Roots Hospitality

Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but also incredibly necessary. They are aiming to be completely zero waste in the next few years, and with having recently been rated the 46th best bar in the world by Worlds 50 Best, it’s clear that Matt Whiley and his right hand man, Evan Stroeve, are on the right path. So it was great to sit down and chat about sustainability in a hospitality context. Hope you enjoy this episode!

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

Follow @roots_hospitality on Instagram or head to the website at rootshospitality.com.au for the most up to date info on the latest guest, news and soundbites.

Music Intro: Roots Hospitality Theme by Charlie Fester. 

Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From using the whole mango, including dehydrating the seeds to add bitterness to cocktails, to using the pulp after juicing, for vinegars and kombuchas. The out of the box thinking here is one of a kind, but also incredibly necessary. They are aiming to be completely zero waste in the next few years, and with having recently been rated the 46th best bar in the world by Worlds 50 Best, it’s clear that Matt Whiley and his right hand man, Evan Stroeve, are on the right path. So it was great to sit down and chat about sustainability in a hospitality context. Hope you enjoy this episode!

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.

Follow @roots_hospitality on Instagram or head to the website at rootshospitality.com.au for the most up to date info on the latest guest, news and soundbites.

Music Intro: Roots Hospitality Theme by Charlie Fester. 

Martin Hudak has only been in Australia from 2018, but since then, he has certainly created  a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even hit the 22nd spot, on the Worlds 50 Best Bar list last year and took out the Best Bar in Australasia award. But when you’re resume boasts venues like The Savoy (serving guests like Marilyn Monroe and Charlie Chaplin), and you’re winning the International World Coffee Cocktail Championship… you wouldn’t expect anything less. 

Martin hails from a small town in Slovakia where he originally grew up with a passion for acting, which his parents said wouldn’t be a good career. He took their advice and turned to hospitality, in particular, bartending. He started by doing a few cocktail comps and began to love it. This passion would take him all around the world where it landed him a spot for the American Bar at the Savoy in December 2014, working under Erik Lorincz. Here, Martin says, he learned everything. Care, attention and what it means to be pushed to the limit. After a few years of refining his craft, he competed in the World Coffee Championships one last time (after trying a few years previously) and took out first place in 2017. That year, the American Bar also took out the best bar in the world. 
 On the back of that fame Martin came to Australia where he met old friends Andrea Gauldi and Stefano Catino who were running Maybe Frank at the time. When you listen to the chat Martin and I have, he shares the story of how they all met a few years prior, before setting up one of the best bars in Australia which opened in 2018. And the rest is history. 
You can hear Stefano’s story on the Roots Podcast too, check out episode 17 while you are here.

 Martin recently released his first book Spiritual Coffee, which you can purchase at Sammy Junior or through the links on Martin’s instagram at @martinhudak. Spiritual Coffee celebrates Martin’s love for coffee and cocktails, with a rich history outlining how the two came together, along with plenty of delicious recipes of course. Martin and I did a giveaway competition in the leadup to the episode, which you’ll hear us announce during the conversation. While busy smashing goals with his many venues, and releasing his new exciting book, Martin is also the brand ambassador for Mr. Black Spirits, doing pop ups and lectures on the value of coffee cocktails around the world. 

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

Music Intro: Roots Hospitality Theme by Charlie Fester. 

Martin Hudak has only been in Australia from 2018, but since then, he has certainly created  a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even hit the 22nd spot, on the Worlds 50 Best Bar list last year and took out the Best Bar in Australasia award. But when you’re resume boasts venues like The Savoy (serving guests like Marilyn Monroe and Charlie Chaplin), and you’re winning the International World Coffee Cocktail Championship… you wouldn’t expect anything less. 

