Gerald De Los Santos. He ditched engineering to work in hospo and tells how the
support of Merivale has kept him in the game
“Split into three different venues, Will’s, Mimi’s and Una Mas offer three new experiences for our guests at Coogee Pavilion,” says Merivale group bars manager Sam Egerton.
Bar Totti’s is split into two spaces; a light and bright bar space that looks out onto George Street, and a second which is darker and structured around a horseshoe-shaped bar, set down a level inside, and offering a more moody aesthetic and DJs when the sun goes down.
Sam Egerton shares some advice on making a career in the industry, his thoughts on the ideal bar experience, the trends we’ll see this year and more.
The cocktails at Little Felix are inspired by the Paris of Hemingway’s days, simple and elegant affairs without the frills, but which pack the flavour in.
“I’ve been doing this for 17 years, and there’s been an inherent theme that the longer you work, the better you are and the more kudos you get. And I’m sorry but that’s old school and it needs to go into the bin,” says Stephanie Haile.
Queen Chow’s Ashling Barrett talks to us about how she’s grown up in bars (literally — her Dad owned a bar in New York), how she learned to be fast and how she craves a busy environment.
After opening The Lobo Plantation, Jared Merlino and has since opened Kittyhawk and Big Poppa’s — and now has three Sydney venues kicking goals despite the doom and gloom of the lockout era.
Sam Bygrave sat down with him to talk about how he got to be where he is today.