PERPETUAL AWARD WINNERS
PERPETUAL AWARD WINNERS
HOSPITALITY MINISTER’S AWARD FOR CONTRIBUTION TO THE INDUSTRY KAREN BURBURY
HOSPITALITY MINISTER’S AWARD FOR CONTRIBUTION TO THE INDUSTRY SCOTT McMURRAY
You would be hard pressed to find someone as driven about ensuring the future of hospitality is in good hands than Karen Burbury. A self confessed ‘accidental’ restaurateur, Burbury surrounded herself with people that were passionate about the industry when she first started more than a decade ago, and now she thrives in passing that passion onto her staff. As her restaurant grew and her hospitality group expanded, Burbury invested more time and energy into her staff ensuring there was a succession plan of trainees, understanding that if she didn’t, then neither they nor her businesses would be successful. This dedication saw Burbury’s Cateract on Paterson win the Outstanding Achievement in Training category at the AHA national Awards for Excellence in February, and her continued commitment to providing the industry with future leaders was further recognised at the state awards. “I’m absolutely shocked, I can’t be any more humbled. I love this industry, I am an accidental restaurateur and I can only thank everyone who has mentored me through this space,” Burbury said. “I haven’t done it alone, I have done it with my team and I have a team, some of them – Bec McDonald for instance – who has been with me for 10 years, so that team has stuck really close. “My major promise is when they do leave me I do want them to be a better person, I want them to go out into the world. I get excited that managers move on and do better things.”
The restaurant scene right across Tasmania has been heavily influenced by Scott McMurray. Now at the helm of the hugely successful Frank Restaurant, McMurray has been involved in many notable venues such as Roche’s and Cow, to the creation of the Seaport precinct and Mud with Errol Stewart to Smolt. It’s not just individual recognition McMurray has achieved throughout his journey, but the impact he has had on people who have worked alongside and under him. Many careers have flourished under McMurray’s tutelage and he was a worthy recipient of the Bertie Tucceri award. “I think they’re a pretty amazing family when it comes to hospitality in Tassie. I remember Bertie as a fairly young fella, so for me it is a nice award to get,” McMurray said. “I sort of have a couple of focuses [for his staff], obviously their development as hospitality professionals, but then also their development as a person. “I think probably what’s happening now in hospitality is quite interesting, it is hard getting started, but I think we’re sort of in the cusp of a new generation of new hospitality guys. “There seems to be quite a few enthusiastic young guys around now and if you can sort of help them even a little bit or give them a bit of direction, for me, that’s a big thing.”
PREMIER’S AWARD FOR CONTRIBUTION TO THE COMMUNITY DANNY VEIS
Hospitality venues are the heartbeat of many Tasmanian communities, a place to unite with friends, family and loved ones, but also at times they are a centre for community spirit, resilience and prosperity. Whisk and Co is the perfect example of this and owner Danny Veis embodies the role both he and his venue have. Veis has ingrained himself in the fabric of his community and has organised many fundraising initiatives for various charities and organisations.
He has supported organisations such as SPEAK UP! Stay ChatTY and the Salvation Army – where in 2018 he helped raise $1600 to support the latter’s ‘Street to Home’ program. Currently 10c from every Whisk and Co coffee sold until the end of June will go to the Tasmanian branch of S.H.E Gynaecological Cancer Group. “I have to thank my beautiful wife for going along with all my silly ideas,” Veis said. “And of course I would like to thank my team, I couldn’t do it without them and the whole Hobart community, we are just one big family.”
Hospitality Review: June 2022 18
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