Berardo's Restaurant and Bar
On Hastings Street, the classiest restaurant, with a mantra of only the best of everything every time, is undoubtedly the multi award-winning berardo's restaurant and bar.

Berardo's on the beach
Situated right on the beach front designed to take full advantage of the breathtaking views of the sea and the National Park and First Point, the front tables are just a towel-length away from the sand.

Weddings at berardo's
Multi award-winning restaurant on Hastings Street and along the boardwalk, is berardo's on the beach bistro both perfect wedding venues. Berardo's also organise receptions in other beautiful locations.

Speciality events at berardo's
Multi award-winning restaurant on Hastings Street and along the boardwalk, is berardo's on the beach bistro both perfect venues or let berardo's organise your event in other beautiful locations.

Jim Berardo "Owner" and Greg O'Brien "Business Partner"

Owner James Berardo is a local, originally hailing from New York. He left a distinguished career as a health care executive with many of the leading medical institutions in the United States. Most recently he left his position at The New York Hospital Cornell Medical Centre to pursue his lifetime dream of running a restaurant in what he says is Australia's paradise - Noosa. Jim has travelled extensively, developing a serious passion for food, wine and cultures from around the world.

He enjoys transforming all his experiences into the food, service and ambience of Berardo's. Most importantly, Jim's commitment to quality and excellence has not been diminished with the transition to hospitality. He believes that attention to detail within every aspect of the restaurant, the menu, service, wine and atmosphere are all paramount. They are all tantamount to offering guests the ultimate dining experience.

Jim Berardo's business partner Greg O'Brien, a Brisbane doctor, is a true bon vivant. A long time Noosa resident, he travels often, especially to the Big Apple and Italy, socialising with winemakers, chefs and restauranteurs, enjoying fine food and wine at any given opportunity. He's always on the look-out for innovative ideas, ingredients with a difference that can be utilised at home. He has a knack of creating dishes that sing with originality and vitality. Many have found their way onto Berardo's menu.

Shaun Morris
"Head Chef berardo's restaurant & bar"

After completing an apprenticeship in the Noosa region, Shaun Morris' ambition to be a leading chef and his passion for food accelerated when,in 2002, he was appointed to work in the kitchen with Lauren Pomme,the acclaimed Executive Chef at the Park Hyatt Paris-Vendome . Influenced by local produce he'd seen during visits to the French countryside, and coupled with classic techniques, Shaun contributed to the cutting edge menus,for which the hotel was renowned .

From there,he became Sous Chef of the highly respected Side Door and The Loft restaurants in Ireland's County Cavan, Shaun was again exposed to bountiful fresh produce and the popular adaptation of the 'new Irish cuisine'. He also utilised this time to visit the kitchens of many of Europe's top restaurants.

In 2004 Shaun returned to Australia to work at Lizard Island's Osprey Restaurant with its daily changing menu. The relative isolation required great innovation to which he adapted well. To broaden his talents,he moved to Melbourne in 2005. Here, he worked for Paul Wilson, the Executive Chef of the very chic Botanical, Melbourne's Restaurant of the Year , 2004. This was a great exposure to Melbourne's highly respected restaurant scene.

Yearning to return home to Noosa , his excellent credentials secured him the position as Sous Chef under Executive Chef, Bruno Loubet at berardo's restaurant and bar in 2006. During this period, he continued to learn and absorb the infinite knowledge and technical skills of the highly regarded Michelin-starred Executive Chef. This also gave him the opportunity to work alongside all of the visiting celebrity guest chefs for The Settlers Cove Celebration of Australian Food and Wine Celebration 2006. This , in itself, gave him the unique experience of working in a microcosm of some of the masters of Australian cuisine..

In recognition of Shaun's impeccable talents he was promoted to Head Chef in March 2007. He is passionate about the berardo's principles of great food, great wine and great service. His aim is to continue and improve on these ideals applying his talents and asserting his own style on the coastal cuisine of Noosa.