Darren Holt
Mount Coolum,NSW
Summary
The below is a brief summary of my experience.
Hospitality is my passion and has been for over 3 decades.
I look forward to chatting with prospective employers in the hope of securing a position in a venue that loves, lives and breathes our amazing industry as much as i do.
A venue that looks to always strive for more and that wants to grow and evolve, not just rest on it's laurels.
Overview
31
31
years of professional experience
Work History
Chef De Partie
Aiola Upstairs
Graz, Austria
02.2023 - 09.2023
- Company Overview: Graz’s premier restaurant in Austria’s second biggest city
- Married my amazing wife and moved to Austria
- Studied German for 7 weeks to complete a test (97% ) to get work rights
- Due to not speaking fluent German a was back on the tools in the kitchen for the first time since I began my hospitality career
- I re-wrote their breakfast menu whilst carving a spot for myself in the team
Venues Manager
Merivale Group
Sydney, NSW And Narooma, NSW
07.2018 - 02.2022
- Jumped in as a favour to a mate, to look after 'The Fish Shop' when their Venue manager fell ill suddenly
- Started on Monday July 9th and had keys to the shop and ran solo the following day
- Agreed to a six month contract & was asked to stay on to head up the reboot/pop up of the OG Lotus as Lotus 2.0 with Big Sam Young as head chef and Dan Hong as Exec Chef
- Pre-covid Lotus 2.0 was successful -$100pp (14.5 SMH Good Living) Post covid massively successful achieving an average spend of $250pp ++ and $500pp in it's final week.
- After completing the pop up of Lotus 2.0 I took a break at Govinda Valley Yoga Retreat then relocated to Narooma (south coast NSW) to build and coach a team to run three restaurants and an inn
- Enhanced customer satisfaction with excellent communication, problem-solving skills, and timely resolution of issues.
Lead Cook
Govinda Valley Yoga Retreat
04.2021 - 10.2021
- 3 days per week cooking vegan food according to ayurvedic principals for up to 60 guests paying $200+ per day and 30 team members
Group Restaurant Manager/Partner
kellys bar and grill
Sydney, NSW
04.2004 - 03.2018
- Oversaw all FOH operations in the setup and ongoing running of two 220 seat Restaurants turning over up to 800 covers per day along with over 7 figures per annum in home delivery between the 2 restaurants
- Curator of wine list (200+) and cocktail list
Group Restaurant Manager
Berardo's Noosa
Noosa
03.2003 - 04.2004
- Managed Berardo's fine dining restaurant (2 hat) & oversaw Berardo's on the beach casual dining
- (1 hat)
- Upkeep of a 300+ bottle wine list & cocktail list
- Led team of the inaugural year of the Noosa Food & Wine Festival. This involved co-ordinating huge events with Australia’s top 2 and 3 hatted chefs & the finest wineries and their chief winemakers including icons such as Penfolds (Peter Gago), Henschke (Stephen & Prue) and Giaconda
Restaurant and Bar Manager
Cruise Restaurant and Bar
01.2002 - 03.2003
- Part of the crew that helped set up this massive venue at the Overseas Passenger Boat Terminal at Circular Quay
- Managed the 120 seat fine dining restaurant and 2 upmarket bars catering to up to 1000 guests
Bar Manager
Longrain Restaurant
03.2001 - 12.2001
- Went to work for my friend, well known and respected restaurateurs, Sam Christie and Marty Boetz whilst in between gigs
- Longrain was a Sydney institution for close to 20 years
Maitre'd
The International
10.1999 - 02.2001
- An amazing establishment created by James Ingram and Bo Hanna
- The finest team of professionals I have ever worked with
- Clientele included Luke Mangan, Tetsuya, Jennifer Lopez, Nicole Kidman, Tom Cruise and many, many more
Maitre'd
bel mondo
Rocks Precinct
08.1998 - 10.1999
- Company Overview: Stefano Manfredi’s - 2 Hat
- Bel mondo was located in the very busy Rocks Precinct and consisted of a 120 seat 2 hat fine diner and a casual antipasto bar seating 60
- Frequented by celebrities and international guests sent from all the surrounding 5 star hotels
- A great deal of my wine knowledge was gained here working alongside great Sommeliers including Franck Crouvezier
General Manager
PJ 's Bar and Grill
Chelsea, London
05.1997 - 07.1998
- Company Overview: Maxwell Group
- Smart Casual Restaurant in upmarket Chelsea district
- Managed all front of house operations for this well established restaurant which is part of a large group
- Took their brunch trade from 120 covers on a Sunday to 300 within 3 months
- Maxwell Group
Assistant Manager
Ristorante Mario
03.1993 - 03.1997
- Mario's was ‘THE’ restaurant of its day
- Considered the lunch canteen for all the major ad agencies, rag trade and politicians including the Packers, Murdoch's and Turnbull's
- It was also a haunt at dinner time for famous restaurateurs and major international celebs including Madonna and many more
Timeline
Chef De Partie
Aiola Upstairs
02.2023 - 09.2023
Lead Cook
Govinda Valley Yoga Retreat
04.2021 - 10.2021
Venues Manager
Merivale Group
07.2018 - 02.2022
Group Restaurant Manager/Partner
kellys bar and grill
04.2004 - 03.2018
Group Restaurant Manager
Berardo's Noosa
03.2003 - 04.2004
Restaurant and Bar Manager
Cruise Restaurant and Bar
01.2002 - 03.2003
Bar Manager
Longrain Restaurant
03.2001 - 12.2001
Maitre'd
The International
10.1999 - 02.2001
Maitre'd
bel mondo
08.1998 - 10.1999
General Manager
PJ 's Bar and Grill
05.1997 - 07.1998
Assistant Manager
Ristorante Mario
03.1993 - 03.1997