The latest roundup of key industry moves, appointments, and promotions.
Diana Desensi joins Daphne
Daphne, the newest venture from Etta’s Hannah Green is expected to open in September this year. Set in the iconic former Bar Romantica venue, Green tells Hospitality the opportunity to take over the space – which neighbours Etta – was too good to pass up. Now, the restaurateur has appointed Diana Desensi (Montalto, Pt Leo Estate, Saint George) to lead Daphne’s kitchen. “I’ve admired Diana’s food for years,” says Green. “There’s real heart and generosity in everything she puts on the plate. When I started dreaming up Daphne, she was the first person I thought of. She understands what it means to cook for a community.”
Lottie appoints Joe Valero
Liquid & Larder has appointed Joe Valero (Tacos Tacos Tacos, Nikkei Bar & Restaurant, Uccello, Alcalde Guadalajara) as the new head chef of The Eve Hotel’s rooftop Mexican restaurant and mezcaleria Lottie. “I am excited to challenge people’s perceptions of Mexican food, and create really fun and interesting flavour pairings that may not be overly familiar, but are utterly delicious,” says Valero.
Blaq Restaurant announces exec chef and pastry specialist
Meanwhile, former Lottie head chef Alejandro Huerta (Comedor, Noma Copenhagen) has moved on to Blaq Restaurant at The Kyah hotel in Blackheath. The news comes just six months after the chef took on the head chef role at Lottie following Comedor’s sudden closure. Galia Valadez – Huerta’s wife – is also joining the team as head pastry chef. “When we met with the team at Kyah, we fell in love with the project and the vision for Blaq,” says Huerta. “It made total sense for us to move here and be part of this exciting evolution – showcasing the beauty and richness of the region through food.”
Gran Torino and Margaret reshuffle
There are some changes afoot in Neil Perry’s Double Bay precinct. Alongside last week’s announcement that Song Bird is closing to make way for “classic Italian bar” Gran Torino, the Perrys also announced a head chef reshuffle. Margaret Family Executive Chef Richard Purdue will oversee Gran Torino’s kitchen with current Margaret Head Chef Ervin Mumujesi. Song Bird Head Chef Mark Lee will return to Margaret as head chef alongside Perry.
Fiveight appoints Kim Brennan
Perth group Fiveight has appointed Kim Brennan as its group executive chef. Brennan will have Cooee, Copia, and Indigo Oscar under his purview, alongside a select few of the group’s hotel restaurants, including Cape Lodge in WA’s South West. The chef joins from State Buildings and COMO The Treasury in Perth where he oversaw venues such as Wildflower, POST, Long Chim, and Petition Collection.
Luke Bourke and Corey Costelloe develop Felons Seafood menu
The Artemus Group officially opened its 300-seat waterfront dining room at Manly Wharf last week, with proud Palawa man Luke Bourke (Rockpool Bar & Grill, the National Indigenous Culinary Institute) at the helm. The chef has developed a menu alongside Corey Costelloe that highlights high quality Australian produce from local fishers and growers.
Palmer Hospitality’s new CEO Hugo Burton
Adelaide’s Palmer Hospitality – the group is behind iconic South Australian venues such as open flame restaurant Arkhe, McLaren Vale Hotel, 2KW, and AGSA_Eat at the Art Gallery of South Australia – has appointed Hugo Burton as CEO. Burton brings two decades of experience to the role and previously held CFO and deputy GMO roles at GM Hotels. “I am very excited to be joining Palmer Hospitality Group – it is a great, family owned, South Australian business with some truly iconic venues,” says Burton.
Toby Worthington joins Applejack Hospitality as group head chef
Toby Worthington has snapped up Applejack Hospitality’s newly established group head chef role. Worthington has over a decade of high–volume head chef experience at Merivale under his belt. The chef will work with Applejack’s Director of Culinary Patrick Friesen on accelerating the group’s growth.
