Wine merchant and Wavenet chairman Mick Stroud plans to have his Big Island Brewery business listed on the Australian Stock Exchange by June 11 following an initial public offering that will value the company at $20.5 million.
Matilda Bay Restaurant owner and general manager Warwick Lavis is in the midst of a $2 million overhaul of what many consider one of Perth’s best riverside restaurants.
The owners of Margaret River’s popular Vat 107, Jenny Spencer and Gary Cream, have recruited the services of London chef, Steven Black, to spearhead the development of their sister operation in Bunbury, Vat2.
Tony Humphreys - head chef, Witch’s Cauldron, SubiacoWhat do you like most about your job? The food.What’s the biggest mistake you’ve made and what did you learn from it?
Former Sheraton executive chef Fritz Hansal says the service dished up at many Western Australian restaurants is poor. But he thinks that presents him with an enormous opportunity.
One Mosman Park foodie couple enjoy the food, ambience and service at Twisted Fork so much that they are currently negotiating with the restaurant’s owners to lease a table.
Brad LeahyOperations manager/head chef, Bluewater GrillWhat do you like most about your job?The fact that you never stop learning in this industry and passing that knowledge on to other chefs.Biggest
Western Australia’s corporate sector is splashing out on entertaining at a level not seen since the heydays of the 1980s, according to several top-tier catering companies.
Chad Miskiewicz: Head chef, Globe Restaurant Favourite part of your job?I get to create tasty food for a living and it doesn’t feel like a job, it’s a passion.Biggest mistake and what you learnt from
