THE TEAM
the people behind the experience
At Meribella, it’s the people who make the place.
From the warm welcomes at the door to the thoughtful service and care behind every experience, our team brings personality, passion and a genuine connection to the coast. Meet the people who make Meribella what it is.
mitchell wheeler, head chef
Mitchell Wheeler’s career began with an apprenticeship at Tuscany Wine Estate in the Hunter Valley, followed by roles at Bistro Restaurant on Darby Street and Crowne Plaza Newcastle; years that shaped his dedication, teamwork and high standards.
Across Newcastle and the Hunter region, he’s built a personal craft around one constant: exceptional food and the strong teams behind it.
sanup (sunny) kumar, sous chef
Growing up in Nepal, food was always more than nourishment for Sunny Kumar, it was a way of bringing people together and that belief carried him into the kitchen.
He’s built his career from the ground up, with a deep respect for the discipline, teamwork and precision that defines great cooking.
teresa bouchet, restaurant & bar manager
With more than a decade of hospitality experience, Teresa is the driving force behind the guest experience at Meribella, believing the most memorable dining moments come not only from exceptional food and wine, but from genuine hospitality and thoughtful attention to detail.
Her Bachelor of Nutrition and Dietetics, paired with a lifelong passion for food, travel and dining culture, has shaped her appreciation for the role restaurants play in bringing people together.
lisa sanders, sommelier
Lisa’s hospitality journey at Crowne Plaza Terrigal Pacific, working in La Mer restaurant in the 1990s and in a full-circle moment, she has returned to Meribella.
In between, she built her career across Sydney’s hatted restaurant scene, including Tetsuya’s, Quay, Marque and Berowra Waters Inn and worked as Sommelier and wine educator in the Hunter Valley at Margan Vineyard.
A sommelier for close to 20 years, Lisa remains driven by a lifelong passion for wine and food and for sharing that knowledge with every guest at the table.
