Summary
Overview
Work History
Timeline
Generic

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
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
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
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
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
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
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

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Darren Holt