In this insightful episode of Dining Room Stories, we’re joined by Glenn Eagles, a former builder turned restaurateur, who shares the story of transforming Boozy Bar into one of Melbourne’s most talked-about venues. Having spent years building luxury homes in Toorak, Glenn leaped into the hospitality world, driven by a passion for food, wine, and European dining culture.

After years of travelling through Europe and dining at some of the world’s top Michelin-starred restaurants, Glenn decided to create a space that fused luxury with an authentic European vibe. His vision was realised with Boozy Bar, a place that not only focuses on high-quality food and wine but also on the atmosphere and vibe – a club-like, Parisian-inspired setting that makes guests feel like they are stepping into a different world.

A key highlight of the conversation is Glenn’s emphasis on the importance of creating a unique dining experience. He shares his insight into the differences between the construction and hospitality industries, noting the most challenging aspect was managing staff, something he had never done before. Yet, the transition has been rewarding as he successfully curated a welcoming environment that customers love.

Boozy Bar is more than just a bar; it’s an experience. With a carefully crafted wine list, including rare vintages such as the complete set of Grange, and a focus on European-style service, the venue attracts a diverse clientele. From chic locals coming for a night out to international visitors, the bar has become a sought-after destination. But it’s not just the wines that make it special; the music, the atmosphere, and the overall vibe keep patrons coming back.

Glenn also discusses the challenges and joys of owning a restaurant in the current economic climate. Despite the rising costs in Victoria’s restaurant industry, including staff wages and rent, Glenn’s commitment to quality service and customer experience remains unwavering. His unique approach to hospitality is evident in his creative customer engagement – such as offering personalised engraved steak knives to loyal guests – reinforcing the importance of making people feel valued.

In the conversation, Glenn also reflects on his approach to success. Unlike the financial-focused goals of his past, his current measure of success is the fulfilment he gets from providing an exceptional experience to his customers. He notes that in the hospitality industry, it’s not just about the food or the drinks; it’s about the lasting memories you create for your guests.

As Glenn looks to the future, he’s not sure what’s next. While he’s enjoying his venture into hospitality, he acknowledges that things may evolve as time goes on. For now, however, his focus remains on delivering a world-class experience at Boozy Bar – and making sure every guest leaves saying, “We’ll be back.”

In this episode of Dining Room Stories, the conversation with Adam D’Sylva moves well beyond menus and accolades. It is a grounded reflection on how a chef’s identity is shaped over time, by family, discipline, restraint, and the confidence to simplify.

D’Sylva’s story begins not in a professional kitchen, but in a migrant household where food was central to daily life. Raised between Italian and Indian traditions, he grew up surrounded by produce, home cooking, and rigorous routines. His early exposure to food was practical and communal rather than aspirational. Pasta, passata, wine-making, and shared meals formed the foundation of his palate long before technique entered the picture. This upbringing instilled a respect for ingredients and repetition, values that still underpin his cooking today.

As the conversation unfolds, D’Sylva reflects on his professional journey through Melbourne’s kitchens, from apprenticeships to leading some of the city’s most influential venues. He speaks candidly about the intensity of restaurant life, the contrast between hotel kitchens and independent restaurants, and the freedom that comes with working in environments where decisions can be made instinctively. For him, restaurants offered space to respond, adjust, and cook with intent rather than obligation.

A recurring theme is balance, between creativity and familiarity, ambition and sustainability. D’Sylva is clear that simplicity is not a shortcut but a skill earned over time. Whether discussing Italian or Indian cuisine, he challenges the assumption that complexity equals quality. Instead, he emphasises flavour balance, restraint, and understanding when to stop. A squeeze of acid, correct seasoning, or proper technique often matters more than additional elements.

This philosophy carries through to his approach at Decca, where the focus is on clarity rather than concept. The menu reflects how he eats and how people genuinely want to eat: well-made pasta, carefully cooked proteins, and dishes that reward consistency. There is no attempt to chase trends or overstate ideas. Confidence, in this context, shows up as calm execution and knowing what does not need to be changed.

Family also plays a quiet but constant role in the discussion. D’Sylva speaks openly about cooking for his children, maintaining standards at home, and how personal taste influences professional decisions. Food remains emotional, habitual, and deeply personal. That connection, he suggests, is what separates restaurants that feel lived-in from those that feel transactional.

Ultimately, the episode presents a portrait of a chef comfortable with his craft and his place within it. There is no urgency to prove, only a commitment to doing things properly. In an industry often driven by noise and novelty, D’Sylva’s perspective is measured, deliberate, and refreshingly clear.