Martin hails from a small town in Slovakia where he originally grew up with a passion for acting, which his parents said wouldn’t be a good career. He took their advice and turned to hospitality, in particular, bartending. He started by doing a few cocktail comps and began to love it. This passion would take him all around the world where it landed him a spot for the American Bar at the Savoy in December 2014, working under Erik Lorincz. Here, Martin says, he learned everything. Care, attention and what it means to be pushed to the limit. After a few years of refining his craft, he competed in the World Coffee Championships one last time (after trying a few years previously) and took out first place in 2017. That year, the American Bar also took out the best bar in the world. 
 On the back of that fame Martin came to Australia where he met old friends Andrea Gauldi and Stefano Catino who were running Maybe Frank at the time. When you listen to the chat Martin and I have, he shares the story of how they all met a few years prior, before setting up one of the best bars in Australia which opened in 2018. And the rest is history. 
You can hear Stefano’s story on the Roots Podcast too, check out episode 17 while you are here.

 Martin recently released his first book Spiritual Coffee, which you can purchase at Sammy Junior or through the links on Martin’s instagram at @martinhudak. Spiritual Coffee celebrates Martin’s love for coffee and cocktails, with a rich history outlining how the two came together, along with plenty of delicious recipes of course. Martin and I did a giveaway competition in the leadup to the episode, which you’ll hear us announce during the conversation. While busy smashing goals with his many venues, and releasing his new exciting book, Martin is also the brand ambassador for Mr. Black Spirits, doing pop ups and lectures on the value of coffee cocktails around the world. 

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

Music Intro: Roots Hospitality Theme by Charlie Fester. 

Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though that statement could be thrown around a lot.

 We talk about Ben’s wildest experience as a chef which was celebrating down in Melbourne for the Financial Review, to which he vividly remembers haggling Andrew McConnel before heading back into the crowd. We talk about opening and closing venues like Moon Park, catering gastro's of Apple Terrines for the Australian Open and why bougie venues like Vue De Monde and Shell House probably feel homely to some very very rich people.
 
It’s a great lighthearted chat that follows Ben’s career highlights all the way to now but it’s important to note that I talked to Ben back in December 2021, and since then he has finished up his time at Ezra. I hope you enjoy the chat.

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Go check out rootshospitality.com.au for more behind the scenes access to every episode including photos, trailers and more. Or follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

Music by Charlie Fester. 

Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though that statement could be thrown around a lot.

 We talk about Ben’s wildest experience as a chef which was celebrating down in Melbourne for the Financial Review, to which he vividly remembers haggling Andrew McConnel before heading back into the crowd. We talk about opening and closing venues like Moon Park, catering gastro's of Apple Terrines for the Australian Open and why bougie venues like Vue De Monde and Shell House probably feel homely to some very very rich people.
 
It’s a great lighthearted chat that follows Ben’s career highlights all the way to now but it’s important to note that I talked to Ben back in December 2021, and since then he has finished up his time at Ezra. I hope you enjoy the chat.

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Go check out rootshospitality.com.au for more behind the scenes access to every episode including photos, trailers and more. Or follow @roots_hospitality on Instagram for the most up to date info on the latest guest, news and soundbites. 

Music by Charlie Fester. 

To be honest, I don't think I've been to a venue as busy as Opera Bar. The scale is insane. We're talking more then 900 cover services, which for an a le carte venue, is a monster body of work. Fortunately I had the opportunity to jump in during a service to do some behind the scenes shots of the head chef Fernando and his team of powerhouse chefs. You can see these photos over at rootshospitality.com.au

 Fernando and I sat down back in December to chat about his long standing career as a chef, working as a head chef at various hotels, catering companies and bars. We chat about the little things that make us love the industry like the comradery during a busy service, but also the lessons learnt from the failures we experience. Fernando shares some advice from his friend that says 'In life, just admit you are going to suck at whatever you do. But that's okay! That's how we get better.'  Just have the willpower to keep on going and eventually you'll succeed.  

We sat down and bantered about how QR codes have stitched both him and Anna (Head Chef at the Old Fitz) up after the first lockdown, the importance of docket rail space, what the hell an Allergen Matrix is, and of course, we find out what Fernando's most in the shit moment is. So be sure to tune in. 

