– it extends it. A natural evolution rather than a pivot, shaped by what she is seeing and hearing from clients. Even the name carries a personal touch, a nod to her love of champagne and the playful identity of the brand. “It’s going to be under Billie & Brie… as an ode to my favourite champagne.” It’s that blend of personality, experience and instinct that defines both Sharon and her business. While many operators look to scale quickly, her approach is more measured, shaped by decades in the industry and a clear understanding of what works for her. “Some people find what they’re meant to do younger,” she says. “I kind of found my way at 50.” It’s a line that speaks not just to timing, but to perspective. After years of navigating different roles, industries and pressures, Sharon has arrived at a model that balances creativity with control, and demand with sustainability. The reality is, Bille & Brie could be bigger. The demand is there, the opportunities are clear, and with the addition of the Bille Carte, growth feels almost inevitable. But for Sharon, success isn’t defined by scale alone.
Instead, it’s about doing things properly, creating food that looks as good as it tastes, delivering experiences that feel effortless, and building a business that reflects who she is. And in an industry that rarely slows down, that might just be the most valuable ingredient of all.
PIC: SAMMY JONES PHOTOGRAPHY
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Tasmanian Hospitality Review April/May Edition
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