KEY POINTS:
The hospitality industry has just handed out its annual Lewisham Awards. We catch up with five of the 16 winners beginnning with Outstanding Hospitality Personality David Hawk, of Suite.
For one so young, David Hawk has been around: Gypsy Tearooms, Rakino's, Verona. The 30-year-old has had Suite little more than a year and has just bought Crowbar.
What's the best thing about what you do?
No one day is like the next. Suite is a lounge in the city full of colourful people.
The downside?
The hours are antisocial and there is always more to do than time to do it.
The secret to your success?
An insatiable passion for people. I love what I do.
The best advice you've ever had about your career?
Listen, and ask questions. It is very easy for a bartender to get to a point where they feel as if they know it all. This is when they need to stop.
What do you wish customers would understand about your job?
We are exposed to many new and different products and ideas on a daily basis, so they are in safe hands. If they can possibly step outside the safety of their usual favourites, we may be able to show them a range of new products and drinks that they may love, but have not seen before.
Who would you most like to walk through the door of your establishment?
Homer Simpson - his complete self-assuredness and passion for beer is an inspiration - in the company of Bob Dylan, and the late Ernest Hemingway. It would be quite a night.
Whose establishment would you most like to darken?
I am fascinated by the highrise bars of Tokyo, and am looking forward to a few cocktails at London's Milk and Honey. I love the Supper Club in Melbourne, and jugs of beer on the tables outside at the Puhoi pub. I plan to have my stag do there, hopefully including a wood-chopping competition on the lawn. Now I just need to find the wife.
What would you be doing if you weren't doing this?
I'd like to get involved in some city planning for Auckland, using my geography background, and law degree.
OUSTANDING CHEF
Sid Sahrawat, The Grove
Sid Sahrawat may only have been at The Grove since January, but he's the chef on everyone's lips at the moment. You may know him from The George.
What's the best thing about what you do?
Every so often having that satisfied and happy customer come and compliment us on the food. It boosts the morale in the kitchen and renews my passion.
The downside?
When you put in all the effort and know what you are doing is different but good, you get a review where the critic slates everything just because they don't get it.
What's the secret to your success?
I am ambitious and passionate, I love what I do. I am lucky that I have worked with employers who understand me, trust me and give me the freedom to unleash my creativity. I also have a supportive wife who is honest enough to tell it like it is, family and friends who encourage me.
The best advice you've ever had about your career?
Every artist struggles in the beginning for recognition. It's merely gaining the understanding of people. Don't be disappointed if people don't understand your work. Aim high and never be afraid to experiment.
What do you wish customers would understand about your job?
Some customers need to understand the attention to detail that has gone into a dish. It has been designed with enormous thought, and has taken a lot of time, effort and love so that they enjoy it to the fullest.
Who would you most like to walk through the door of your establishment?
Albert and Ferran Adria from El Bulli in Spain. I would also like to entertain, Peter Gilmore and Justin North from Australia as I admire their style of cooking.
Whose establishment would you most like to darken?
El Bulli and the Fat Duck are on my must-visit list in the near future for their brilliance in molecular gastronomy.
What would you be doing if you weren't doing this?
I have known nothing but cooking since 14, so I haven't given anything else a thought. Here's hoping I never have to be anything but a chef.
OUTSTANDING WAITER
Robere Pothier, Prego
Robere Pothier has been at Prego for a year, but in the business for more than 20 years. French-born, he came to New Zealand to visit his sister, who was living here. He's still here. She's back in France. He believes that good service will save bad food.
The best thing about what you do?
It's going to sound weird from a waiter, but the freedom of creativity - sometimes a politician, sometimes a food and wine matchmaker, sometimes a food encyclopedia, sometimes a clown.
The downside?
Not everyone laughs at my jokes. I'm funny - well maybe I'm not, but I'd hate to be remembered just for carrying three plates.
What's the secret to your success?
Hard work, a dash of passion, a bit of common sense, and throw in some personality.
Advice your mother gave you?
Not to get into this business. She wanted me to be Prime Minister or a doctor or lawyer. Mum and dad had a couple of restaurants and hotels and I really hated it when I was a kid and never saw them.
What do you wish customers would understand about your job?
I am not a student trying to make ends meet here.
Who would you most like to walk through the door of your establishment?
Gordon Ramsay.
Whose establishment would you most like to darken?
Definitely Eight.Two in Birkenhead. Obviously I'm plugging my friend's restaurant, but it is really the only place I hang out - oh, and anywhere Sid Sahrawat is cooking.
What would you be doing if you weren't doing this?
Prime Minister, or queen of everything, or something quite fabulous with a crown and hardcore bling bling.
OUTSTANDING MAITRE D'
Brandon Lela'ulu, Prego
Brandon Lela'ulu has been at Prego for eight years. He's been in hospitality for 15 years and done everything in his time, including a stint in a kitchen.
The best thing about what you do?
I love meeting people from all walks of life. I enjoy the challenge of creating an experience for each of them, such as creating the wine list and seeing people enjoying its benefits - in moderation.
The downside?
Working in a restaurant is a bit like having a dinner party every night of the week, which is great, but sometimes I get less time to enjoy these things with friends.
The secret to your success?
I don't believe in success as a goal but a continual process. Staying calm, being fair and having a generous dose of madness and humour has often saved the day.
The best advice you've ever had?
Look at the big picture but don't forget the details. Take control, communicate and delegate.
What do you wish customers would understand about your job?
Professional service requires professional customers. If you are rude or abusive it makes it hard to stay inspired. We appreciate constructive criticism.
Who would you most like to walk through the door of your establishment?
There really aren't that many Prego virgins left, so any one of our regular customers would be fine. But it's a shame I never got to share a glass of wine with Johnny Cash.
Whose establishment would you most like to darken?
After seeing Geoff Lindsay's master class at Savour New Zealand I would love to visit his restaurant Pearl in Melbourne.
What would you be doing if you weren't doing this?
I love music and I love wine. Something that celebrates both these things would be interesting - a rock star I guess.
OUTSTANDING BARISTA
Kelvin Holst, Bambina
Kelvin Holst grilled steaks at Tony's but switched to coffee when he learned his trade at Providores in London six years ago.
The best thing about what you do?
The people. The customers here are great and the crew at Bambina are among the best I've worked with in 26 years in the hospitality industry.
The downside?
People who think that being a Barista isn't a "real job".
The secret to your success?
Being passionate about what I do. A lot of love goes into a good coffee.
The best advice you've ever had?
Ross Johns at Tony's told me "you're only as good as your last meal".
What do you wish customers would understand about your job?
It's hard work making consistently good coffee day in day out to the standard that people have come to expect.
Who would you most like to walk through the door?
Anthony Bourdain. Can you imagine what kind of coffee fix he has?
Whose establishment would you most like to darken?
El Bulli is top of my list.
What would you do if you weren't doing this?
I'd be making cucumber mojitos at the Tapa Room in London listening to Superstyling by Groove Armada at full blast.
