OTTO celebrates people, place and la dolce vita. Situated in the spectacular surrounds of the Finger Wharf at Woolloomooloo, OTTO has an undeniable reputation as one of Sydney’s most respected dining institutions.
At the heart of the restaurant is old world hospitality and long-standing relationships held with a fiercely loyal clientele. Approachable yet refined service greets modern Italian cuisine, alfresco dining and trademark waterside views.
OTTO is the quintessential Sydney dining experience and has remained a local favourite for 21 years.
Both OTTO and Fink are supported by a longstanding team of passionate executives and staff. With over two decades under its belt, OTTO remains one of Sydney’s most popular, successful and consistent performers.
Graham Ackling is the General Manager of OTTO and a true hospitality professional who believes in the important balance of seamless service and impeccable food quality.
A career spanning 25 years spent both at home and abroad has seen Graham appointed to senior management roles at some of Sydney, London and Auckland’s most prestigious restaurants. It was in 2003 that Graham returned to Sydney where he joined the OTTO team in Woolloomooloo. Here he has crucial member of the team and loved part of the family.
In his time at OTTO, Graham has progressed from Maitre’d to Restaurant Manager to General Manager. In 2015, Fink opened its first interstate restaurant in Queensland, OTTO Brisbane. Graham stepped into General Manager position across both Sydney and Brisbane restaurants where he continued to lead the OTTO brand to greater heights.
Richard Ptacnik is the Head Chef at OTTO Sydney, heading up the team who day in, day out deliver the food that Sydney loves to eat at one of its most famous locations.
Richard joined OTTO in 2003, having worked with some of Europe’s great chefs in Berlin, Switzerland and his native Prague. He worked as James Kidman’s sous chef at OTTO for five years, before assuming the role of Head Chef in late 2009.
Richard’s food style is unashamedly simple – modern Italian with roots firmly placed in the classics. For many it has come to signify the quintessential Sydney cuisine; fresh, seasonal, produce-driven, sourcing the finest ingredients and letting them speak for themselves.
John Fink is a restaurateur, a writer and a filmmaker. As Creative Director of Fink, John runs the family restaurant business with his father, long-time restaurateur, theatre-owner and hotelier Leon Fink.
Most days, John can be found at one of his restaurants, ensuring they retain their place as Sydney’s most loved dining establishments, or at the group’s head office in Surry Hills planning his next big thing, all the while keeping a watchful eye over the engine room of the business.
When he finds time, John also works on this personal slate of scripts and films, a passion and talent he undoubtedly inherited from his mother, the prominent Australian film producer Margaret Fink. At home in Clovelly, down time is shared with his partner Estelle, and newborn son Elliott, tending to his vegetable garden and chooks, or cooking up a storm for one of his famous paella parties.