Ponte Bar and Dining is located on the southern bank of the stunning Shoalhaven River, Nowra. Thiago and Sharon are the dynamic duo behind Ponte Dining. They bring together Thiago’s culinary skills and extensive wine knowledge combined with Sharon’s impeccable restaurant and event management skills.
Their enthusiasm and willingness to always assist the network to achieve our shared goals in promoting the Shoalhaven and as a number one food destination was showcased when Thiago Menezes, Sam Smith and Massimo Mele created an exquisite evening of fine local produce enjoyed with Robert Oatley Wines to offer a premium event as part of the inaugural Shoalhaven Celebration of food month, we just love working with Ponte Dining!
Read about Thiago’s philosophy of working in the industry and running a successful business.
What is your job title and tell us about your business?
Managing Director – Ponte Bar and Dining, Nowra.
Waterfront Modern Australian Restaurant & Wine Bar established in 2020.
Where are you from and what led you to the Shoalhaven?
Born is Brazil, Lived in Australia since 2006. Moved to the Shoalhaven as we purchased (10 Wharf Rd) Ponte Bar and Dining.
How did your hospitality career begin?
Have been cooking since a young age, started cooking inside kitchens to better my English Language and meet new people when living in London. I have a degree in Agricultural Engineering in Brazil. Completed a Cert IV in Commercial Cookery and Cert V in Business Management at Le Cordon Bleu School in Sydney from 2006-2008.
What drives your passion?
My passion is to provide quality food and have satisfied diners.
What is the highlight of your career?
Buying my own restaurant
Can you share your thoughts on sourcing and using local produce and how you integrate this into your menu?
I use as many local suppliers as I can on my menu at Ponte, not only fresh food suppliers, but beverage, dry goods also. I have formed trustworthy and respectful relationships with as many local producers/ providers as possible which enables me to highlight their products on my Lunch and Dinner Menus as we as any upcoming events in the Calendar.
What is your advice for anyone wishing to choose a career in hospitality?
- Research Seasonal Products and use them as often as you can
- Don’t be afraid to negotiate prices and terms to suit your business
- Hard work and dedication is the key to a successful Hospitality Venue.
- Be adaptable, be accommodating, be strong and stand true to your beliefs.
