The Journey of Thomas Opie: It all started with Passionfruit Mojitos In this episode, Thomas Opie shares his journey from being an inexperienced bartender who lied on his resume to becoming a renowned bartender, photographer, and drink innovator.

Thomas talks about his initial struggles, the pivotal moments in his career, and the people who have inspired and supported him. He shares anecdotes about his experiences working at various prestigious bars, his travel adventures for bartending competitions, and the personal philosophies that influence his work.

Thomas also discusses the importance of mental health, physical fitness, and the evolving relationship with alcohol in his life and hospitality career. 00:00 Introduction and Background 00:40 Starting at The Waratah 02:09 Early Bartending Days 03:43 Passion for Bartending 04:56 Impact of COVID-19 07:35 Competitions and Travels 11:20 Fan Moments 14:26 Training and Mentorship 22:10 Mental Health in Hospitality 22:54 Exploring the Beauty of High Beach 23:16 Transforming Relationship with Alcohol 25:42 The Power of Ice Baths and Wim Hof 28:06 Balancing Work and Personal Life 31:37 Quick Fire Questions: Drinks and Venues 34:33 Trends in the Hospitality Industry 37:05 In the Weeds: Bartending Challenges 39:45 Hospo Horror Stories 42:36 Leaving a Legacy in Hospitality

The journey of a dedicated vegan chef. In this episode, Elijah shares his unique journey from studying criminology and psychology to diving headfirst into the culinary world. Focusing on plant-based and vegan cuisine, Elijah describes his experiences in fine dining, including working at renowned establishments and exploring the intricacies of hospitality through pop-up events.

The conversation delves into foraging techniques, consulting challenges, and the importance of building community and connections through food. Elijah also reveals his future plans to transition into restaurant management, merging his culinary passion with a deeper understanding of guest experiences. 00:00 Introduction and Welcome 00:32 Guest's Background and Journey into Cooking 01:49 Discovering Vegan Cooking 02:39 Pop-ups and Community Building 05:04 The Importance of Starting at the Bottom 06:25 Mentorship and Learning 21:58 Foraging and Its Cultural Significance 27:03 Roots Dining Concept 34:36 Consulting and Restaurant Innovation 38:21 Finding Happiness as a Chef 38:36 Learning and Mentorship in the Culinary World 39:27 Knowing When to Move On 42:04 Challenges in the Hospitality Industry 43:30 Collaborations and Community in the Culinary Scene 48:27 Quick Fire Questions 51:12 Hospitality Horror Stories 01:04:10 Future Career Aspirations 01:07:15 Reflections on Podcasting and Hospitality

Jeremy Blackmore: Co-founder & Creative Director at Mucho Hospitality Group in Sydney. In this insightful conversation, Jeremy Blackmore discusses the intricacies of transitioning from bartender to business owner in the hospitality industry.

Jeremy shares his 'weird theory' of bartending life, emphasizing the difficulty of planning long-term when one's perspective is limited to nine-hour shifts.

Highlighting the growth and evolution of Mucho Hospitality, formerly known as Mucho Aloha Hospitality, Jeremy outlines the challenges and successes along his 15-year journey.

Topics include the impact of Sydney's lockout laws, the importance of choosing the right real estate, and the company's gradual professionalization.

Jeremy delves into the creative process behind establishing unique bar concepts, balancing work and life, and fostering a thriving team culture. The discussion also touches on personal anecdotes, such as memorable trips to Mexico for mezcal and the surprising adjustment to new roles within the company.

This episode offers valuable insights into hospitality management, creativity, and the resilience required to succeed in the ever-evolving bar industry.

00:00 The Struggles of Bartending Life

01:18 Balancing Family and Work

02:57 Opening and Managing Bars

09:25 The Impact of Lockout Laws

15:16 Adventures in Mexico

24:06 Launching a Seltzer Company

27:32 Finding and Developing New Venues

36:27 Exploring Art and 80s Influence

37:16 Future Plans and Motivations

38:36 Distilling Unique Spirits

42:08 The Importance of Silliness in Bars

43:58 Building a Strong Team

55:37 Balancing Work and Creativity

58:22 Quick Fire Questions and Fun Stories

01:08:19 Future Aspirations and Reflections