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A LITTLE BIT ABOUT US...

Contemporary Australian brunch food with an American twist.

At Hole in the Wall we are a team, originally from Australia, who love all things food & beverage related. So much so, that we want to share what we know best with the people of New York City.

A multi dimensional hospitality company, Hole in the Wall strives to offer quality seasonal fare at a reasonable prices with a touch of good service. As our business grows so do our offerings. Our chefs partner with local suppliers and take great pride in sourcing seasonal produce, and supporting sustainable farming practices.

New York is our new home and we hope we can enjoy our discovery of this fine city through food and beverage with you.

our food...

I LOVE WHAT I DO; I AM PASSIONATE ABOUT GOOD FOOD, AND I LOVE SERVING PEOPLE. I PUT MY HEART AND SOUL INTO EVERYTHING I CREATE AND I MAKE MEALS THAT PEOPLE COME BACK FOR, TIME AND TIME AGAIN. I TRULY BELIEVE IT IS AN HONOUR TO DO WHAT I DO
— - BRENT HUDSON (HEAD CHEF AT HOLE IN THE WALL). 

Hole in the Wall’s head chef, Brent Hudson, has an extensive and dynamic knowledge of Australian style cooking. His career extends all the way back to his teenage years, working as a kitchen hand at a busy, tourist filled beach cafe in his home town of Wollongong, Australia. Since then he has worked his way up the ranks of several award winning restaurants from apprentice, to head chef, to opening and developing kitchens of his own.

After a life altering trip in 2015 to the USA, Brent discovered a new found passion for American style cooking and left the country inspired to get back into the kitchen. In his new home of New York City, Brent brings a wealth of experience, knowledge and passion to the tables of Hole in the Wall’s restaurants.

Barry Dry - Founder

 Barry Dry was born in Perth, Australia and studied Business Management and Economics at Notre Dame University in Australia. During his academic tenure, he ran a restaurant, working his way up from dishwasher, to General Manager. After graduating, he moved to New York City in 2011 to pursue a career in finance. It didn't take long for Barry to realize that hospitality was his true passion, so he left the financial world behind and opened Hole in the Wall coffee shop in 2014. Barry and his team then ventured to the Financial District, opening another Hole in the Wall café in 2017 and transformed that space at night into a sexy restaurant, lounge and cocktail bar called Sugar Momma.  Additionally, Dry teamed up with NEO U fitness studio on 5th Avenue to open NEO Café inside, serving up fresh juices, smoothies and acai bowls. Hole in the Wall’s Murray Hill location will be the largest to date with a members only roof top club to come this summer.


 

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From Left to right: Bowdy Tolhopf (Head Chef), Brent Hudson (Executive Chef), Barry Dry (Founder)