Meet the Team
MITCH SMITH
Co-Owner / Executive Chef
Mitch’s career began in Port Douglas, where he completed his apprenticeship before working across restaurants and hotels throughout South East Queensland.
A return to Far North Queensland saw Mitch join the award-winning Salsa Bar & Grill, where his passion for Asian cuisine and bold, layered flavours really took shape.
After returning to the Sunshine Coast, Mitch worked alongside Tony Kelly and Dan Jarrett at OS3 before helping create Junk — eventually becoming Executive Chef and overseeing the brand’s expansion across Australia.
In 2017, Mitch joined Tony Kelly and Elyza Molloy to open Rice Boi in Mooloolaba. His love of Asian flavours and produce continues to influence the food across Rice Boi, Giddy Geisha and Piggyback.
ELYZA MOLLOY
Co-Owner / Manager
Sunshine Coast local Elyza Molloy began her hospitality career at the five-star Hyatt Regency Coolum, managing restaurants across the resort before moving on to lead the food and beverage division at Bedarra Island.
She later joined Tony Kelly at World Wide Hospitality Group, progressing from managing a single restaurant to becoming National Operations Manager across more than 16 venues throughout Queensland and Melbourne.
With strengths in operations, recruitment, team development and building new brands, Elyza joined Tony Kelly and Mitch Smith in 2017 to open Rice Boi Mooloolaba, with Giddy Geisha and Piggyback following in the years since.
Outside hospitality, Elyza’s passions include food, wine, travel, surfing, music and her dog, Kevin.
TONY KELLY
Owner / Director
Tony Kelly began his career at Hyatt Regency Coolum, training across the resort’s nine kitchens before taking his experience overseas as Chef de Cuisine aboard Disney’s luxury cruise liner, The Wonder.
His career later took him to Hayman Island, working alongside acclaimed chef Peter Kuruvita, before returning to the Sunshine Coast to open The Wine Bar in Maroochydore. The venue went on to receive multiple Sunshine Coast Restaurant of the Year and Wine List of the Year awards.
Tony later led Brisbane’s Stokehouse Queensland to two hats in the Good Food Guide before returning to the Sunshine Coast.
Since then, Tony has continued to grow his hospitality portfolio, with Rice Boi, Giddy Geisha and Piggyback now part of Tony Kelly Restaurant Group, which spans restaurants and wine stores across the Sunshine Coast.