In addition to a fresh outlook and new energy, Culinary Director Olivia is bringing an incredible wealth of knowledge spanning 20 years across Australia and the UK.
Having worked in many areas of hospitality including two Michelin Star and Hatted restaurants, Olivia’s approach has included the growth of many venues.
During her time with Solotel Hospitality Group, she was the key driver behind the brand refresh for Chop House with her work receiving immediate sign off from highly regarded chef Matt Moran.
Most recently, she has been responsible for delivering catering to the Australian Defence Force overseeing 40 dining rooms, bars and cafes.
Olivia is well placed to take the helm and steer Bankstown Sports Club and its suite of celebrated restaurants into a New Year that’s extra delicious.
After five weeks on the job and with the club already feeling like home, Olivia says she has been impressed with the real sense of community at the club with her first goal to reinvigorate Greenfield Station Bistro.
“The bistro is really at the heart of any club and I want to make ours the top destination,” she said.
“Everyone feels so nostalgic about the bistro including my Bankstown in-laws and I want to focus on true bistro classics such as the parmies, the schnitties and hero-ing our roasts.
“I’m talking with suppliers to source the best ingredients available while keeping prices affordable.
“I’m extremely excited about what I can bring to the table to take our culinary team and offerings to the highest level in the New Year.”
