Nontas Lingonis grew up in the hospitality industry where his father was Head Chef and owner of a popular function centre in New Zealand. After finishing school, Nontas spent 15 years in the Greek islands, cooking in traditional Greek Tavernas. Upon returning to Australia, Nontas began working at the fine dining restaurant, Aqua Dining, where he completed his 4-year French Patisserie apprenticeship.
Nontas since went on to specialise as a Pastry Chef for the Merivale Group and placed second in a chocolate dessert competition against entrants from across Australia, New Zealand and Singapore.
Joining Aveo in 2012, Nontas works as Aveo’s Integrated Retirement Community Chef Manager in Sydney’s Northern Beaches and is passionate about serving simple and nutritious food.
“I fell in love with cooking in the retirement and aged care industry at the very beginning. This is what cooking is all about. Providing nutritious, healthy and delicious food to people every day, and feeling great about it.”