The talented sous chef making things happen in The Bandit Kitchen, a restaurant manager at the helm of a monumental re-brand and the events gun who is earning her stripes – we chat to three local female hospitality up-and-comers.
AZI FLYNN
RESTAURANT MANAGER / HOUSE OF GEORGE
House of George has had a recent re-brand – how is it different from the original venue, Yiasou George?
We gave the place a bit of a face lift in general, but the biggest change was bringing the kitchen into the main dining area. And drastically changing the bar set up. We now have two small bars, which are more like wait stations, where the floor staff make and deliver their own drinks to their own tables.
The atmosphere is warm and inviting, not stuffy or too slick…
I personally want good service without the in your face ‘over pampering’. The best servers [can] read a table, knowing exactly how much or little interaction a table wants. I want House of George to feel like you’re dining at your friend’s house… a friend who has a bit of disco flare!
The menu isn’t just traditional Greek food – it pushes the boundaries. Tell us about this.
It’s definitely more of a broader Mediterranean vibe. This style of food is perfect for sharing with friends, which is what House of George strives for. I love our outdoor area too, and who doesn’t want to be in the sun with a bottle of wine and Mediterranean food!
MARILIA GABRIELA
SOUS CHEF / ANCHOVY BANDIT
There are some formidable chefs in the Bandit kitchens, with wide-ranging expertise. What do you bring to the team?
I’ve got a thing for Italian cuisine, and my previous experiences have given me the tools to contribute to the restaurant’s growth. But one thing I’m passionate about is creating a sense of unity within the [kitchen]. I’m dedicated to creating an environment where each team member has the best possible space to develop their skills and grow as chefs. Awesome chefs will cook awesome food.
There’s a nostalgic charm to the interior fit-out of Anchovy Bandit, but the menu is less traditional. How important was it to get this right?
It’s a deliberate fusion; it has a cosy and relaxing ambiance while [the menu] infuses chef Shane Wilson’s creative flavours.
The Bandit group went through a period of growth in 2022 with a restaurant extension and the opening of Bottega Bandito. What’s next?
Indeed, exciting times are coming for the Bandit Group. We are gearing up to open a brand new Bottega Bandito, right in the heart of the city. Think delicious sandos, tempting pastries and some seriously cool snacks. Everyone’s pumped up about it!
ALI PECK
FUNCTION & EVENTS MANAGER / BIG EASY GROUP
The Big Easy Group has a portfolio of eight very different venues – how do you maintain consistency across all locations while creating a brand identity for each?
It’s a delicate dance between creating a cohesive experience for our customers and embracing the individuality of each venue. It’s all about fi nding that sweet spot where we uphold the venue’s overall vision while celebrating the distinct charm of each space and making sure our events leave everyone with a smile.
One of your most successful recent events has been the Chef Series hosted by Anchovy Bandit. Tell us about this.
This event has proven to be a major success, drawing in renowned chefs from different states and various venues around Australia. The Bandit Chef Series has evolved into a brand of its own, with enthusiasts eagerly anticipating the next instalment!
The French-inspired La Louisiane is the most recent addition to Big Easy Group’s line-up, and has just launched as a permanent fixture in the CBD. It has a very cool vibe…
La Louisiane brings a unique blend of French cuisine, live jazz music and a world class beverage program together. As guests step down into the basement, they can expect a vibrant atmosphere that transports them straight into the heart of France.
South Australian Style Magazine 