While carving out a career in the front of house of pubs Hamish Watts (Applejack) had a yearning to start his own business and create a venue that delivered true hospitality and was considered a hub of the community. With nothing to lose, he teamed up with a friend, found a site in Bondi and rolled the dice. Ten years later and the pair have one of the most dynamic hospitality groups in Australia, where each venue has its own brand and identity, but the people and honest hospitality are at the core of everything they do.

https://applejackhospitality.com.au

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Last time we caught up with Isobel Little (Lp’s Quality Meats), she’d taken six months to finally get a flight home from the UK, and had just started as head chef at LP’s Quality Meats. Although Sydney has just gone back into a 14-day lockdown, she remains positive, and has already seen and experienced change in the way we communicate and interact with each other that she believes may not have happened if we were not all connected through a common challenge.

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

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After training as a baker back in her home country New Zealand Lucy Whitlow (Osteria Ilaria) soon found herself drawn to the science and service of restaurants in the pastry kitchen. It lead her all the way to Melbourne where plies her trade in one of the cities best Italian restaurants, but lockdown gave her pause for exploration. Fascinated with cheese and fermentation she started a cheese course and is discovering a whole new culinary adventure.

https://www.instagram.com/lucywhitlow_/

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At the age of 14 Nelly Robinson (Nel, Sydney) began his career washing dishes at Michelin-starred restaurant Northcote Manor in the United Kingdom. At 15 he stepped into the kitchen and after rising the ranks in Michelin starred restaurants in the UK, he set his sites on Australia to create his own restaurant where the food tells a story like few other on the plate, inspired by anything from childhood to Disney films.

https://nelrestaurant.com.au

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When Andy Evans (Spice Temple, Sydney) first stepped into the kitchen at Rockpool it opened his eyes, not only to the potential for an amazing career in top level kitchens, but to the different lives, cultures and people that colour our culinary landscape. It set him on a chain events to be part of one of Australia’s most influential Asian restaurants ever.

https://www.instagram.com/spice.temple/?hl=en

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https://www.porkstar.com.au

Needing to earn cash while he was young Ben Sears (Ezra) got a job flipping pancakes, until an opportunity came along to work with one of Melbourne’s most influential chefs, Andrew McConnell. A chef with an innate ability to adapt and evolve, he moved to Sydney to work with Chui Lee Luk until the opportunity to open his own restaurant presented itself. With chef and partner Eun Hee An, and wine man Ned Brooks they found a run down site in Redfern and triggered a cult following for their modern take on Korean. Now, a few years on he’s exploring the food of Tel Aviv, and the queues are forming once again.

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

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Starting his career at just 10 years of age cutting chips for a local pub to earn pocket money, it wasn’t long before Michael Lambie found himself taking an apprenticeship at London’s luxury Claridge’s Hotel. He went on to work at 3 Michelin stared Waterside Inn in Berkshire and rise the ranks to work for Marco Pierre White in London for nearly four years as Head chef at the 2 Michelin star Harvey’s. On the cusp of opening a restaurant with Marco, he took an opportunity for a complete change of environment and headed to Melbourne where he has created some of Australia’s best restaurants.

https://www.instagram.com/michael.lambie/?hl=en

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After meeting her future wife and business partner Melissa Palinkas while working in Dublin, Susan Whelan (Young George, Ethos Deli) thought the two would be destined to ope a restaurant in her home town. But when Melissa’s visa ran out, there were no same sex relationship visas at the time in Ireland and the pair decided to head downunder to Melissa’s home city Perth and explore their opportunities. Two decades later and they are one of the most dynamic duos in Australia’s culinary landscape, and with a new restaurant focussing on sustainability are aiming to set a new benchmark for a hospitality business downunder.

https://www.younggeorge.com.au

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After beginning her career as a chef working in five star hotels around the world, Pip Anderson (Mona) took a spur of the moment wine course and it ignited a fire for wine she didn’t know was in her. Hanging up the apron she embarked on a journey that would see her become one of Australia’s best Sommeliers leading large teams of front of house professionals. But after needing a break from a busy lifestyle she moved to Tasmania to help a friend with a vintage and teach until the phone rang one day where she was offered one of the most unique wine and hospitality roles on the planet.

https://www.instagram.com/pipples80/?hl=en

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After a career working in hatted restaurants in Sydney, James Kidman (Café Sydney) moved to the nation’s capital to run large-scale caterers, and government sites like the National Gallery until family circumstances saw him return to Sydney. Unsure what his next step would be, the phone rang and it lead to a dream role leading the team of one of Sydney’s most iconic and busiest venues.

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

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