The Team Behind Hardy's Verandah Restaurant
Alessandro
Head Chef
Born in Torino, Italy, Alessandro Mangione began his culinary journey at just 14 years old while studying at hospitality school in his hometown. Driven by a passion for fine dining and hospitality, he moved to London, where he refined his craft in the kitchens of Dukes Hotel.
From there, Alessandro continued his journey in New Zealand, joining the two-hatted kitchen of Palate in Hamilton, where he further developed his appreciation for refined technique and produce-driven cuisine.
His path then led him to Adelaide, Australia, where he helped open the prestigious Hardy’s Verandah Restaurant under the guidance of Wayne Brown. He later became part of the relaunch of Restaurant Botanic alongside Justin James – an experience that profoundly shaped him both as a Chef and as a hospitality professional.
Continuing to pursue ambitious culinary projects, Alessandro joined Jake Davey to help launch LVN at Bird in Hand, before returning to Hardy’s Verandah Restaurant, where his Australian journey first began. Today, he is able to truly express his style of cooking through a deep passion for Australian ingredients, thoughtful hospitality, and a dining experience grounded in elegance, seasonality, and connection.
Fraser
Front of house
Born in Adelaide, Fraser Bock is a hospitality professional with experience across luxury hotels, fine dining restaurants and premium wine and tourism destinations both within Australia and overseas. He has built a reputation for warm, detail-driven service and a passion for creating memorable guest experiences through refined yet approachable hospitality.
Beginning his hotel career with a working-holiday ski season experience in Austria within the pastry kitchen of Hotel Arlberg in Lech, he returned home to South Australia to complete his studies in International Hotel Management at ICHM.
During his studies he spent time working in the degustation restaurant at Maxwell Wines in McLaren Vale, completed a placement on Hamilton Island and then joined the pre-opening team of Sofitel Adelaide. Post graduation, Fraser moved to Dubai and joined the team at the iconic Burj Al Arab. He spent his first year and a half in the Michelin-starred Al Muntaha fine dining restaurant, followed by a year in the hotel’s breakfast restaurant, where he further developed his ability to deliver exceptional service within a fast-paced international luxury environment and gained a deep appreciation for cultural diversity.
After returning to Australia in December 2024, Fraser returned to Hamilton Island to work at the luxury adults only resort Qualia, before returning home to Adelaide in July 2025 to join the Food and Beverage team at Mount Lofty House. He is excited to bring the skills, perspective and passion he developed overseas back home to Adelaide, contributing to the city’s evolving luxury hospitality scene.
Maxime
Sommelier
Maxime is a certified head sommelier from France, he passed a bachelor’s in hospitality in Avignon and did his apprenticeship in kitchen with Christophe Bacquie, a three-star Michelin chef. He discovered the prestige and the high expectation from the best restaurants of the world. He has been trained at Franck Thomas Institute, best Sommelier from Europe and from France and worked in many fine dining restaurants in south of France.
After many years involved with the Australian wine industry, he worked for the Petterson House in the Hunter Valley and in Townsville for an opening of Ardo, a luxury hotel with Morris Group After visiting the main wine region from the country. His fascination for South Australian wines guided him to Mount Lofty Estate, he arrived two years ago with the idea to connect with the makers and elevate the wine list with a focus on the winery from the Hills and the rest of the state and by implementing some of the best wine of the world
Hardy’s verandah restaurant
Open seven days
HVR Dinner: Daily at 6pm
High Tea: Daily at 12pm (closed Wednesday), Weekends at 12 & 2pm
Martha Hardy’s: Daily at 6pm