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Best thing about working at Restaurant Associates?

We have the honour of partnering with an incredibly diverse range of organisations and groups. I love nothing more than to see the magic of our talented team members and our partners collaborating together to create incredible (delicious) experiences and moments for our clients and their guests.

Advice for someone wanting to enter hospitality?

Get in touch with us! We always have an array of opportunities available for everyone from all walks of life who are passionate about food, people, communities and our planet.

Ben Doncon

General Manager

What do you love about your role?

I am obsessed with innovating new, creative and effective ways of overcoming challenges and exceeding our client’s expectations.

What makes Restaurant Associates unique?

Each and every team member throughout our business shares the same passion for hospitality and eagerness to deliver the highest quality of service. We have such a wide range of talent in our network which we draw from to keep our ideas fresh and exciting.

Elaine Koh

National Operations Manager, Corporate

How did you get into the hospitality industry?

My hospitality career began as a chef in a variety of fine-dining hotels and restaurants. In 2004, I joined Restaurant Associates UK as Head Chef, working my way up to Executive Chef before moving back to Australia and into an Operational role.

What do you love about working with venues?

Being able to draw on culinary experience and the creativity of our venues teams to bring events to life at iconic Australian landmarks. The creative possibilities and diverse nature of our industry means there is always something exciting going on.

Blake Hammond

National Operations Manager, Venues

Where did you find your passion for hospitality?

My infinite passion for cooking started when I was just a little boy. Growing up on a farm in a small town in Austria, my father (a butcher and chef) and mother (a restauranteur) created an idyllic culinary and hospitality environment to nurture my early interests in the discipline.

Favourite cuisine and cooking technique?

It’s difficult to pick one standout cuisine as a favourite to prepare and eat. I guess I can say that my fusion recipes perhaps stem from my love of all cuisines and my inability to be comfortable with just one. I think the role of the modern cook or chef is not only to tantalise the taste buds of the diner but to use up to date culinary techniques to enhance their experience.

Leo Gstrein

National Executive Chef

Why do you love the hospitality industry?

Service is a huge part of my life, both professionally and personally. To me it's about creating unique experiences, whether with my friends at the weekend, or in the office with my clients.

What do you enjoy doing outside of work?

I love swimming in the ocean, walking my little dog Gloria and hosting long lunches at home with family and friends.

Steven Horner

Head of Rapport Operations, Australia

Why do you love the hospitality industry?

The hospitality sector is fast-paced and exciting, with a huge amount of room for innovation and creativity. I love working with our clients to bring their goals and visions to life.

Best thing about working for Restaurant Associates?

Our fantastic teams on both the operational side, and the teams on ground delivering incredible hospitality experiences for our clients and their staff.

Jennifer O’Reilly

Head of Business Development

What motivates you in your role?

With a deep-rooted passion for the culinary world, I am driven to shape the future of foodservice through innovative strategies and employee empowerment. I am captivated by the intricate tapestry of the food ecosystem and its profound impact on our world. Through meticulous planning and collaboration, I strive to create remarkable dining experiences that resonate with our guests..

What do you enjoy doing outside of work?

When not immersed in the culinary realm, I find balance through the energetic chaos of family life and indulge in the serenity of kayaking or architectural sketching.

Jonny Neech

Head of Marketing and Engagement

Where did you find your passion for hospitality?

Born and raised in Hungary, I began my hospitality career in the UK in 2013 where I spent 6 years mastering hotel management, working in some of London's most luxurious 5-star hotels. I then joined Rapport UK in 2018 where I oversaw 13 pivotal contracts.

What do you enjoy doing outside of work?

I am an avid watch collector and have curated a collection that reflects my keen eye for detail and appreciation for craftsmanship. I am also a proud owner of three dogs, whose companionship I cherish deeply.

David Kuczik

National Operations Manager, Rapport

Where did you find your passion for hospitality?

Restaurant Associates in London is where I found my true desire for pushing hospitality boundaries in fine dining and service excellence. I had the honour to work with some of the most talented and dedicated teams in the industry. I worked my way up to Executive Chef in flagship sights across London and became a keen competition chef.

What is the most rewarding part about your current role?

One of the most rewarding parts about working in Operations is drawing on culinary experience to help teams not only meet but exceed client expectations. Mentoring employees and sharing knowledge of best practice is essential. Every single person has something to add to a conversation and an idea that can benefit the team.

Ollie Hay

Regional Operations Manager

What do you love about the hospitality industry?

I absolutely love wowing people - through service, a great meal and drink, or even just a friendly chat!

Advice for someone wanting to enter hospitality?

Start in a entry level role with a company that has great culture. Focus on learning to communicate with all types of personalities and study your craft.

Best thing about working at Restaurant Associates?

The support network we have. Both within the structure of Compass Group, but also the support network we have between sites spanning across Australia.

John Toubia

Regional Operations Manager

How did your career in the hospitality industry start?

I started washing dishes in a Mexican restaurant on weekends when I was 16 and then bar work whilst at University. I then travelled to the UK and Europe where I began working in restaurants, 5 Star hotels and the wine industry as a sales rep for Australian wine companies.

What do you love about the hospitality industry?

I love working with people who share the same passion that I do for providing memorable hospitality experiences. Also, the diversity and creativity of the industry.

What is your dream meal?

Freshly shucked Coffin Bay oysters with Grosset Polish Hill Riesling.

Cameron Berry

Operations Support Manager

How did you get into hospitality & what do you love about it?

I started at the age of 14 as a chef for 22 years, then made the move into operations. I love the ever-changing face of the industry that never gives a dull day.

What is your dream meal?

My mums roast dinner with ALL the trimmings and a large glass of Shiraz.

Advice for someone wanting to enter hospitality?

Enjoy the ride and the countless opportunities that you can pave for yourself along the way.

Home cooked food or dining out?

Home cooked – BBQ is king!

Ben Thompson

Central Production Operations Manager

What do you love about working with venues?

I love having a venue to be proud of. We aren’t just the caterer but an integral part of the customer's experience and we should be proud of tailoring that to each venue to ensure each experience is unique and better than the last.

Emerging hospitality trend or innovation excites you?

Nose to tail eating, minimizing waste by using every part of the product and knowing exactly where our produce is coming from to ensure we make well informed and ethical choices.

Advice for someone wanting to enter hospitality?

There are a lot of different opportunities that you may not even be aware of in this industry, try everything and see where your passion lies.

Alana Paszko

Sales & Marketing Manager, Venues

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Restaurant Associates

(02) 9797 4900

35-51 Mitchell Street, McMahons Point, NSW 206

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