About Josh Barlow
Josh Barlow is the Executive Chef of renowned Kiwi chef Peter Gordon’s The Sugar Club, located on level 53 of the iconic Sky Tower.
Hailing from the mighty Waikato, Josh Barlow has rich fine dining experience in Michelin star restaurants in London. In his early years, Josh has worked in the acclaimed restaurant of Huka Lodge in Taupo and Guillaume at Bennelong in Sydney.
Prior to moving to London, Josh ate at the 3 Michelin Star Jean-Georges in New York and found his love for flawless cuisine, he instantly knew then the level of kitchens he wanted to work in. During his time overseas Josh has worked in Michelin star restaurants The Bath Priory, Hibiscus by Claude Bosi and Fera at Claridge’s which notably was awarded a Michelin star within six months of opening.
After seven years abroad Josh returned to New Zealand in 2015 to make his mark on the restaurant scene here in Auckland. Barlow started as senior sous chef at The Grove and, in 2016, took over as head chef. During this time, The Grove retained its three hats and was named Best Fine Dining Restaurant in the 2017 Metro Restaurant of the Year awards.
At just 30 years Josh has made an impact with his talent and was a semi-finalist in the prestigious San Pellegrino Young Chef 2016 awards.
About Nick Gallagher
Originally from Liverpool, Nick arrived in Auckland in 2011 and landed his first role in the New Zealand hospitality scene at Al Brown’s Depot at SKYCITY. During Nick’s time at Depot, he was awarded Metro Restaurant Personality of the Year in 2016, while Depot won many awards including Metro Restaurant of the Year in 2013 and 2015.
Following this success, Nick spent time in acclaimed Auckland restaurants including Culprit and The Halcyon. In 2018, Nick brought his wealth of knowledge and experience to The Sugar Club as Restaurant Manager where he enjoys leading the front of house team to ensure every patron has a memorable experience.