I first met Oliver on his first day back at Wrest Point. As I led him through the kitchen, the team greeted him with warm knowing hellos, welcome backs, and hugs. I had to know more about his story and what led him back to Wrest Point in two quick questions!
- Lauren, Talent Acquisition Advisor
Tell me about your work history and how you returned to Wrest Point?
Eight years ago, I was studying at Le Cordon Bleu and needed to complete a seven-month work placement. I chose Wrest Point because it was a large hotel, entertainment venue, and casino, offering a variety of experiences. I worked in Pastry for three months, then moved to the production kitchen, and finally the buffet breakfast section. I loved my time there and learned a lot from the chefs, especially Chef Andre, who became a father figure to me. Chef Andre is incredibly busy, but he still took the time to write me a recommendation letter within a day of my request, which meant a lot to me. Wrest Point felt like family, and I always looked back on the experience fondly.
After completing my placement, I returned to Sydney to finish my studies and worked casually at Pearl Catering and Novotel. I then moved to Adelaide for a few years, where I worked at a busy breakfast café called Karma and Crow. In 2019, I moved back to Taiwan with plans to stay for a few months, but then Covid hit, and I ended up staying for three years. During my time in Taiwan, I worked in various cities and restaurants, learning from local chefs. I gained valuable experience cooking with both local and indigenous ingredients, as well as Western cuisine.
After the borders reopened, I decided to return to Australia, where I spent two years working as Head Chef at a busy café. During this time, I also worked as an agency Chef across various venues, including Adelaide Oval, catering for functions and events. So, when I needed to move to Hobart for my visa, I reached out to Chef Andre to see if there were any job openings, and luckily, there were.
Now, I'm working as a Commis Chef at The Point Revolving Restaurant at Wrest Point.
What do you do for fun outside of work?
I love buying cookbooks, but I never seem to find the time to read them. I’ll come across one, think "Oh, this looks great," buy it, and then it just ends up sitting on the shelf. Of course, I love cooking as well, especially experimenting with different cuisines.
Thanks Oliver, its so nice to have you back with the Wrest Point team again.Welcome back!
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