Local Story: Meet Eli, The Mind Behind Percy’s Kitchen

There’s a quiet confidence behind the food at Percy. It’s not loud or showy. It doesn’t need to be. That sense of restraint, balance and respect for ingredients comes straight from Executive Chef Eli Lozada.

Eli’s culinary journey began in Manila, where he joined InterContinental Hotels Group at just 18, fresh out of culinary school. Within a few years, he had stepped into a leadership role, learning the discipline and rhythm of large-scale hospitality from the ground up.

In 2016, Australia became home. Eli moved through some of the country’s most respected kitchens, from Rockpool Dining Group in Brisbane to Peppers Craigieburn in the Southern Highlands, where working closely with local producers shaped his appreciation for provenance and seasonality. His time at Crown Sydney followed, joining the pre-opening culinary team and later stepping into a senior role at Epicurean.

Now at Hotel Woolstore 1888, Eli leads the kitchen at Percy with a clear focus: honest food, strong technique, and a menu that celebrates where ingredients come from.

From humble ingredients to centre stage

Ask Eli for his favourite dish on the Percy menu and he won’t point to the most elaborate plate. Instead, he talks about caramelised cabbage.

“It’s simple, but perfectly balanced,” he says. “We took a humble ingredient and made it the focus. With the right preparation and technique, it can carry an entire dish.”

That philosophy runs through Percy’s menu. Spanish influences anchor the experience, from small plates designed for sharing to nods to traditional conservas culture and a thoughtfully curated list of organic wines. Everything is designed to sit comfortably alongside a glass at the bar, encouraging guests to slow down and linger.

“For me, dining is a culmination of effort,” Eli explains. “Not just from the chefs, but from the producers and suppliers we work with. Great food always starts well before it reaches the kitchen.”

Cooking with intention

Behind the scenes, Percy operates with surprising restraint. There’s no walk-in cool room or freezer, meaning produce is prepared fresh and often served the same day.

“It keeps us disciplined,” Eli says. “You have to be intentional about what you cook and how you cook it.”

That mindset extends to the culture of the kitchen, where teamwork and trust matter as much as technique. Menus evolve with availability rather than following a rigid script, reflecting both the seasons and the rhythm of the neighbourhood.

Outside the kitchen, Eli is very much a Pyrmont local. Morning walks through Pirrama Park are a regular ritual, especially at sunset when the harbour light softens and the pace of the day slows. On Harris Street, Pioik Bakery is a favourite for sourdough and pastries, and a recommendation he often shares with guests looking to explore beyond Darling Harbour.

When it comes to inspiration, one name stands out. Anthony Bourdain’s approach to food, culture and travel left a lasting impression. A dish that still takes Eli straight back to his roots is lechon, the Filipino whole roasted pig Bourdain once called the best pork dish in the world. It’s a reminder that food, at its best, carries memory as much as flavour.

A kitchen shaped by place

At Percy, Eli’s approach is quietly felt in every detail. Food that’s grounded, flavours that make sense, and a menu designed to bring people together rather than impress for the sake of it.

In a building long defined by gathering, trade and connection, it feels exactly right.