Cooking up ways into hearts of all customers

Dominic Lane says he’s excited to be part of the Dooleys’ kitchen team and to be able to bring his passion for food and his experiences to his role as sous chef.

AS a 16-year-old kitchen-hand at a small Italian cafe in Perth, Dominic Lane’s interest in cooking was sparked while watching the passionate, old school Italian chefs at work.

Following his newfound obsession, he completed his apprenticeship at the same café before moving to Sydney as a 20-year-old and starting a new job in a one-hat restaurant.
He says that’s where his passion for cooking really started to flourish.
Before joining the Dooleys kitchen team in June last year as a sous chef, he worked in a variety of food outlets from five star hotels and hatted restaurants to convention centres and corporate catering, including two years at Chiswick in Woollahra and five years working as a sous chef at the Queens Club, with a membership of 2,000 ladies, in the Sydney CBD.
“I am excited to help lead this already strong kitchen team and motivating them to developing the food even further than what it is now,” he said.
Dooleys’ chefs have been finalists in the ClubNSW Chefs Table competition and continue to produce quality dishes in a friendly and comfortable setting, and Lloyds Bistro is known for delivering new and exciting dishes using fresh, seasonal produce and ingredients.
Lloyd’s Bistro is open for lunch from 12pm to 2.30pm, and for dinner from Sunday to Thursday, 5pm to 9pm, and on Friday and Saturday from 5pm to 9.30pm.
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