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Follow @roots_hospitality on Instagram  or subscribe to the new website over at rootshospitality.com.au for the latest guest news,  behind the scenes photos and video trailers. 

Music by Charlie Fester. 

To be honest, I don't think I've been to a venue as busy as Opera Bar. The scale is insane. We're talking more then 900 cover services, which for an a le carte venue, is a monster body of work. Fortunately I had the opportunity to jump in during a service to do some behind the scenes shots of the head chef Fernando and his team of powerhouse chefs. You can see these photos over at rootshospitality.com.au

 Fernando and I sat down back in December to chat about his long standing career as a chef, working as a head chef at various hotels, catering companies and bars. We chat about the little things that make us love the industry like the comradery during a busy service, but also the lessons learnt from the failures we experience. Fernando shares some advice from his friend that says 'In life, just admit you are going to suck at whatever you do. But that's okay! That's how we get better.'  Just have the willpower to keep on going and eventually you'll succeed.  

We sat down and bantered about how QR codes have stitched both him and Anna (Head Chef at the Old Fitz) up after the first lockdown, the importance of docket rail space, what the hell an Allergen Matrix is, and of course, we find out what Fernando's most in the shit moment is. So be sure to tune in. 

The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today. 

Follow @roots_hospitality on Instagram  or subscribe to the new website over at rootshospitality.com.au for the latest guest news,  behind the scenes photos and video trailers. 

Music by Charlie Fester. 

Anna and I sat down on the same morning the Good Food Guide of 2022 came out. Which was a perfect way to start the conversation. It's an exciting time of year for a lot of chefs, so it was a good way to debrief about the year and some of the exciting projects coming up.

Anna talks about how she got her foot in the hospitality door and all of the hilarious stories that have come with it. If you tune in at the right time, you’ll hear her share how Hugh Allen (Vue De Monde) once borrowed and lost her Palette Knife while working together at Noma. She proceeds to finish the story saying she chased him around the kitchen until he found it, and he did.

We talk about how restaurants have had to pivot over the past year, with degustation and menu changes, the correlation between quantity of chefs and quality of food, and most important of all, how us passionate chefs have had to change our lifestyles to keep our motivation in the kitchen above the water, so to speak.

We’ve all had to take a deep breath and rethink our perception of hospitality and what we’re capable of doing in such a tough industry. So it was a great time to reflect on where we’ve come from in our careers and how we are navigating our path for the future. 

Follow @roots_hospitality on Instagram or check out the new Roots Hospitality website over at rootshospitality.com.au for the latest episode trailer and behind the scenes shots. 

Music for the podcast by Charlie Fester. 

Intermission music: The Funny Bunch by Giulio Fazio

Anna and I sat down on the same morning the Good Food Guide of 2022 came out. Which was a perfect way to start the conversation. It's an exciting time of year for a lot of chefs, so it was a good way to debrief about the year and some of the exciting projects coming up.

Anna talks about how she got her foot in the hospitality door and all of the hilarious stories that have come with it. If you tune in at the right time, you’ll hear her share how Hugh Allen (Vue De Monde) once borrowed and lost her Palette Knife while working together at Noma. She proceeds to finish the story saying she chased him around the kitchen until he found it, and he did.

We talk about how restaurants have had to pivot over the past year, with degustation and menu changes, the correlation between quantity of chefs and quality of food, and most important of all, how us passionate chefs have had to change our lifestyles to keep our motivation in the kitchen above the water, so to speak.

We’ve all had to take a deep breath and rethink our perception of hospitality and what we’re capable of doing in such a tough industry. So it was a great time to reflect on where we’ve come from in our careers and how we are navigating our path for the future. 

Follow @roots_hospitality on Instagram or check out the new Roots Hospitality website over at rootshospitality.com.au for the latest episode trailer and behind the scenes shots. 

Music for the podcast by Charlie Fester. 

Intermission music: The Funny Bunch by Giulio Fazio