Ex-Boathouse Head Chef Natali Mikailoğlu joins Sydney Seaplanes

Natali Mikailoğlu recalls her first exposure to working in “true” fine dining at Barcelona’s 3-Michelin Star restaurant ABaC.

“In terms of a [career] standout, I can’t go past my experience at the 3-Michelin star ABaC in Barcelona. I learnt so much about precision, technique, and the art of balancing flavours at the highest level. The discipline, attention to detail, and creativity I witnessed there completely reshaped my understanding of what a kitchen could be,” Mikailoğlu tells Hospitality.

Since cutting her teeth at the haute-cuisine restaurant inside its namesake five-star hotel, Mikailoğlu has worked at Rockpool, Chiswick, Merivale, and as Head Chef at The Boathouse Group, the sum of which shaped her approach to food as one that’s rooted in quality, seasonality, and a love for bringing people together.

Now, Mikailoğlu is bringing her experience to her new role as Head Chef with Sydney Seaplanes Lounge. Jerry Schwartz of Schwartz Family Co. – the group behind hotels like Sofitel Darling Harbour and Sydney Brewery – recently acquired the Rose Bay Wharf-side venue, formerly known as Empire Lounge. Schwartz also currently holds a majority share of Sydney Seaplanes, which operates scenic tours from Rose Bay.

The opportunity for Mikailoğlu arose through a mutual friend, who introduced her to Schwartz’s wife. “At the time, I was looking for my next opportunity. The timing was perfect—it really felt like the stars aligned. When I learned more about the concept of Sydney Seaplanes Lounge, with its stunning location and focus on fresh, local ingredients, I knew it was something special,” says Mikailoğlu.

The chef is eager to relaunch the restaurant with a strong identity. “I want Seaplanes Lounge to be a place people actively choose, not just for the beautiful waterfront setting but for an incredible dining experience that feels special every time.”

“Whether it’s through an elevated yet approachable menu, outstanding service, or the unique connection between dining and seaplane experiences, my focus is on making sure every visit feels like an occasion worth choosing.”

For Mikailoğlu, the location plays a large role in shaping the restaurant’s food identity, making fresh and local seafood an obvious focal point. But she’s keen to take seafood one step further by incorporating flavours that feel vibrant and exciting, and drawing on the bold, generous approach of her Eastern Mediterranean heritage.

“Expect beautiful, simply prepared seafood with touches of spice, citrus, and fresh herbs—flavours that enhance rather than overpower. Think whole grilled fish with olive oil and lemon, a crudo with sumac and pomegranate, or a dish inspired by the mezze tables I grew up with,” says Mikailoğlu.

The chef is hoping to make the menu approachable for a variety of people, with family favourites remaining alongside the updates.

Sydney Seaplanes Lounge operates from Tuesday to Friday between 12noon and 9pm, and on weekends from 8am to 9pm, with special menus for breakfast, lunch, dinner and alfresco drinks.

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