Where did your love of hospitality come from?
To be honest, it kind of crept up on me. I first got into hospitality just to support myself while studying here in Sydney, but over time I realised I really enjoyed the energy of it. I love how social, fast-paced and sometimes a little bit unpredictable it is and I really like that you can see the impact you have straight away. Especially when a guest leaves smiling because of something small you did, that’s the best feeling ever.
What was your first role in the industry and what was the most significant lesson it taught you at the time? My first real role in hospitality was actually here at ABODE Bistro. Bar as a Food & Beverage Attendant. I say “real” because in previous hospitality jobs I had, it was a bit hit and miss, and I wasn’t as focused on growing until I started here. This is where I properly learned the basics, guest service, working with the POS, and how a real restaurant runs day to day.
Over time, what it taught me is that hospitality is more than just knowing what to do, it’s how you actually execute it. You can memorise every step of service, but being able to blend into a shift naturally, read the room, and connect with different types of guests is far more important. Every guest has different needs and expectations, and I’ve learned to adapt to them instead of trying to force one style of service on everyone. That side of hospitality isn’t something you can really teach from a manual, it’s a social skill you slowly hone over time.
Tell us about your current restaurant and its menu – what excites you most about it at the moment?I’m currently working at ABODE Bistro. Bar in PARKROYAL Darling Harbour, Sydney, and we’ve just gone through a seasonal menu change which has been really exciting. The food here is modern Australian with a strong Asian pantry influence so you get that balance of familiar flavours with something a bit unexpected. The bar is moving in the same direction, and we’ve actually just introduced my drink Shiso Lovely, which fits into that idea, it’s got those fresh Japanese notes but still feels like a twist on Australian flavours. I really like that the menu feels alive and always changing every few months or so, and that we can share something new with guests instead of doing the same classics every day.
What’s the most interesting ingredient, product, or technique you’ve been exploring lately—and why? Lately it’s definitely been shiso, especially through my drink Shiso Lovely. What I’ve found interesting is the technique more than just the leaf itself, because shiso can be a bit quiet and flat unless you know how to bring out its flavours naturally. And that is through muddling, and once you work it enough to release the oils and aroma, it completely changes the drink and brings out that fresh, slightly savoury, almost minty character. It’s been fun seeing guests’ reactions when something that looks so simple ends up being the star of the cocktail.
Do you do anything day-to-day that helps you to tap into your creativity or source new ideas?
I don’t really have a routine for it and it’s more just paying attention to what’s around me, watching how other bartenders build drinks, tasting things I wouldn’t normally order, and seeing how guests react. I also love trying different cuisines, and sometimes when I taste something interesting, recently my brain goes straight to “this could work in a drink.” Since taking more bar shifts, I’ve found myself thinking a lot more about flavour, balance, and technique instead of just getting through service.
How are guests and their changing expectations making you think about your approach?
Guests are definitely more curious now, and they want to know the story behind what they’re having. Instead of just ordering a cocktail, they ask what’s in it, how and why it tastes a certain way, or what we’d recommend. That’s pushed me to be more confident in explaining things and to think about service as a conversation rather than a transaction.
Are there any trends you’re embracing or intentionally pushing back on right now?
I like that people are more open to new flavours, but at the same time I think nowadays some drinks are becoming more about how they look than how they taste because of social media. Personally, I’d rather make something simple and balanced that someone remembers than something crazy just for a photo.
What’s the best thing about being a F&B attendant?
For me it’s the mix of meeting new people and teamwork. You can walk into a shift tired, but one good table or one good laugh with the team changes your whole mood. And when a busy service actually flows, it’s one of the best feelings. I also like that you’re constantly reading people and adapting, every table is different, so it keeps you sharp. Even small moments, like remembering someone’s usual order or helping them celebrate something, make the job feel more meaningful than people realise.
What about your current role or experience keeps you up at night?
Since moving into a Team Leader role, I think a lot more about the team than just my own section. I want new staff to feel supported, and I want to set the right example, so I probably overthink whether I’m doing enough for everyone. I also care about the small details, like consistency and guest experience, because one weak handover or one miscommunication can affect the whole shift. It’s not really the pressure that bothers me, it’s more that I genuinely want the team to have a good service and feel proud of what we’re doing.
How do you switch off from the stress?
I try to keep it simple with daily runs, walks, and spending time with my partner. Surprisingly, I actually love running after a busy shift because it’s really calming for me, but recently I’ve had to switch it up and run before work instead. If I go too late after a shift, I get this huge energy rush and end up staying up half the night. Also, talking about ideas for drinks or service weirdly helps too, because it reminds me why I enjoy this job in the first place. Having that balance helps me come back the next shift feeling fresh instead of carrying everything with me.
What’s one piece of advice you’d give to your younger self?
I’d tell myself not to wait until I feel completely ready. In the past, I always said no to opportunities early on because I didn’t think I was good enough, but you really only grow by jumping in and figuring it out, especially when you’re far from ready. I’d also remind myself that it’s normal to start off awkward or slow, because confidence comes from repetition. If you keep showing up, learning, and staying humble, you improve way faster than you think.
Who’s impressing you in the industry at the moment and deserves a Restaurant Business shout out?
Definitely Julian from the team at ABODE Bistro & Bar. He’s the senior bartender who’s taught me pretty much everything I know behind the bar and really guided me when I first started getting into drinks and cocktails. He helped shape the inspiration behind my drink and pushed me to think more creatively instead of just following recipes. But honestly, the whole team at ABODE has made me who I am today. The work culture is amazing and I couldn’t ask for a better group of people to work with. Service feels easy because of them.
A recent university graduate with a Bachelor of Business Information Systems, Lucas represents a new generation entering hospitality with both strong operational experience and digital literacy. While working toward a long-term career in IT, Lucas has also prioritised his career in hospitality, an industry he’s passionate about, bringing over five years of hands-on experience across floor service, bar service and events. He recently won the 2025 Cocktail Competition, with his signature drink, ‘Shiso Lovely’; inspired by a memory from his travels to Japan – now featured on the menus at both ABODE Bistro. Bar and Bar 30 and Bistro at PARKROYAL Parramatta.
What sets Lucas apart is his interest in how AI can be applied to existing systems to improve hospitality operations. Balancing this technical mindset is a natural creativity, which Lucas channels through cocktail making, a craft he enjoys for the way it balances precision and expression, where the smallest details can genuinely transform a guest’s experience.
Having spent the past two years at ABODE Bistro. Bar at PARKROYAL Darling Harbour, Sydney, Lucas describes himself as an ‘all-rounder,’ though he naturally gravitated behind the bar.
