By Joseph Chisholm & The Balvenie, @joeychis
Photos by Christopher Pearce @christophernpearce
Whisky and Storytelling is a tradition as old as time, and it’s through storytelling that we find some incredible characters that shape amazing moments in time. At Balvenie we tell a lot of stories, and most of these are shared with a dram in hand and the heroes are our characters of Balvenie. What makes The Balvenie so special is the people behind the brand that put so much passion and craftsmanship into their work. I had the pleasure of inviting some of my favourite characters from the Australian hospitality industry who hold a similar passion in their work to share a dram of The Balvenie with me to tell their story.
Alex Boon from Pearl Diver Co in Melbourne is an industry icon and someone I personally call a mentor. Alex, more affectionally known as Boonie, hails from the picturesque state of Queensland (God’s Country) and has been in our industry for over 16 years! Boonie and I formed a great relationship when we both worked together at Seymour’s Cocktails & Oysters. Boonie has forged a career based on two principles: to find perfection in every detail and to never stop learning. It is these principles that have inspired me throughout my career. Now owning and operating his own venue with Pez Collier, Boonie teaches and shares his knowledge with the generation of bartenders in Melbourne. Boonie’s pursuit of perfection through creativity is what drives him to deliver the best experience for his guests. I had the pleasure of sitting down with Boonie and ask him some questions.
What does craftsmanship mean to you?
The definition is a skill attributed in something created by hand and for me in the line of work I do that is exactly it, but I think it also goes further as we don’t only sell our craft through our offering but also by the moments we create for our guests, our workmates and ourselves.
Balvenie is built on stories, what is your favourite bar story, or something that you loved while working behind the bar?
I have met many people with amazing stories, from Rastafarian dishies that were tank commanders that have met Bob Marley to bartenders that trained with Shaolin monks. What I love is hearing people’s stories in this industry, on both sides of the stick.
Sarah Proietti from Maybe Sammy is known across the world by her infectious smile and warm embrace. She is one the leading talents in our country and in her new position as Head of People and Culture for the Maybe Group, Sarah is an inspiration for all in our wonderful industry. Sarah, coming from Italy, has been a part of our Australian Hospitality scene for over 10 years, and the majority of this time, she has been the smiling face of Maybe Sammy. I first met Sarah 2021 when I moved to Sydney with my previous role and her passion for “total hospitality” was infectious! Total hospitality is putting the guest experience first, which Sarah prides herself on. Not only is Sarah a leader in the Maybe Group, but she is also a leader in our Australian industry, driving team culture. I am inspired by the sheer amount of work she puts into her passion for hospitality and proud she is part of our amazing industry. Sarah’s bubbly personality made this interview very fun!
What is it that keeps you doing what you do, and what makes you so passionate about the industry?
My passion for the industry and the incredible people who are part of it is what drives my consistency and dedication. Over the years, my role has evolved from being a bartender to embracing new challenges and learning new skills. I have transitioned from bartending to venue management, to leading people and culture, and most recently, managing Maybe Sammy’s social media accounts and international collaborations. Our minds naturally seek out new challenges to keep life exciting, and I love the process of mastering new skills from scratch. My journey has brought new discoveries, and I am excited to see what the future holds.
Balvenie is built on stories. What is your favourite bar story or something you loved while working behind the bar?
Every day behind the bar is unique. One of my favourite stories involves a blind guest who was brought to Maybe Sammy by the concierge of the Four Seasons. I walked him to the bar and spent some time with him, explained the menu and helped him choose the perfect drink. I realized that all the elements we typically use to enhance the guest experience were inaccessible to him. I asked myself, how can we elevate his experience and make his night truly memorable?
As he enjoyed his time with us, I offered to walk him back to his hotel as we were closing. Instead, he asked if I could direct him to another bar, Cantina OK! immediately came to mind, so I reached out to their team to explain the situation. I arranged an Uber, and they were ready to welcome him when he arrived. After Cantina closed, the team took him to yet another bar. This was the ripple effect of hospitality and a sense of community at its finest.
This experience reaffirmed my belief that guest experience isn’t about following a manual or a spreadsheet, it’s about creativity and seizing opportunities to elevate the ordinary into the extraordinary. We live in a tough world, and small gestures are often underestimated.
Andie Bulley from The Waratah in Sydney is a young gun working at the coolest new venue in Sydney. Andie’s role is the creative lead at The Waratah, which sees her responsible for the total creative space in the business, which is more than just creative cocktails. Andie, also coming from the great state of Queensland (God’s Country), has sharply risen through the ranks of the Australian Hospitality scene. I first met Andie at Savile Row in Brisbane where she was building on her craft and passion for Scotch Whisky. It is here where she honed her skills in cocktails and put herself on the map as one of the best up and comers in our industry. What she has been able to achieve in such a short career is inspiring and impressive. In her creative lead role at The Waratah Andie Is driven by finding new flavours, new ingredients and new techniques to give her guests the best possible experience. Here is what Andie had to say about who are her mentors.
What is it that keeps you doing what do, and what makes you so passionate about the industry?
It is a combination of passion and obsession. I have always been a creative person, and to me, hospitality and creating drinks is a medium for me to tell a story, and to make an impact on how people feel. But I am not just passionate about what I do, I am obsessed. Reading about unreasonable hospitality, going above and beyond – My love language is gift giving, and I think that is where my obsession stems from. Knowing you have created a moment, a thing that has made someone’s day, that is the best feeling in the world.
Who did you learn from and who is your biggest influence?
Looking back, my biggest mentors have always been my parents. They have been in the hospitality industry for decades, constantly pushing me to be the best I can be. My father and I regularly exchange books on hospitality, personal development, and management, while my mother has instilled in me a strong sense of accountability, work ethic, and high standards. Who is influencing me right now? Aidan Tibbins, a co-worker at The Waratah and former Senior Bartender of Schofields in Manchester UK. He has such a high calibre of talent, thinking and passion. Its infectious, it makes me want to be the best, and pushes me to work harder, day in, day out.
