Page 52 - foodservice - June 2018

12
30 UNDER 30
“Success is not about how much profit you’ll make at the end of the night, but how many customers leave the restaurant with a happy face. Success doesn’t come by itself. It comes with hard work. So keep your head down and push on. It’s so important to keep that in mind especially when you’re in this industry.”
DARWIN LEONAR, 24
Head chef, 4Fourteen (NSW)
“I approach my career with an attitude of persistence and desire to push boundaries. I’m not afraid of failure as it always leads to an opportunity to learn. I hope in doing so that I can be a role model for young women considering a career as a chef. I also aspire to promoting change within the foodservice industry’s culture so that we can establish a greater recruitment and retention of women.”
KIRRA-LEE PARSONS, 23
Chef, Lûmé Restaurant (VIC)
“I want to be part of a positive change in the culture within restaurants. At Sagra, we have avoided the usual, hierarchical ‘top-down’ kitchen structure and replaced it with a more egalitarian approach. We have also sought to break down the typical front of house-back of house divide by training the floor staff in the kitchen as well as getting the chefs to run food and interact with the customers.”
EDWARD SAXTON, 29
Restaurateur and head chef, Sagra Restaurant (NSW)
“The best piece of advice ever given to me came from Jason Chow, when he was Chiswick’s general manager. He said, ‘A person will always remember the way you made them feel.’ I’ve taken this on board, and I hope to make an impact by creating a safe environment where people can experience feelings of belonging, social gathering, recognition, fun and respect.”
LUCA VERSIGLIA, 29
Co-owner Anna Pavoni says, “Alessandro is an absolutely wonderful restaurant manager with
a grasp on all fronts of his role – from leading and motivating the team to business decisions to a deep financial understanding of the venue and business. He leads not just by example but with strength and knowledge, and the continued success of Ormeggio is testament to his role.”
ALESSANDRO TRUZZI, 29
Restaurant manager, The Ormeggio at The Spit (NSW)
“I have always loved food. Launching my business, I hope to create an impact by being a part of the ever-growing food scene in Newcastle, New South Wales and wider Australia. I want to create a style of pastry work that is classic but with little twists along the way by using techniques and flavour profiles commonly used in the restaurant scene.”
GARETH WILLIAMS, 29
Covered in Crumbs (NSW)
Bar manager, North Bondi Fish (NSW)