I’ve spent ten years in Sydney’s bars — cellar manager at the Arthouse Hotel, bar manager at Harts Pub, operations manager at the Unicorn Hotel, behind the bar at Shady Pines Saloon, general manager and licensee at the Oxford Tavern, senior bartender at the Baxter Inn, then venue manager and licensee at Eau de Vie.

Since 2025 I’ve been Bars Manager and Head Mixologist at the InterContinental Fiji Golf Resort & Spa, running the resort’s bars and their numbers.

Every venue had the same problem: the costings, recipes and menu adjustments, recipe cards and product notes lived in a quagmire of decentralised spreadsheets and documents that went stale the week after they were built. So I built the tool — Deluge, a costing database that costs products, builds menus and turns them into spec cards, prep sheets and margin reports — and then the practice around it.

The way I work: economic reality first. A bar is a business, and the numbers have to hold. But a bar is also a bar — the team has to be able to run what I leave behind, and the guest has to want to come back.