Restaurant of the Month: The Morrison
What Is the most rewarding thing about your role?
I have an amazing team at the Morrison in Sydney I always look forward to going to see them they have a very positive energy both front and back of house. It’s contagious and I love it.
2) How important is it to work with fresh quality produce?
My food is so very simple there is nowhere to hide I’m only as good as my produce. I only want the best in class so that the produce jumps off the plate. The customers are my eyes and these days they recognise quality produce hence the longevity of success we have enjoyed at The Morrison.
3) If you had to describe Morco’s service in three words what would it be?
Simple, Uncomplicated, High quality & reliable… yes I know that’s 4 words!
4) Where do you see yourself in the next 5 years? Is there room for development in your industry?
The Australian food industry is one of the most exciting businesses in the world. There are so many new opportunities every day I’ve never really looked forward 5 years but when I look back it blows my mind how varied the opportunities have been especially working the Sydney Collective and Fraser short. I don’t know what’s around the corner, but I will continue to embrace opportunity. I feel super privileged and humbled to have been part of the fabric of the Sydney food scene for over 30 years.