Let’s take it back to when you first opened Vintage in Mermaid Beach. What was it that made you take the leap into starting your first cafe?
It’s funny, because I was clearing our my office on the weekend to make way for a new baby and I found all these newspaper clippings from way back when we started Vintage, and I was spun out. It made me think a lot about the beginning. I was working at McDonald’s, and that’s where it started for me. I loved and thrived in that environment, and I always loved people and food in general. I was excelling in those areas, and turning problems shops into record-breaking shops, and I just kept pursuing those opportunities, and it just kept leading me into hospitality. I think McDonald’s gave me the operational side of things, and I originally learnt about coffee at Gloria Jeans back when it was first coming to Queensland. From there, I went to Bumbles Cafe and worked with (owner) Kate. When I had the opportunity to manage her shop, I jumped at it. I implemented everything I had learnt into that and grew it five times over. I didn’t really think I would end up in hospitality, but I love it, and I still love it.

So, what was your very first job?
Well, I applied at McDonald’s and got rejected. And then I went to Hungry Jacks and got rejected. So I went into Macca’s at Cavill Ave, which is the busiest store in Australia, so I was like, surely I can get a job here, and I did, in the end. I laugh at the fact that I kept getting rejected. I do think that if I got the job at Hungry Jacks, then things could have been different for me.

You’re a very passionate operator. Where did that passion for the industry stem from?
I definitely didn’t get it from my mum or dad, so it wasn’t in the genes! I’d say Kate (Bumbles owner) taught me the most. She’s an amazing mentor and foodie. She introduced me to food. As well as quality.

What would say has been your biggest lesson you’ve learnt?
It only really works if it’s your true passion. Hospitality never ends, and that can really knock the wind out of people. Anyone can open a cafe, it’s longevity and consistency that keep the crowds coming back. You really need to be in this for the long haul, and that’s passion-related. There are times where you are doing things that you’d never thing you would do, but it’s a passion. 

Tell us, what you are your thoughts on the Gold Coast cafe and restaurant scene?
I definitely think it’s escalated. Someone has put the foot on the accelerator, and places and popping up left, right and centre. We’ve seen it balloon. I would love it if everyone lasts and got their own cut of the pie, finds their feet and makes it work. My only concern would be that I know how much it takes to make something thrive long-term … and it’s hard when you see people’s livelihood and hearts at stake. Especially nowadays, people judge you, critique things and rate you online. Back when Vintage started eight years ago, that did’t exist. People had to come experience it for themselves, not because they could stalk you online first … and their experience was in our hands.

What is the most challenging part of what you do?
Juggling. Going from one shops to two shops a few years back with Vintage then Elk, I didn’t realise how much your brain gets split into two until we sold Vintage – then I was like, ‘Oh my god, I just got my brain back!’. Even with now having Elk and Sparrow, my brain is still split, but I have learnt to surround myself with amazing staff. So I am not carrying as much as I used to. The ‘juggling’ is still very much there, but it’s more about juggling family life and making sure that’s a priority, but also balancing business, health and personal priorities.

What is it that you find most rewarding?
Yes, you’re in business to make money. But I am more encouraged by seeing people come, and saying that they had a great meal, or coffee, or cocktail. That is the real rewarding part for me. It’s so encouraging to see people support you. Especially over three different locations. And when they bring people, and bring their friends, then you realise you’re doing something right.

How do you manage your day between two venues, around 30 staff, and a young family?
I am creative, so I get distracted easily. My wife is very admin-orientated, so she kind of organised my life for me. To have the balance outside of work, I really had to knuckle down inside of work. We’ve got management at both shops. I can literally only do all of this because of my staff. The first six months of each shop is hard work getting the structure and system in place, so it just runs. I am really blessed to have this team.

Where would we find you on your day off?
Um, in my pyjamas! Sometimes, I feel like I have achieved something if I have not left the house. I am not an ‘out there’ person, that’s not really my nature, I’d rather just be found in the shadows – so you’ll find me playing Hungry Hippos or princess games with my kids.