After dropping in and out of the hospitality industry for years trying different vocations Daniel Quinn (Baja Modern Mexican, Brisbane) realised the energy of a hospo life was too powerful to ignore. Not one to do anything in half measures he built a string of thriving restaurant, but after moving to Brisbane it was a crazy idea inside a shipping container that lead to his most challenging and successful restaurant.

https://www.bajamodernmexican.com

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Almost a decade ago Gianluca Esposto (A’mare, Sydney) was bored of his job selling jewellery. He quit, bought a one-way to ticket from Milan, Italy to Sydney, Australia with a plan to immerse himself in the hospitality sector. Ten years on, he’s risen the ranks of some of the city’s best restaurants to find a role where the front of house team are delivering one of the most bespoke experiences downunder.

https://www.instagram.com/gianluca_esposto/?hl=en

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Whether it be putting your hands in the soil to discover what it takes to farm or grow quality produce, or sharing food with friends and family. As a child Aaron Ward (Sixpenny) spent a lot of time on his Grand parents farm and it ignited a love for food that has seen him trail blaze a career as one of our best young chefs.

https://www.instagram.com/aaronward88/?hl=en

https://www.sixpenny.com.au

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https://www.porkstar.com.au

After being stood down from his role as head chef at the start of the pandemic Sam Young (Juicy Banana) started a selling a range of dumplings inspired by his mother in local supermarkets. Inspired by its success he started doing private bespoke dining experiences in people’s homes, and although it was a hit, not everything always went to plan.

https://www.instagram.com/bigsamyoung/?hl=en

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Working in restaurants while studying at University Leanne Altmann (Trader House) found herself falling for the energy of the hospitality sector. It lead to a trip to England where she cut her teeth at Three Michelin Star Restaurant Gordon Ramsay, before retuning home to rise the ranks in Andrew McConnell’s restaurants where she leads a team of sommeliers bringing different wine experiences across a portfolio of incredible restaurants.

https://www.instagram.com/lea_alt_/?hl=en

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After a long career in the meat industry, breaking new ground and initiating new and better ways to transport meat internationally, Blair Hayden (The Lord Nelson Brewery Hotel) saw an opportunity to brew real ale and change the way we drink down under. In 1986 he bought the freehold of The Lord Nelson Hotel to become The Lord Nelson Brewery Hotel - Sydney's oldest continually licensed Hotel and now Oldest Craft Brewery. It not only set the wheels in motion for change in beer offering downunder, but also ignited the boom in gastro pubs too.

https://www.lordnelsonbrewery.com

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Growing up on a huge farm in New Zealand, Joe Pavlovich (Bondi Trattoria) had a strong connection to produce from a young age and it triggered an appetite for cooking. After starting his career in New Zealand he moved to Australia where he lead the team of some of Sydney’s best restaurants before an opportunity to own his own restaurant saw him takeover one of the city’s most iconic venues. After some early teething problems he’s managed to not only maintaining its success, but take it into a new era too.

https://www.bonditrattoria.com.au

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Last time we caught up with Jesse McTavish he’d just opened his own restaurant Bar Elvina, on Sydney’s Northern Beaches. Sydney is currently in a lockdown, and although their has been government support announced, it's not available for every operator.

https://www.barelvina.com.au

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Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia’s most bespoke butchers focusing on the best quality heritage meats.

https://meatsmith.com.au

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Although he trained in the European Michelin star restaurants of London, Will Meyrick (Sarong Group) had a yearning to know more about Asian ingredients and cooking techniques. He jumped on a plane and headed to Sydney where he plied his trade in some of the city’s best modern Asian restaurants before an opportunity to cook in Bali changed his life. The move triggered a burning desire to immerse himself in different cultures to truly understand their food and create the platform for one of the country’s most influential restaurant groups. Now back in Australia, he’s cooking up something different in Perth.

https://www.instagram.com/meyrickwill/?hl=en

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