In the latest episode of Back of House, Luke Butler and co-host Michael Rodrigues are joined by Grant Alchin, an accomplished hospitality leader within the hotel industry.

After two decades in senior operational roles with global operators IHG and Accor, and nearly a decade in asset management for listed entities, Grant co-founded Trilogy Hotels in 2023.

From peeling potatoes in a café at 14 to operating 16 properties nationwide, Grant’s story is anything but ordinary.

It is the kind of conversation that makes you rethink how we lead, build culture, and create real impact.

In this episode of the Back of House podcast, Luke Butler and co-host Kate Hemat-Siraky sit down with Emma Locke, General Manager at Beerfarm, and an inspiring force in the Australian craft beer scene.

From pulling pints in the UK to leading operations across WA and now expanding east with a brand-new site in Glenworth Valley, Emma shares:

- Her journey into beer and hospitality

- Her immigration path to PR in Australia

- The challenges and opportunities for women in brewing, and wider hospitality space

- Beerfarm’s strengths-based approach to team development

- Navigating craft beer’s economic pressures and planning for sustainable growth

Whether you are in hospitality, beer, or just love a story about building culture and resilience, this one is for you.

On the latest episode of Back of House, Luke Butler is joined by guest host Megan Sullivan, an accomplished Australian hospitality leader now based in New York.

Together, they sit down with Romain Taverne, Regional Food & Beverage Director at Aman. With an impressive global resume, including his previous role as Global VP of Operations for Jean-Georges Management, Romain brings deep insight and experience to the conversation.

He shares his remarkable journey, from growing up in southwest France and pursuing professional golf in London, to leading high-end food and beverage programs around the world.

The discussion covers what it takes to build world-class hospitality teams, the rising influence of hotel restaurants, and how leadership, integrity, and vision drive lasting success in the industry.

This is a thoughtful and inspiring episode for anyone passionate about people, leadership, and the future of hospitality.

Sustainability in hospitality - beyond the buzzwords.

On the latest episode of Back of House, we sat down with Andrew Cameron, an industry leader in sustainability. Based in Singapore, Andrew spent the past 20 years in hospitality before launching Enzyme, a consultancy that helps hospitality businesses navigate sustainability and drive meaningful change.

With expertise sharpened by his studies at Harvard Business School and Regenesis Institute for Regenerative Practice, Andrew shares:

- How science, nature, and hospitality intersect

- Why regenerative tourism and local ecosystems matter

- The gap between consumer intention and sustainable action

- What operators can actually do to make a difference

If you are curious about sustainability in hospitality or just want to hear about Andrew’s unique and successful hospitality career, listen now.

The audio quality is a bit patchy for the first few minutes but stick with it.

In the latest episode of Back of House, we are joined by Mick Gibb, CEO of the Night Time Industries Association (NTIA), to dive into the challenges and opportunities shaping the night time economy.

Mick is a passionate advocate for hospitality venues, working closely with government to improve late-night trading conditions. In this episode, he shares sharp insights on:

- Why industry operators need to be active and engaged.

- The value of public transport and the direct impact it has on the night time economy.

- How under-30s are seeking niche, values-aligned experiences

Michael and Luke take time recap some of the work done by the Office of the 24-Hour Economy. Commissioner during 2024, while discussing some of the trends evident in the domestic and international hospitality sector.

Supporting Information.

At the Office of the 24-Hour Economy Commissioner we work with other government partners, local councils, industry and the community to build vibrant, diverse, inclusive and safe hospitality and entertainment precincts.

We seek to enhance both the economic output of the state and amenity for residents and tourists alike.

We aim to do this by improving the conditions for flexible day and night trading. In so doing the Office of the 24-Hour Economy Commissioner makes a positive contribution to the desirability of NSW as the best global location to live, work, play and invest.

We seek to integrate planning and placemaking, diversify night-time activities, promote industry and cultural development, improve safety, mobility and connectivity and change the narrative around CBDs across Greater Sydney.

Born and raised on the Sunshine Coast, Tony remains deeply grateful for the unwavering support of the Sunshine Coast community throughout his culinary career.

Tony's evolution from a young apprentice at the Hyatt Coolum in the 90s to the accomplished entrepreneur he is today is a testament to his unwavering commitment to success. His ventures consistently deliver exceptional dining experiences with creative and innovative concepts, unique venues, and talented teams.

Three pivotal moments define Tony Kelly's career. Firstly, The Wine Bar Restaurant, his maiden foray into ownership, opened in 2003, garnering numerous accolades for its luxe fit-out, private dining room, degustation experiences, and extensive wine selection. This establishment served as Tony's declaration as a produce-driven, meticulous chef with a talent for commanding both his audience and his team.

Tony's next chapter saw him excel at Stokehouse Q, where he attained two hats in the Good Food Guide. Working for the influential Van Haandel Group honed his culinary prowess and reinforced his dedication to pleasing guests.

In 2017, Tony's path connected with Dirk Long, owner of The Wharf, Mooloolaba, leading to the creation of Rice Boi, a bustling Asian street food hotspot that ignited the Sunshine Coast dining scene. This unique venture marked the inception of Tony's enduring success.

Today, Tony Kelly oversees and contributes to his diverse portfolio of brands while actively participating in industry discussions, mentoring emerging entrepreneurs, and engaging with students interested in hospitality careers. Tony is always interested in future opportunities for the group and enjoys the creative process of putting together new concepts for the Sunshine Coast community.

Founder Maurice Terzini is best known for stamping his indelible mark and style on both the Sydney and Melbourne dining experience. His long history in the hospitality industry and gift for fostering lasting creative relationships have seen him establish not only some of Australia’s most iconic dining venues, but also a number of Sydney’s most recognisable events. Born to Italian parents in Melbourne, early years spent back in Italy cemented in him a love of his culture and heritage, awakening a life-long passion for Italian hospitality.

At the age of 23 Terzini opened his first venture, Caffe e Cucina on Melbourne’s then undiscovered Chapel Street, with the café radically altering perceptions and conventions around the dining scene at the time, offering high-end quality in a café setting. A string of successful hospitality ventures followed, capped by the jewel in the crown of Icebergs Dining Room and Bar on the cliffs of Bondi- opening in 2002. More than a decade on, Icebergs is still at the forefront of the Australian culinary landscape, thanks to Terzini’s gift for dreaming the big picture and executing it, often ahead of his time and breaking ground in ideas, style and locations.

R U OK? is a public health promotion charity that encourages people to stay connected and have conversations that can help others through difficult times in their lives.

Our work focuses on building the motivation, confidence and skills of the help-giver – the person who can have a meaningful conversation with someone who is struggling with life.

R U OK? contributes to suicide prevention efforts by encouraging people to invest more time in their personal relationships and building the capacity of informal support networks – friends, family and colleagues - to be alert to those around them, have a conversation if they identify signs of distress or difficulty and connect someone to appropriate support, long before they're in crisis.

“This episode of Back of House features restructuring expert Morgan Kelly and founder of Sumo Salad, Luke Baylis. Morgan and Luke discuss the challenges facing the hospitality sector and ways operators can position their business to not only survive these challenges but reposition to thrive. Luke also shares his personal views and experiences of experiencing financial distress, going through the voluntary administration process and emerging from voluntary administration.”