MEET OUR FOH TEAM !
The indefatigable Jen Haslam is GM of Beasty — and Kami, Craig + Gabriel are her senior Front of House team. Together they keep each and every service flowing. They are extraordinary individuals, generous, kind and upbeat — each with a superb sense of humour. We love them a lot. If you’ve dined with us, we’re sure you must love them too ! Their lives have been disrupted by Covid-19, changing life plans, travel routes and not to mention the stresses of visa statuses. We take a moment in lockdown to ask them about their hospitality journeys so far…
Where and when did you start out in hospitality?
Jen — I was 15. I got a job at the local village pub — front of house but a bit of everything!
Kami — I was 17 when I first came to NZ. My first job was as a food runner at White & Wong’s. I was so new to hospitality I had no idea how anything worked.
Craig — I was 17 too, I got a job at a small golf club in Scotland (it was pretty terrible but I learned how to pour a pint).
Gabriel — I started hospo at 24. I got a job as a waiter at a Vietnamese fusion place called Hanoi Hanna in Melbourne.
What do you love about it?
Gab — I love the busyness of service and the interaction with people. I feel you have to show them a level of service as high as their expectations of food. If you get it all right, you know you will see them again and that's the challenge that I like.
Jen — The high pressure busy services where you have your A-team on, everyone is working super hard and you know all the guests in house are having the best experience! Also the people — I have worked in some amazing teams and love how every service is different
Kami — So many things…You make someone’s day, your doors are open for everyone, seeing people when they are drunk (so funny !). Hospitality is all about people. Not about computers or spreadsheets; it’s about making people happy.
Craig — I love that every day at work is different, you get to meet some really amazing people in all areas of hospitality. Everyday you learn something new.
A favourite moment?
Jen — There are these moments in service when we go the extra mile to make a guest’s experience special in some way and sometimes they really notice and are so grateful. That always feels great !
Craig — Too many to count, but Lewisham Awards night this year was amazing, the after party at Parasol & Swing when the team came to join us after service and the atmosphere was great celebrating our big win together. There was a night after the Americas Cup madness when myself, Gab and Kami were having our staff drinks after work and we were laughing about all the funny little things that had happened over those crazy 4-5 months. (Including me dropping potsticker dumplings on my shoes). We had such a laugh.
Okay, what about a not-so-great moment?
Craig — I was managing a bar back home in Scotland and we were so short staffed. A few people had called in sick. (One of those days, you know). And we had a 100 person wedding and suddenly I was the only one working behind the bar. And let me tell you Scottish wedding receptions get a little bit wild. I don't think I’ve ever made as many drinks as in those few hours in my life. It was one of the roughest shift I’ve ever done. But I did finish with a pint of Tenents for my staffy (god I miss Tenents).
Gab — My worst moment was at Beasty when I dropped the lamb shoulder bowl in the middle of the restaurant when we had a full house, it was so loud… I wanted to die for a minute haha.
What have you enjoyed about Lockdown?
Kami — Good sleep with great home-cooked meals. Catching up with friends and family over facetime. I’ve organised my whole apartment nicely.
Gab — I get to cook a lot more…Like I used to before hospo and eat some proper dinners with my partner.
What are you watching, eating / drinking right now?
Jen — It's a guilty pleasure, I’m watching Masterchef Australia (and having an Aperol spritz!)
Kami — Watching a movie called Taken, absolutely loving it.
Craig — I'm drinking one of my most favorite wines on the wine list the Caiarossa Pergolaia — 2016, it's a Sangiovese, Merlot and Cab Franc blend. Big Italian red — love it .
If you could eat anything for dinner tonight, from any restaurant in the world what would it be?
Gab — I would love to have dinner at la cabane a sucre which means "sugar shack" in English. It's the place where they tap into the maple trees to make the syrup.There is a crazy buffet with heaps of food, taffy on snow, BYOB, and you can put maple syrup on everything !! (Typical Canadian).
Craig — Something from Beasty ! The prawns with Flatbread 🤤 or pork shoulder with a beer is a match made in heaven.
Jen — I’d order Pad thai from a street food vendor in Thailand.
Kami — It would definitely be a dinner cooked by my beautiful mom. I believe her food is insanely good, which I crave for ! I prefer her food over any restaurant. Love you maa x