‘This is a brand-new role, so there’s an element of figuring out how we do things, how we sculpt both our journey and the one we get to take people on. I’m particularly looking forward to looking at how our spirits pair with Japanese cuisine, where everything on a plate or in a dish is there for a reason. It’s very similar to how they craft their spirits.’ – James Buntin
People
People
Otis is a small, owner-operated, suburban bar with a big heart. The owners, Conor O’Brien (ex-Baxter Inn) and Dan Teh (ex-Butter) took over an existing bar site and kept it trading to win over the locals and learn what they wanted from the site.
“My start in hospitality wasn’t unlike most others in the industry – it all began in fast food,” says Rachael Hand. “But what drew me to bartending was the culture. I was sold on the sea change by a friend’s tales of devoted work family, endless creativity and all the late-night parties.”
Three exciting new roles within the Advocacy team, reporting to the Group Advocacy Manager, Hayley Morison welcomes James Buntin, House of Suntory National Ambassador, Rhianna Lucas, Maker’s Mark Diplomat and Alice Newport – James B Beam Distilling Co – National Ambassador.
“I find a huge amount of value in bars and bartenders working together and networking cross-country. The guests get to enjoy the perks of a win-win collaboration. Particularly if that collaboration is with far-flung friends!”
“If you can afford to pay your staff more I believe you have an obligation to do so – especially those who have worked for you a significant amount of time or have gone through the necessary training to become a skilled lynchpin on your team.”
We sat down with Kayla recently for a behind-the-scenes look at the menu creation for the Speakeasy’s soon-to-open The Sanderson and the reopening of iconic Sydney bar Eau-de-Vie. In the ambitious project, both venues located at 285 George Street will open simultaneously in early May.
Since 2020, Gabriel has led a unique space designed to push the boundaries of customers’ expectations through interesting flavour combinations that showcase truly unique native ingredients.
This idea of food and beer pairings underpins the concept for their recent expansion. While they have had a ‘brewery door’ on Wellington St since 2019, when the opportunity came up to take over the two adjoining spaces, Sandery saw an opportunity to fully realise his vision.
The acquisition means PUBLIC (including Oxford House, The Strand Hotel, Lady Hampshire) and The Maybe Group (Maybe Sammy, Maybe Frank, Sammy Junior) will be able to bring venue concepts to life with exceptional food and beverage propositions.
When I’d finish service in the kitchen at Yellow restaurant in Potts Point, a few of the chefs and I would head to Dean’s for a cheeky cocktail and it was always good to see the faces of Justin and Louka Marmot (who co-own the bar together) along with the rest of the crew.
Burrow Bar has held its own for a long time now, popular with locals and the industry. Chau and Bryce are industry leaders who push to create a collective community, but have your back during the process.