Episode #22

Owner of  Pazaar food collective. 

Although Attila was born into hospitality, it wasn’t until a serious incident working for NSW police that he decided to pursue a career in hospitality. 

After gaining inspiration from his travels, his journey as restauranteur began in 2012 where he opened a North Mexican inspired food truck. 

The following year, the space he used in Canterbury as a garage and prep area turned into a pop-up restaurant called La Lupita.

The concept was a hit — and he was receiving recognition all around Australia. 

It was so popular that Attila received a partnership offer from a local businessman to move the restaurant to a central Sydney location. La Lupita relocated, but the business relationship did not last. Left with almost nothing, Attila says it was out of spite he opened Pazaar Food Collective in the old location of La Lupita. 

It is now considered One of Sydney’s best eateries, it has been mentioned in some of the best media publications like New York Times, Delicious 100 and the Good Food Guide.   

Attila is quite outspoken when it comes to certain issues in the hospitality industry. But his honesty is so refreshing. He is not scared to say things that others would never say in fear of losing business or customers. He is so misunderstood and I’m grateful we got to talk to him to get to know the real Attila. 

In today’s episode we talk about his journey as a police officer, how PTSD has helped him in his hospitality career, the cost of running a venue that people don’t see, struggles of finding good staff and the one time he went viral when he banned kids from using phones and iPads at his restaurant.