of the kitchen, the heat the intense food smells and the importance of a great repore between the guest and the waiter.

I am really lucky to work with my husband and a great team of highly trained and passionate people. It is definitely as a team we are able to make a day really special for people who dine or have a wedding at Sault as each person plays such an integral role in making it perfect.

It is really enriching to be working with such wonderful regional produce and great local wines. It has inspired me to create our own garden beds at Sault with the help of Damien and our kitchen team we are now using our own Sault grown herbs and vegetables in our seasonal menus.

I believe my journey in life leading up to Sault was training to be able to do what I do know. There is such a vast array of areas I work in, from creating a comfortable dining experience for our guests, planning weddings, advertising, to getting my hands dirty in the soil and planting something that will end up on the table to the delight of a guests.

If I have learned anything from my adventures at Sault that we are all capable of great things and we should never look on the menial jobs we do in life as boring as they can lead to the most surprising outcomes.

See you soon"

Follow Jodi on Instagram: @flockhartjodi

Damien Aylward

Damien... a man of great achievement. But he’s very shy and ever so humble. Soon he’ll tell us more about himself.

Josh Winchester

My culinary journey began in Tasmania, where I grew up surrounded by hospitality. My grandfather emigrated from Italy in the 1950s and opened Tasmania’s first licensed restaurant, The Martini, laying the foundations for three generations of hospitality in our family. Spending countless hours cooking alongside my mother & grandmother sparked a passion that would shape my career.

After finishing school, I began my apprenticeship on Tasmania’s northwest coast before travelling overseas to refine my craft. I spent three years living and working in France, learning a second language immersing myself in a culture where seasonality, tradition and respect for ingredients are at the heart of every kitchen.

Throughout my career, I have been fortunate to learn from world-class chefs and work alongside exceptional teams at renowned restaurants including Lake House, Maison Bras in Laguiole, Core by Clare Smyth, The Fat Duck and Wickens at Royal Mail Hotel in Dunkeld.

My time at Wickens, home to one of Australia’s most celebrated kitchen gardens, had a profound influence on my cooking.
Each day began with a walk through the garden, harvesting produce at its peak before taking it straight into the kitchen. That experience reinforced an approach that I carry with me today: the ingredients are the true heroes, and our role as chefs is to honour them with restraint and respect.

Now living in regional Victoria with my partner, we grow much of our own produce and embrace a community-minded approach to food. We regularly exchange surplus produce with neighbours, turning seasonal abundance into homemade marmalade, preserves and vinegars to share in return. Baking our own bread, repurposing what would be waste and sourcing locally are all part of everyday life.

This philosophy has helped develop my approach in the kitchen at Sault. I understand the best cooking begins with listening to the seasons and allowing nature to guide the menu. Every harvest is different, every season brings something new, and it is both a privilege and a responsibility to celebrate those ingredients at their very best.