ABOUT US

After finishing her Business studies, Dom trained as a chef in Brisbane and Sydney before switching to the other side of the pass into a restaurant operations role. She worked for the Keystone Group / Pacific Restaurant Group, opening 10+ venues around Australia. Dom the relocated to Bali to launch The Lawn Beach Club in Canggu, from concept to opening. After seeing the potential in the Bali hospitality industry, she decided to launch the Brett Hospitality Group.

She is the owner and operator of several restaurants, including Masonry Canggu, The Back Room, Masonry Uluwatu and The Bench Sports Bar, Bar Vera. She has also recently completed a large commercial development in Uluwatu, consisting of retail, lifestyle and F&B. Her clothing store Parker and the Flow & Form Pilates Studio have recently opened in late 2022

Hailing from Melbourne’s small village of Eltham, Chef Benjamin Cross began his career at the award-winning Rae’s on Watego’s Byron Bay. Since then he has travelled around the world and worked for a number of prestigious restaurants to feed his love for different kinds of cuisine. Most notably, Ben honed his skills in the kitchens of household names such as Janni Kyritsis from former MG Garage and Neil Perry, as part of the re-opening team of XO and as Sous Chef of Roc pool.

Ben also did small stints at Tom Colicchio’s Craft in New York, Tertullia New York and Santi Santamaria’s three-Michelin star restaurant, Can Fabes in Sant Celoni. In May 2008 he joined Bali’s renowned KU DE TA & in 2013 opened Kudeta’s fine dining concept, Mejeakwi.

Having graced the world’s hospitality scene for over 25 years, Marcus Boyle now finds himself as the Chief Operating Officer & Sommelier. Originally from Melbourne, Boyle earned his stripes managing and working at some of Austra ia’s best restaurants including MoMo, Ezards, and Pearl. Captivated by the then up and coming resta rant and bar scene in Singapore, Boyle travelled to the country in 2008 where he joined the renowned chef and owner Ryan Clift to helm the prestigious Tippling Club before opening, Open Door Policy, mod-Asian restaurant, Ding Dong, and Open Farm Community.

Drawn to the multi-sensorial experience of wine, Boyle also became a certified specialist of wine (CSW) in 2009 and completed the coveted Certified Court of Master Sommelier (CMS) in Australia in 2012. To mark his exceptional contribution to Singapore’s Champagne scene, Boyle was also inducted into the French ‘Odre Des Coteaux de Champagne’ in 2013, while being awarded as a French Wine Scholar (FWS) two years later. Boyle has since canvassed the globe from Europe to Australia in search of wines with the flare of new and old world charm to complement the unique, arts-and-craft attitude that defines the Masonry experience.

A multi award-winning bartender with an incredibly impressive list of accolades. Originally from Queensland, Australia, Zac relocated to Bali in 2022 becoming Masonry’s latest import, and one we’re extremely proud of. Cutting his teeth at some of Australia’s most esteemed bars, Melbourne's Black Pearl and Der Raum to name a few, Zac built a name for himself as one of the best in the industry and landed himself the role of Head Bartender at the world renowned, Tippling Club, in Singapore.

During his four-years at the helm of one of Singapore’s highly revered bars, Zac became the winner of the Diageo World Class Singapore in 2013 and later took the crown of the Mediterranean Mastery in the Global Diageo World Class that same year.

With an impressive background as the Group Head Chef of Shobosho Group, Mitolo Wines, and Restaurant Two, Tom brings a wealth of experience grounded in precision, craft, and contemporary Australian dining. As the former Group Head Chef of Mason, he played a pivotal role in shaping the food philosophy across the Canggu and Uluwatu kitchens — from refining our signature wood-fired style to mentoring and developing the next generation of chefs within the group.


Now based in Japan, Tom heads Masonry Niseko, continuing to uphold the same from-scratch, ingredient-driven approach while introducing the Masonry ethos to a new landscape.